Cooking Method Terms

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Across
  1. 3. A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.
  2. 6. Process of cooking sugar to a high temperature to create aroma and flavor.
  3. 9. Using the boiling method to partially cook food. This is a quick cooking time.
  4. 10. To mix a solid fat with dry ingredient until lumps of the desired size remain.
  5. 11. To incorporate an ingredient with a careful motion that retains air.
  6. 12. To cook food in a flavorful liquid between 150-185 degrees Fahrenheit.
  7. 13. The process of removing the fat from the surface of a sauce, soup, or stew.
  8. 18. Dry heat in a closed environment. Foods are placed on top of a rack that is inside a pan. This allows air to circulate all the way around the food. Generally includes longer baking times.
  9. 20. Vigorously beating ingredients to add air.
  10. 21. Béchamel, Sauce espagnole, tomato, veloute, and hollandaise.
  11. 22. "To the bite" meaning that the pasta is tender, but still firm.
  12. 23. Blending two liquids like oil and water
Down
  1. 1. To coat moist foods in a dry ingredient, like flour
  2. 2. Food cooks slowly and steadily in a slightly cooler than boiling liquid.
  3. 4. Beat or stir with a light, rapid movement.
  4. 5. Vigorously combining softened fat and sugar to add air.
  5. 7. Small appliance that creates waves of energy that causes water molecules to rub against each other and produce the heat that cooks food.
  6. 8. The technique of partially cooking foods so that they can be finished later.
  7. 9. A moist cooking technique in which you bring liquid to the boiling point and keep it at that temperature while food cooks.
  8. 14. The process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.
  9. 15. Foods are put into boiling water and partially cooked. Cooking times for this method are longer.
  10. 16. Dry heat in a closed environment, usually an oven. No fat or liquid is used.
  11. 17. Cooking vegetables or other foods in a closed environment filled with steam.
  12. 19. Cooking vegetables in fat over low heat in a process that allows them to release moisture.