cooking terms

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Across
  1. 3. a method of dry-heat cooking that uses a small amount of oil or fat in a hot, shallow pan to cook food quickly over relatively high heat
  2. 7. exposing meat to hot dry air in oven
  3. 8. a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush
  4. 10. to remove impurities and solids from a liquid to make it clear
  5. 12. to cook food in hot fat or oil
  6. 15. an item added to a dish or drink primarily for decoration
  7. 16. to partially cook food by boiling it for a short period of time
  8. 17. a combination cooking method where food is first seared at high heat, and then slowly simmered in a small amount of liquid in a covered pot
  9. 19. to gently combine a delicate, airy mixture into a heavier, denser one
  10. 20. combine two or more ingredients
  11. 21. to cook food using the hot, moist vapor from boiling water
  12. 24. a combination of solid food ingredients, typically meat and vegetables, that have been cooked slowly in liquid and served with the resulting gravy
  13. 25. the process of soaking food in a seasoned, often acidic, liquid called a marinade before cooking
  14. 26. a food preservation method that uses salt, and often other ingredients like sugar and nitrites, to draw moisture out of food
  15. 29. a cooking method that uses high, direct radiant heat to cook food quickly
  16. 31. to cut or tear food into long, thin strips or small, fine pieces
  17. 33. dante the ideal texture for pasta and other foods that have been cooked to be tender yet firm
  18. 34. liquid is periodically spread over the surface of food, typically roasting meat or poultry, to keep it moist and enhance flavor
Down
  1. 1. a method in cooking that requires moist heat
  2. 2. add a liquid, such as wine, stock, or broth, to a hot pan after cooking meat or vegetables to dissolve the flavorful brown bits, or fond, stuck to the bottom
  3. 4. a precision knife cut where food, most often vegetables, is sliced into long, thin, matchstick like strips
  4. 5. a gentle cooking method that involves submerging food in a liquid, such as water, stock, wine, or milk, that is held at a low, consistent temperature just below a simmer
  5. 6. a cooking technique that involves quickly frying small pieces of food in a little very hot oil while constantly stirring and tossing them
  6. 9. beat quickly with a mixer to incorporate air
  7. 11. a French cooking technique in which alcohol is added to a hot pan to create a burst of flames
  8. 13. lightly coat food with a dry ingredient before cooking
  9. 14. to heat a liquid gently just below the boiling point
  10. 18. cook vegetables in a small amount of fat over low heat in a covered pan, until juices form and vegetables begin to brown
  11. 22. a cooking process where a food item, typically a vegetable or fruit, is briefly submerged in boiling water and then immediately plunged into an ice bath
  12. 23. to cut it into small, uniformly sized cubes
  13. 24. cook surface quickly over very high heat, creating a desirable crispy, browned crust
  14. 27. a mixture of two liquids that typically do not mix, such as oil and water
  15. 28. to turn food into a thick, smooth, and creamy paste or liquid
  16. 30. food is allowed to sit, undisturbed, for a period of time after being removed from the heat source
  17. 32. to cook food with dry heat, typically in an oven