Food Technology: Processes and Equipment

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Across
  1. 2. To roughly cut foods into small pieces.
  2. 6. Large, sharp, flat edged knife suitable for slicing and chopping
  3. 7. A jug with a measure on the side that allows people to measure the volume of liquids required for cooking. In Australia we measure liquids in ml. And L.
  4. 10. To cook food in liquid just below boiling point so that the liquid is lightly bubbling with small bubbles breaking on the surface.
  5. 11. To cut into cubes 1cm x 1cm.
  6. 14. A small item of food placed onto or beside plated food to improve overall presentation.
  7. 15. Cooking foods in a minimal amount of fat or oil at a high heat stirring constantly
  8. 19. A kitchen utensil used as a flat surface on which to cut foods. They are often made of wood or plastic. Red ones are for meat products, green ones are for vegetable products, butter etc.
  9. 21. To place dry ingredients into a sieve to aerate, remove lumps and foreign bodies.
  10. 22. To incorporate fat into flour using the fingertips until the mixture resembles fine bread crumbs or comes together as a dough.
  11. 24. An electrical appliance with whirling blades for chopping, mixing, or liquefying foods.
  12. 25. Are generally made of metal and frequently Teflon coated. They provide a large flat heating surface and shallow sides, suitable for frying and sautéing food.
Down
  1. 1. A small hand-held tool with a serrated ring at one end which is used to remove the core from apples. The corer is pushed into the stalk end of the apple until it comes out at the other end.
  2. 3. Chinese cooking pan, like a frying pan but with a more rounded base, used for the quick method of stir frying.
  3. 4. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity.
  4. 5. To brush the surface of sweet or savoury dishes to give a glossy surface or to assist in browning.
  5. 8. A set of cups used primarily to measure dry ingredients. In Australia they come in a range of sizes including 1 cup, ½ cup, 1/3 cup, ¼ cup.
  6. 9. A device that allows you to produce fine shreds of food. Typically it is usually a stainless steel device suitable for grating and zesting.
  7. 12. A type of sieve used for separating liquids and solids. It is usually made of a light metal or plastic. It is pierced with a pattern of small holes for liquid to drain away.
  8. 13. A set of spoons used to measure small quantities of both liquid and dry ingredients. In Australia they come in a variety of sizes Tbsp (20ml), ½ Tbsp (10ml), tsp (5ml), ½ tsp (2.5ml), ¼ tsp (1.25ml), 1/8 tsp
  9. 16. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
  10. 17. To shape a flour or dough mixture by hand.
  11. 18. Quickly frying food in a small amount of fat, to lightly brown.
  12. 19. To combine butter (fat) and sugar until they are light and fluffy.
  13. 20. A flat rectangular metal pan, often with a low rolled-up edge, used for baking.
  14. 21. A vessel with vertical sides, about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. They are usually made of metal and come in a variety of sizes.
  15. 23. Using a liquid, usually water or stock to cook. To heat a liquid so that it has large bubbles that rapidly burst on the surface.