Food Preparation Terms

1234567891011121314151617
Across
  1. 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
  2. 5. To cook uncovered UNDER direct heat
  3. 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
  4. 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
  5. 11. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber
  6. 12. To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking
  7. 13. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler
  8. 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
  9. 15. To cause a solid food to turn into or become part of a liquid
  10. 17. To leave an opening in the covering of a food through which steam can escape
Down
  1. 1. To cook meat, fish, or poultry uncovered in an oven with dry, hot air
  2. 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. 3. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food
  4. 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
  5. 8. When measuring ingredients, it means filling measuring tool to a rounded level above the top
  6. 9. To cook food in a microwave oven using little or no liquid
  7. 10. To rub fat on the surface of a food or a cooking utensil
  8. 11. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon
  9. 15. To lightly sprinkle the surface of a food with crumbs, flour, or sugar
  10. 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