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