Culinary terms

5. To cut food into long, thin strips, similar to matchsticks.
7. To cook food over an open flame or heat source.
8. To briefly boil and then immediately cool food, often to remove skins or prepare for freezing.
9. Ordering individual dishes from a menu rather than a fixedprice meal.
11. To moisten food with its own juices or a sauce during cooking.
12. To cook food in an oven with dry heat, often on a rack.
15. To cut food into small, uniform cubes.
16. To cook food quickly in a small amount of hot oil or butter.
17. To heat sugar until it melts and turns brown, creating a rich, sweet flavor.
18. To cook food by direct exposure to high heat, usually from above.

1. To heat a liquid until it reaches its boiling point, producing bubbles and steam.
2. To add liquid (often wine or broth) to a pan to loosen and incorporate browned bits of food.
3. To cook food gently in liquid at a temperature just below boiling.
4. To finely chop food into very small pieces.
6. To cook food gently in simmering liquid, typically water or broth.
8. To cook food slowly in a closed container with a small amount of liquid.
10. To cook food by exposing it to steam from boiling water.
13. To work and manipulate dough to develop gluten and create elasticity.
14. To beat a mixture, such as cream or egg whites, vigorously to incorporate air and increase volume.
17. To cut food into small, irregular pieces.