Food Glossary Crossword Puzzle

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Across
  1. 1. Cooking food in hot fat or oil, typically in a shallow pan.
  2. 4. Cooking food slowly or simmering food in a liquid in a closed dish or pan.
  3. 5. broil Cooking food in an uncovered frying pan over direct heat using little to no fat.
  4. 9. Cook or brown food by exposure to a grill or other source of radiant heat.
  5. 11. To separate and retain the coarse parts.
  6. 12. The process of reducing foods into small fragments by rubbing against an abrasive surface.
  7. 13. The process of dividing pieces of food with a knife or other sharp tool.
  8. 14. Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
  9. 16. Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
  10. 17. in The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
  11. 18. Cutting food into thin, relatively broad slices.
  12. 20. Combining ingredients in a manner that allows even distribution among all the ingredients.
  13. 21. beat food with a whisk or mixer to incorporate air and produce volume.
  14. 24. A method for cutting food into bite-sized pieces.
  15. 26. A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
  16. 27. A method of cutting food into small – ½ inch – cubes.
  17. 28. Mixing two or more ingredients together until inseparable.
  18. 29. Coating an item of food in flour or breadcrumbs before cooking it.
  19. 32. Cutting food into very thin and long strips.
  20. 33. Cooking food by dry heat, typically in an oven.
  21. 34. fry Cooking food in a pan with a small amount of fat.
Down
  1. 2. Cooking food with prolonged exposure to heat in an oven or fire.
  2. 3. Mixing or stirring ingredients rapidly until they are mixed.
  3. 4. Food that is fried quickly in little to no fat.
  4. 6. A method for cutting foods into small uniform shapes.
  5. 7. Keeping a liquid just below its boiling point while being heated.
  6. 8. A method of food processing where big chunks of food are reduced into fine pieces.
  7. 10. To heat a liquid just below the boiling point.
  8. 11. A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
  9. 14. Cooking food by exposure to direct, intense radiant heat.
  10. 15. Moving a spoon or other implement around in order to mix ingredients thoroughly.
  11. 19. Combining two or more ingredients.
  12. 20. The process of dividing food into extremely fine evenly sized units.
  13. 22. Cooking food by simmering in a small amount of liquid.
  14. 23. Cutting food into narrow strips with a knife or a grater.
  15. 25. The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
  16. 28. Cooking food by immersing in high-temperature liquid.
  17. 30. fat fry Cooking food by submerging it into hot fat.
  18. 31. Blending of ingredients with a softened form of a solid fat.
  19. 32. To soak dry ingredients in liquid until infused into the liquid.