Culinary Termenology

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Across
  1. 2. To mix ingredients together until evenly combined.
  2. 7. Ingredients or processes that cause dough to rise, such as yeast or baking powder.
  3. 8. Cooking food slowly in a small amount of liquid in a covered pot.
  4. 9. Cooking food gently in liquid at a temperature just below boiling.
  5. 14. Cooking food quickly in a small amount of oil over high heat.
  6. 15. A smooth white sauce made with stock and roux.
  7. 18. Cooking food directly under a heat source.
  8. 25. Gradually bringing food to the proper temperature, like chocolate or eggs.
  9. 26. Cooking food on a grill over direct heat.
  10. 29. A knife skill where vegetables are cut into thin, flat squares.
  11. 30. Cooking food with steam, often in a covered pot or steamer basket.
  12. 32. The amount of food produced by a recipe.
  13. 33. Cutting food into small, uniform cubes.
  14. 34. Mixture of fat and flour cooked together and used to thicken sauces.
  15. 35. Cooking food in hot oil or fat.
  16. 36. Trimming or peeling the outer skin or surface of a fruit or vegetable.
  17. 37. A mixture of chocolate and cream used for filling or glazing cakes.
  18. 39. Beating ingredients, such as cream or egg whites, until they are light and fluffy.
  19. 43. Outermost layer of citrus fruit to use as flavoring
  20. 45. Partially cooking food in boiling water before finishing it by another method.
  21. 47. A combination of diced onions, carrots, and celery used as a base for sauces and soups.
  22. 48. Baked goods made without leavening agents like yeast or baking powder.
  23. 50. Cooking pasta or vegetables until firm to the bite.
  24. 53. A dressing made from oil, vinegar, and seasonings.
  25. 56. Gently combining ingredients to retain air, often used in baking.
  26. 57. Cooking food, especially meat or vegetables, in an oven with dry heat.
  27. 58. Knife skill involving cutting food into thin, even pieces.
  28. 59. A knife skill involving cutting vegetables into very small (1-2mm) cubes.
  29. 60. Working dough by hand or with a mixer to develop gluten.
  30. 61. Combining two liquids that don’t naturally mix
  31. 62. Browning the surface of food, usually meat, at high temperature to develop flavor.
Down
  1. 1. A dish topped with breadcrumbs or cheese and browned in the oven.
  2. 3. A knife skill where vegetables are shaped into uniform, seven-sided barrel shapes.
  3. 4. Coating food in flour or breadcrumbs before cooking.
  4. 5. A microorganism used in baking to make dough rise.
  5. 6. Moistening food with its own juices or a sauce while it cooks.
  6. 10. Coating food with a glossy, often sweet, substance before or after cooking.
  7. 11. Briefly boiling food and then plunging it into ice water to stop the cooking process.
  8. 12. Beating fat and sugar together until light and fluffy.
  9. 13. Cutting food into thin, matchstick-sized strips, a common knife skill.
  10. 16. A knife skill where the food is cut at an angle, often used for vegetables.
  11. 17. Blending food until it becomes smooth.
  12. 19. Removing impurities from butter or stock by heating and skimming.
  13. 20. Heating milk or cream to just below boiling.
  14. 21. The natural juices released by meat as it cooks.
  15. 22. Chopping food into very small pieces.
  16. 23. Slowly cooking food in liquid in a covered pot, allowing flavors to meld.
  17. 24. Adding liquid to a hot pan to dissolve the flavorful bits left after cooking.
  18. 27. Cooking a liquid, such as a sauce, until its volume decreases and it thickens.
  19. 28. To steep an ingredient, like herbs or spices, in liquid to extract flavor.
  20. 31. Sealing the edges of dough, such as pie crust, to prevent leakage.
  21. 36. Cooking food gently in simmering liquid.
  22. 38. Blending liquids, such as milk, so that the fat is evenly distributed.
  23. 40. The chef responsible for cold dishes, such as salads and charcuterie.
  24. 41. A water bath used to gently heat or cook food.
  25. 42. A knife skill for removing the bones from meat or fish.
  26. 44. Allowing yeast dough to rise before baking.
  27. 46. Method of preserving food, usually meat, by cooking it slowly in its own fat.
  28. 49. Soaking food in a flavored liquid to tenderize and add flavor.
  29. 51. A knife skill where leafy greens or herbs are cut into thin strips.
  30. 52. Cooking vegetables gently in a little fat, often covered, to soften them without browning.
  31. 54. Plant leaves, flowers, or seeds used for seasoning.
  32. 55. Cooking food in an oven using dry heat.