Food Glossary
Across
- 2. Stirring two or more ingredients until mixed together
- 3. Carefully combine two mixtures of different thickness and weight into one (relatively smooth mixture)
- 5. The process of cooking food quickly on a high heat setting
- 7. cutting into fine line pieces
- 8. Food being rubbed into small shape /shredded pieces
- 9. Cutting food into thin pieces/slices
- 10. cutting up food in bite-sized cut pieces
- 13. Indirect, diffused heat to cook
- 14. Mixing a substance(s) in a circular pattern
- 16. Cooking over high heat in a small amount of shortening
- 17. Cooking at a temperature slightly below the boiling point
- 20. Dividing ingredients /food into pieces by using a knife
- 22. Cooking in hot, bubbling water that is relatively high temperature. 212 Degrees
- 24. Process that places food above boiling water
- 26. To mix thoroughly with air with a spoon and vigorously in motion
- 27. Using a grinder to break up a food
- 28. Uses small, uniform pieces of ingredients (mainly meat) that are immersed completely in liquid and slowly simmered
- 30. In an uncooked frying pan over direct heat using little or no fat
- 31. Mixing the ingredients together on a moderate-high spread until well blended, fluffy and pale yellow
Down
- 1. Food being cut into long, thin pieces
- 4. Coating a food lightly
- 5. To thoroughly combine two or more ingredients together till combined
- 6. Submerging food in some kind of liquid and heating at a low temperature
- 7. "Dry" cooking food totally covered in hot cooking fat or oil
- 9. To heat a liquid below the boiling point
- 11. Break up any lumps in the flour and aerates it at the same time by pushing or tapping it through a gadget
- 12. Process of cooking food in hot fat or oil in open
- 15. Bread that has been browned by radiant heat
- 18. They are cut into very small pieces
- 19. Cook food in an oven that is surrounded with dry heat
- 20. Cut into small square pieces. 1/2 inch
- 21. Cook food quickly in a minimal amount of fat over relatively high heat
- 23. Exposing food to a direct radiant heat
- 24. Cutting across the grain into thin uniform pieces
- 25. Combining ingredients that are evenly dispersed in one another until they become one
- 29. Beat the ingredients quickly, incorporating air as it smoothes out the texture
- 30. To blend, grind or mash food until it is a thick, smooth, lump-free consistency