food science - terms
Across
- 3. TO CUT FOOD INTO SMALL PIECES
- 5. COOK FOOD IN SMALL AMOUNT OF FAT
- 6. TO COVER FOOD EVENLY WITH FLOUR, SUGAR/NUTS/CRUMBS
- 7. to coat a food or utensil lightly with flour or confectioners’sugar.
- 10. partially cooking a food in a boiling or simmering liquid, similar to blanching, but the cooking time is longer.
- 11. to cook a liquid mixture, often a sauce, over high heat until the quantity decreases through evaporation.
- 14. TO PUT FOOD IN BOILING WATER FOR A SHORT TIME SO FOOD WILL PEEL EASIER
- 16. to remove food particles from grease used for frying, or to remove the top fat from melted butter, by
- 17. cubes of about 5/8 inch
- 19. to stir a liquid, usually stock, in a pan to dissolve cooked food particles remaining on the bottom.
Down
- 1. TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME
- 2. to shave, grate, cut, or otherwise reduce a food to relatively long narrow pieces
- 4. moistening foods during cooking with melted fat, pan drippings, a sauce, or other liquids to prevent drying and to add flavor.
- 5. TO MAKE VERY THIN, STRAIGHT CUTS ONTO THE SURFACE OF THE FOOD
- 8. to brown a food quickly over high heat
- 9. TO REMOVE THE TOP LAYER FROM A COOKING LIQUID
- 12. TO MIX TWO OR MORE INGREDIENTS
- 13. TO MIX TWO OR MORE INGREDIENTS MORE THOROUGHLY
- 15. and straining and/or skimming.
- 18. TO WORK DOUGH BY PRESSING AND FOLDING