Food Terms

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Across
  1. 1. cut food into smaller pieces
  2. 4. cut food into tiny pieces but finer than chopped
  3. 6. tear off coarse to fine particles of food with hand or grater
  4. 7. to divide into pieces with a knife
  5. 9. cooking in liquid with low heat in pan or pot
  6. 11. to cook over low heat in small amounts of hot liquid in tightly covered pan
  7. 13. to cut or splinter into long, thin strips
  8. 14. to cook meat, fish, poultry uncovered
  9. 15. to cook on hot pan with hot oil
  10. 18. to heat a liquid (normally milk) just below its boiling point until bubbles form around the edge
  11. 19. mixing all ingredients together with a utensil (circular motion)
  12. 22. to soak dry ingredients in hot water (tea leaves, herbs, spices)
  13. 23. to cook in oven
  14. 24. cook with small amounts of liquid/water
  15. 28. mix ingredients until they become one (blender)
  16. 30. mix multiple ingredients together
  17. 32. broil, cook with little or no fat on pan]
  18. 35. to not fully cook but to give colour
  19. 36. beat solid fat until smooth or creamy
Down
  1. 2. mash solid vigorously until paste/liquid like
  2. 3. to cube but into smaller pieces
  3. 5. lightly cook food in small amount of oil while tossing pan
  4. 8. incorporate air through vigorous mixing
  5. 10. to brown/cook next to or on heat source (grill,pan,fire,toaster)
  6. 11. move ingredients back and fourth vigorously until mixed or smooth
  7. 12. coat food lightly usually in flour
  8. 13. to cut or tear into long narrow pieces
  9. 16. to cut food into large or thin slices
  10. 17. combine two ingredients into one by stirring or beating
  11. 19. pass through fine strainer till all clumps are gone
  12. 20. to cook over hot vapor/steam
  13. 21. fat fry, cook food completely immersed in hot oil/fat
  14. 25. cut solid food into cubes
  15. 26. cook uncovered under direct heat
  16. 27. fry, cook food with a pan with a small amount of oil
  17. 29. roast slowly on tray over hot coal
  18. 31. to cook food in hot liquid (normally water)
  19. 33. in, slowly include second ingredient into first by folding two together
  20. 34. just below boiling point to release or reduce liquide