Food Preparation Terms

1234567891011121314151617
Across
  1. 2. Cook food gently in simmering liquids
  2. 4. Use a wooden spoon to mix ingredients lightly
  3. 5. Reduce a piece of food to thin shreds by rubbing it against serrated metal
  4. 6. Heat liquid to 100 degrees Celsius
  5. 8. Cook using dry heat
  6. 9. Toss food lightly, in fat or oil in a frying pan over direct heat
  7. 11. Soak meat or poultry in a seasoned liquid to improve flavour and or tenderize
  8. 12. Incorporate air into ingredients such as cream, egg whites and sauces
  9. 15. Cut food into thin match-stick pieces
  10. 17. Combine a light airy mixture, into a heavier mixture
Down
  1. 1. Cut food into small pieces
  2. 2. Make food into a smooth paste
  3. 3. Cook food over boiling water on a rack or in a special basket in a covered pan
  4. 5. Brush a thin liquid like milk or egg over food before baking
  5. 7. Add edible decoration to a dish
  6. 9. Cut food into thin strands
  7. 10. Mix ingredients by lifting and folding lightly several times
  8. 13. Simmer food covered in liquid for a long time.
  9. 14. Mix dry and wet ingredients
  10. 16. Pass dry ingredients through a fine mesh to mix, aerate, and remove lumps