Culinary Crossword

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Across
  1. 2. adding different spices on to your food
  2. 6. while building a dish, chefs add a number of different, yet complementary tastes beyond just the basic ingredients
  3. 9. To stir two or more ingredients until mixture is thoroughly combined and uniform in texture
  4. 12. a solid, flat board used during food preparation or service to protect countertops and other surfaces from damage while slicing food items
  5. 16. to work the dough, usually by hand, for the purpose of developing the glutens in the flour
  6. 17. introduce air into
  7. 18. a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whipping
  8. 20. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
  9. 21. To create a denser liquid or mixture
  10. 22. To turn over
  11. 23. frozen water
  12. 25. a kitchen utensil that has a broad flat part with narrow holes in it, attached to a long handle, used for turning and lifting food when cooking
  13. 26. uncooked and not safe to eat
Down
  1. 1. the outermost skin layer of citrus fruits such as oranges, lemons, and limes
  2. 3. fat of plant, animal or microbial origin, which is liquid at room temperature and is suitable for food use
  3. 4. the basic preparation of foods, the alteration of a food product into another form
  4. 5. a tool that has a rough metal surface with small holes and is used to cut food into small pieces
  5. 7. a deep round container used for cooking stews, soups, and other food
  6. 8. a cooking technique for removing and dissolving browned food residue from a pan
  7. 9. the process of soaking foods in a seasoned, often acidic, liquid before cooking
  8. 10. sauce on the side
  9. 11. the act of warming food up
  10. 13. simmer it until some of the water in it has evaporated
  11. 14. a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush
  12. 15. the process of beating an ingredient vigorously to incorporate air, which makes the ingredient foamy
  13. 19. the process whereby after the food is cooked, the temperature is quickly brought down
  14. 24. a small metal cooking pot with a long handle
  15. 25. a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature. To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity