Cooking Terms You Need to Know

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Across
  1. 2. Reduce dry ingredients to finer particles, add air, or combine ingredients
  2. 4. Cook food in a small amount of hot fat
  3. 6. Cook food in hot liquid less than 212*F/Bubble so not break the surface
  4. 7. Remove outer layer or skin by pulling
  5. 8. Cut or break food into long, thin strips
  6. 10. Blend or mix two or more ingredients
  7. 11. Pour or spoon pan juices over food while cooking
  8. 13. Increase the flavor of a food
  9. 15. Rub fat on the surface of a food or cooking utensil
  10. 16. Less than 1/8 tsp.
  11. 18. Kill or drastically reduce contaminants
  12. 19. Soak food in cold, seasoned liquid
  13. 20. Cut food into small, equal size squares 1/2"
  14. 21. Cut food into very small, uneven pieces
  15. 22. Cook meat, fish, or poultry uncovered in an oven with dry, hot air
  16. 24. Reduce food into small pieces by rubbing against the teeth of a grater
  17. 27. Cook food by completely immersing in hot fat
  18. 29. Combine flour and solid fat into tiny pieces
  19. 31. Flat and even
  20. 37. Beat solid fat and sugar until smooth, light, and creamy
  21. 38. Make something easy to chew
  22. 39. Cook large pieces of meat or poultry slowly over low heat in a small amount of liquid
  23. 40. Combine two or more ingredients into one mass
Down
  1. 1. Cook uncovered under a direct heat source
  2. 2. Cook bite-sized small pieces of food quickly over high heat in a small amount of fat stir constantly
  3. 3. Sprinkle or coat with flour
  4. 5. Cut food into large thick or thin flat pieces
  5. 8. Prepare a cooking utensil for cooking (cast iron)
  6. 9. Lightly brown or cook food in small amount of hot fat over moderate heat
  7. 12. Dredge food in flour then in liquid then coated with a heavier substance
  8. 14. Mix ingredients until they are thoroughly combined and smooth
  9. 16. Turn on an appliance or oven to desired temperature 5-10 minutes before food placed in it
  10. 17. A very full or large amount
  11. 20. Cut food into small, uneven pieces
  12. 23. Make small, straight, shallow cuts in the surface of a food
  13. 25. Work a ball of dough with the heels of the hands repeating press, fold, and turn motions
  14. 26. Blend a delicate mixture into a heavier one with a rubber spatula
  15. 28. Remove the stem and a very thin layer of peel
  16. 29. Remove dirt, food, etc
  17. 30. Cook in an oven with dry, hot air (anything but meat)
  18. 32. Cut food into small, equal size squares 1/8"
  19. 33. Cook food in hot liquid at 212*F/Bubbles break on the surface
  20. 34. Beat quickly and vigorously to incorporate air and make the mixture light and fluffy
  21. 35. cook food in a pan using vapor produced by a boiling liquid
  22. 36. Thoroughly mix ingredients and incorporate air