Culinary Essentials Terms Review
Across
- 2. To cook food under direct heat.
- 4. To cut food into small, irregular pieces.
- 5. To cut off a very thin layer of peel from fruits and vegetables.
- 6. To cook food by first browning it, then simmering in a small amount of liquid.
- 10. To cook food items, often meat or poultry, uncovered in an oven.
- 13. To coat an item of food in flour or breadcrumbs before cooking.
- 15. To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
- 17. Cube shaped cuts (medium 1/2x1/2x1/2 or small 1/4x1/4x1/4).
- 18. To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
- 19. To cook food in a small amount of fat over medium-high heat.
- 20. ______frying Breading or batter coated food, immersing it in hot fat, and frying until done.
Down
- 1. Small, colorful, edible bits of food used to enhance the appearance of a dish.
- 2. To brush or pour liquid over a food as it cooks.
- 3. To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
- 6. To thoroughly mix foods using a vigorous over and over motion.
- 7. To make shallow, straight cuts on the surface of a food.
- 8. To gently combine delicate ingredients.
- 9. To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.
- 11. To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
- 12. To cut good into the smallest possible pieces.
- 14. To cut food into large, thin pieces.
- 16. To cook food in liquid just below boiling point.
- 19. To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.