Culinary Terms

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Across
  1. 2. To divide food into serving sizes.
  2. 5. Decorative food added to enhance appearance.
  3. 6. The outer colored part of citrus peel used for flavor.
  4. 9. A liquid or semi-liquid served with food.
  5. 10. A flavored liquid made from simmering bones/vegetables.
  6. 13. To cook liquid just below boiling.
  7. 16. To cut food into small cubes.
  8. 17. To flavor food by soaking it in liquid before cooking.
  9. 19. To make a liquid thicker by simmering to remove moisture.
  10. 20. A cutting tool used in the kitchen.
  11. 21. To cook in an oven using dry heat.
Down
  1. 1. To cook uncovered in the oven with dry heat (often meats/vegetables).
  2. 2. To heat the oven before putting food in.
  3. 3. To cook food quickly in a small amount of fat.
  4. 4. To cut food into very small pieces.
  5. 7. To clean and reduce bacteria on surfaces.
  6. 8. To mix rapidly using a wire tool.
  7. 11. To cook with direct heat from above.
  8. 12. French term meaning “everything in its place.” (First word only)
  9. 14. To determine the amount of ingredients.
  10. 15. To combine ingredients smoothly together.
  11. 18. A written set of instructions for preparing food.
  12. 21. To cook in rapidly bubbling liquid.
  13. 22. To press and fold dough to develop gluten.