Cooking glossary

5. To add egg, cream, or liquid to a recipe
6. A method used for thickening a sauce by cooking flour and butter together.
7. To coat foods usually meat or baking with syrup, jam, egg, milk, or meat juice.
9. To remove fat or scum from the surface boiling food
10. To rapidly evaporate liquid, to concentrate flavours
12. To brown usually meat in a hot pan or grill
15. The rind of citrus fruits
19. To partly cook in boiling water usually vegetables
20. To mash or Sieve Well Cooked vegetables.
21. A method in cooking where food is placed in a dish of some sort this is then placed in warm water to slowly bring it up to temperature.
22. To beat something using an electric beater until thick and frothy
23. To cook liquid at a heat that causes little bubbles to rise at the surface of your liquid.

1. Food, usually pasta that is cooked until firm
2. The process of extracting flavour from one food into another
3. To beat softened butter and sugar together then add an egg
4. Vegetables cut into thin matchsticks
8. to fry food quickly in a hot pan stirring or shaking the pan.
11. placing covered or sealed food in a freezer
12. method of cooking usually in a wok where small pieces of food are cooked at a high temperature.
13. To stand food in hot liquid to extract flavour.
14. Cooking quickly in a heated pan using minimal oil
16. A temperature that doesn't feel hot or cold on wrist
17. To beat using a whisk until thick and frothy
18. A salad dressing made from oil, vinegar and seasonings
19. To cook very gently in simmering water or other liquid