Food Preparation Terms
Across
- 2. Cook food gently in simmering liquids
- 4. Use a wooden spoon to mix ingredients lightly
- 5. Reduce a piece of food to thin shreds by rubbing it against serrated metal
- 6. Heat liquid to 100 degrees Celsius
- 8. Cook using dry heat
- 9. Toss food lightly, in fat or oil in a frying pan over direct heat
- 11. Soak meat or poultry in a seasoned liquid to improve flavour and or tenderize
- 12. Incorporate air into ingredients such as cream, egg whites and sauces
- 15. Cut food into thin match-stick pieces
- 17. Combine a light airy mixture, into a heavier mixture
Down
- 1. Cut food into small pieces
- 2. Make food into a smooth paste
- 3. Cook food over boiling water on a rack or in a special basket in a covered pan
- 5. Brush a thin liquid like milk or egg over food before baking
- 7. Add edible decoration to a dish
- 9. Cut food into thin strands
- 10. Mix ingredients by lifting and folding lightly several times
- 13. Simmer food covered in liquid for a long time.
- 14. Mix dry and wet ingredients
- 16. Pass dry ingredients through a fine mesh to mix, aerate, and remove lumps