Culinary Arts

2. the French term for egg
3. a cooking utensil used to blend ingredients in a process such as whipping
5. to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
7. than diced or chopped foods, prepared using a chef's knife or food processor
10. the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
11. to finely divide food into uniform pieces

1. to make criss-cross lines on the surface of food, as part of food presentation
4. a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms
6. raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs
8. the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way
9. to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit