Cooking Vocabulary Review

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Across
  1. 2. Cooking foods using dry heat, usually in an oven.
  2. 5. Rub lightly with a fat.
  3. 8. Pieces of equipment that use gas or electricity.
  4. 11. To be free of germs and harmful substances.
  5. 13. the large holes on a food grater.
  6. 19. Small pieces of kitchen equipment that do not use gas or electricity.
  7. 20. When raw foods are exposed to harmful substances during their growing period.
  8. 22. able to be placed in water
  9. 24. a code of morals and behaviors expected in a situation
  10. 26. one of the chemicals which is used to sanitize dishes and work surfaces
  11. 27. Use this technique to gently combine delicate mixtures such as whipped eggs whites with batter. Use a plastic scraper.
  12. 28. To cut food into the smallest possible pieces.
  13. 29. Cover the surface of a food with a dry ingredient.
  14. 30. Cut the skin off a fruit or vegetable.
  15. 32. To be free of dirt, dust, etc.
  16. 33. Cook food in liquid that is gently bubbling
  17. 35. Cook food completely covered in fat
  18. 37. small particles.
  19. 39. Moisten foods while cooking them.
  20. 41. Cut into evenly shaped pieces. Appx ½” on all sides
Down
  1. 1. Sources of danger that can result in contaminated foods; can be physical, chemical, or biological.
  2. 3. Beat the ingredient very rapidly to bring in air and increase the volume (size). Use a whisk or electric mixer.
  3. 4. Remove the excess liquid from a food.
  4. 6. Cut or tear food into long, thin pieces. Rub food
  5. 7. Cook foods directly over or under a heat source (grilling)
  6. 9. keeping yourself clean and sanitary.
  7. 10. To cut food into small, irregular pieces. ½” appx.
  8. 12. Mixing solid fat with dry ingredients. Use a pastry blender, fork, or two knives and a cutting motion. Ingredients should resemble small peas.
  9. 14. Use a spoon and a circular or figure 8 motion.
  10. 15. catches fire easily
  11. 16. the procedures of preparing to cook such as cleaning tables, measuring ingredients, reading the recipe, and preheating equipment. Literal translation--Mess in place.
  12. 17. An illness caused by eating foods contaminated with bacteria, viruses, or parasites.
  13. 18. the temperature range at which bacteria multiply the fastest
  14. 21. the movement of chemicals or microorganisms from one place to another. Usually occurs during the preparation of foods.
  15. 23. Make a mixture smooth. Use a quick over and over motion with a spoon or wire whisk.
  16. 25. Cook food above water that is boiling.
  17. 31. Cut into evenly shaped pieces. Appx. ¼” on all sides
  18. 34. Use a spoon or mixer to combine ingredients until they are soft and fluffy.
  19. 36. Rub food over the small holes on a food grater to
  20. 38. Stir two or more ingredients together thoroughly
  21. 39. Use a brush to lightly cover one food item with another, such as butter or egg whites.
  22. 40. Cook food in very small amount of fat.
  23. 42. Cook food in liquid that is rapidly bubbling (over 212)