Cooking Terms !

2. when you rapidly stir eggs or cream
3. the separation of liquid from solids using a strainer or sieve.
4. a cooking method that brings the liquid of a dish to just below the boiling point over lower heat.
5. white or light yellow liquid often used for coffee
7. including air bubbles into fatty liquids like cream and egg whites
8. the cooking of food by immersion in water that has been heated to near its boiling point
9. used to coat wet or moist foods with dry ingredients prior to cooking
11. remove excessive fat from meat and give it a flavourful brown coloured crust by partially cooking the surface
12. cooking meat in some type of sauce or its own juices
13. a dry-heat cooking method
15. water or other liquid to run out

1. to slowly cook food until it's sweet nutty and brown
3. when you move a spoon around in a liquid
5. Mix To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs
6. to bend or close up
10. a glossy coating applied to the outer foods of a dish
11. baked food made of basic flour or meal
13. making shallow cuts on the surface of the food before cooking it
14. to mush and mash dough till it is firm