Cooking Terms

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Across
  1. 2. Before baking, many recipes require you to heat up the oven to a specific temperature.
  2. 3. I'm a more casual way of mixing ingredients together, sometimes just using a spoon or spatula.
  3. 6. Me and a little oil are used to give meats and vegetables a nice golden crust in a hot pan.
  4. 7. Place food in a basket or on a rack above boiling liquid and let me do the work to cook it with hot steam.
  5. 8. Similar to sautéing, but with a higher heat and constant movement, use me to quickly cook meats and vegetables in a hot pan with a little oil.
  6. 11. Similar to pan-frying, use me to cook small pieces of meat and vegetables in a hot pan with a little oil.
  7. 12. Dough needs to be worked and stretched in order to develop gluten, and that's what you'll do to me.
  8. 14. Be careful not to do this to milk or cream, but use me to heat up liquid to just below boiling point.
  9. 15. When making pastries, you might need to use me to work small pieces of butter or lard into the dough.
  10. 17. Me and some liquid are used to cook meats slowly over low heat, often resulting in tender and flavorful dishes.
  11. 19. This staple food can be made with flour, water, and yeast or a leavening agent.
  12. 20. For crispy, fried foods, use me to submerge them in hot oil until golden brown.
  13. 22. Move me around with a spoon to combine ingredients or prevent them from sticking to the bottom of a pot.
  14. 23. To combine two or more ingredients together until they're well mixed, but be careful not to overdo it.
  15. 27. I'm a dry heat method used to make cakes, breads, and pastries, and I require precise temperature control.
  16. 28. For a smoky, charred flavor, use me to cook meat and vegetables over an open flame.
  17. 30. I'm what you do to heavy cream to make it thick and fluffy, and I'm also a verb used to describe a punishment.
Down
  1. 1. To soak meat or vegetables in a liquid mixture of spices and other ingredients to add flavor.
  2. 4. When adding ingredients to a batter, gently use me to incorporate them without over-mixing.
  3. 5. When two or more ingredients are combined together, that's what you call me.
  4. 9. I'm a dry heat method used to cook meats and vegetables in an oven, resulting in a crispy exterior and tender interior.
  5. 10. A common cooking technique that involves adding oil or fat to a pan or cooking surface.
  6. 13. Use me to cook food slowly and gently in a pot of liquid that's just below boiling point, allowing flavors to meld together.
  7. 15. Me and sugar are beaten together to make a fluffy mixture for frosting or a topping for pies.
  8. 16. Use me to brush meats with sauces or drippings as they cook in order to keep them moist and add flavor.
  9. 18. This technique involves passing dry ingredients through a fine mesh to remove any lumps or impurities.
  10. 19. I'm a quick way of cooking foods by boiling them in a pot of water, often used for eggs or vegetables.
  11. 21. This decorative technique is used to create a ridged edge on pastry dough.
  12. 22. Use me to quickly cook small pieces of meat and vegetables in a hot pan with a little oil, often finished with a flavorful sauce.
  13. 24. To coat food in flour or breadcrumbs before cooking.
  14. 25. To cook delicate foods like eggs and fish, use me to gently simmer them in liquid until tender.
  15. 26. Use me to slowly cook meat and vegetables in a pot with liquid, often resulting in a hearty and comforting dish.
  16. 27. I'm a high heat method that quickly cooks food under a broiler or in a hot oven, resulting in crispy and charred exterior.
  17. 28. This tool is used to spread liquids or sauces onto food.
  18. 29. Whether with a whisk or an electric mixer, I help combine ingredients and add air to make cakes fluffy.