Cooking Terms

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Across
  1. 4. mix with a spoon or wire whisk in a circular motion
  2. 5. dip food briefly in boiling water and then in cold to stop the cooking process
  3. 6. separate water from sold food, by putting food in a colander or strainer
  4. 7. to remove the center of a fruit, like an apple
  5. 8. pour liquid over a food as it cooks using a baster or spoon
  6. 9. to coat a food, such as chicken or fish, with flour
  7. 12. to remove the tough outer coating of a food, like eggs or nuts
  8. 14. and mince- cut into small, irregular pieces/mince is to chop finely
  9. 15. to make straight shallow cuts with a slicing knife in the surface of a food
  10. 16. to put small pieces of food such as butter on the surface of another food
  11. 18. coat a food with three different layers, first is coated with flower, then milk or egg, and then seasoned breadcrumbs or cornmeal
  12. 19. to leave an opening in a container so steam can escape during cooking
  13. 21. to remove a stone or seed from fruit using a sharp knife
  14. 24. to heat liquid just below the boiling point, also to blanch food
  15. 27. to soak dry ingredients, such as tea or herbs in hot liquid to extract the flavor or soften the texture
  16. 28. to loosen the flavorful food particles in a pan after food has been removed, the food is removed from the pan and excess fat poured off
  17. 29. to make a liquid clear by removing solid particles
  18. 30. coat food heavily with flour, bread-crumbs, or cornmeal
Down
  1. 1. to shape a food by hand or by placing it in decorative mold
  2. 2. cook a food in sugar syrup, some root vegetables, fruits, and fruit peels are prepared this way
  3. 3. to boil a mixture in order to evaporate the liquid and intensify the flavor
  4. 4. to cut food into large thin pieces with a slicing knife
  5. 8. use a pastry brush to coat a food with a liquid, such as melted butter, on the surface of another food
  6. 10. to add such flavorings as herbs and spices to food
  7. 11. to coat food with liquid that forms a glossy cap
  8. 13. place the light mixture on top of the heavier mixer, with a rubber scraper, cut down through the mixture and move the tool across the bottom of the bowl, bring it up to the surface
  9. 15. separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve
  10. 17. add flavor to a food by soaking it in a cold, seasoned liquid
  11. 20. mix ingredients, such as salad greens and dressing, and tumbling them with tongs or a large spoon and fork
  12. 22. to heat sugar until it liquifies and darkens in color, other foods may be caramelized to release their sugar content
  13. 23. beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
  14. 25. lightly sprinkle a food with flour or confectioners’ sugar
  15. 26. cut a very thin layer of the peel with a paring knife
  16. 29. and dice cutting food into small, square pieces