Food Preparation Terms
Across
- 4. To lightly brown or cook food in a SMALL amount of hot fat over MODERATE HEAT; pieces of food are cut into small or thin pieces preserving texture, moisture & flavor
- 5. To cook uncovered UNDER direct heat
- 6. To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic
- 7. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor
- 11. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber
- 12. To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking
- 13. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler
- 14. To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion
- 15. To cause a solid food to turn into or become part of a liquid
- 17. To leave an opening in the covering of a food through which steam can escape
Down
- 1. To cook meat, fish, or poultry uncovered in an oven with dry, hot air
- 2. To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light
- 3. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food
- 5. To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan
- 8. When measuring ingredients, it means filling measuring tool to a rounded level above the top
- 9. To cook food in a microwave oven using little or no liquid
- 10. To rub fat on the surface of a food or a cooking utensil
- 11. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon
- 15. To lightly sprinkle the surface of a food with crumbs, flour, or sugar
- 16. To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in