Culinary Terminology

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Across
  1. 5. Cutting something into small, usually even pieces
  2. 7. This Italian translation means 'to the tooth'
  3. 8. Steeping or soaking foods prior to cooking
  4. 11. Higher temperatures and a small amount of fat is used with this method
  5. 12. Cutting food into thin, relatively broad slices
  6. 13. Involves the brushing of juices on meat
Down
  1. 1. Drops food into boiling water for a brief minute
  2. 2. The name for a boneless piece of meat poultry or fish
  3. 3. Food is cut into cubes usually about 1/4" in diameter
  4. 4. The translation means matchsticks
  5. 6. Gently cooks food using water or liquid
  6. 9. Removing the skin from a vegetable or fruit
  7. 10. A similar process to mashing, though the contents end up finer
  8. 11. The addition of salts, herbs or spices to food to enhance flavour
  9. 12. Mixing ingredients together with a circular motion
  10. 13. In this technique, ingredients are continually turned over and over