Cooking and baking Terms

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Across
  1. 4. A method of measuring using a dry measuring cup where ingredients are scooped (an not packed into the cup) and the top is swept off to produce an even measurement.
  2. 9. A mixture of cornstarch and water used to thicken soups, and sauces. Good alternative to a roux when making gluten free meals.
  3. 10. A method of mixing where fats a sugars are creamed together to incorporate air before other ingredients are added.
  4. 11. Cooking vegetables in boiling salted water until perfectly cooked and then shocking them in ice water. This term is also used for par cooking pasta and fresh cut fries.
  5. 14. A mixture of equal parts of flour and fat used to thicken sauces and soups.
  6. 15. A method of cooking vegetables in a pan with oil on high heat to quickly cook and slightly brown the product while maintaining original texture and crunch. An example would be a quick stir-fry.
  7. 16. A basic dough that is made up of water, flour, yeast and salt.
  8. 17. How is brown sugar measured when using volume to measure. ( measuring spoon, cup)
  9. 19. A French mother sauce made by thickening a brown stock with a roux.
  10. 20. The button on the scale that subtracts the bowls weight from the display.
Down
  1. 1. Gathering, measuring and prepping all ingredients for a recipe.
  2. 2. A French mother sauce made by thickening milk with a roux.
  3. 3. The temperature at which fat with start to break down and burn. Different fats have different uses depending on the smoking point.
  4. 4. A method of cooking vegetables in a pan with oil on medium heat. The goal is to soften and evaporate moisture in the vegetables. Browning may occur if sweating long enough.
  5. 5. A method of leavening in baking where yeast multiply and consume sugars and starches producing carbon dioxide to make bread rise.
  6. 6. A cut of vegetable where vegetables are cut into thin planks then cut into julienne then cut into very small dice.
  7. 7. A dough that has the addition of milk, fats like butter or margarine and eggs to make them softer and richer.
  8. 8. A French mother sauce made by thickening a white stock with a roux
  9. 12. A rough cut of carrot, celery and onion used to flavour soups, stock and as a base for roasted dishes.
  10. 13. Cutting vegetables into thin uniform strips.
  11. 18. Using Baking powder or baking soda is a _________levener in cookies, quick breads and pastry.