Food Terms
Across
- 3. The cooking of food by immersion in water that has been heated to near its boiling point
- 4. A general method for cutting food into bite-sized pieces
- 5. The reduction of germs to a safe level so illness is unlikely to occur
- 7. To separate and retain the coarse parts of (flour, ashes, etc.) with a sieve.
- 10. Passing food through a sieve in order to remove undesired solid components such as seeds.
- 12. A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
- 15. To add flavoring to a food to enhance its taste
- 16. A cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil
- 17. To scrape food across or through a shredding surface to make strips
- 19. To roast or broil (food, such as meat) on a rack or revolving spit over or before a source of heat
- 21. Having its contents piled above the brim or edge.
- 22. To immerse an item into a liquid for a period of time.
- 23. A cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.
- 28. A technique that allows the maximum amount of flavor to be contributed by the food
- 30. Bring it from a state of being frozen to room temperature
- 31. To cook food in an oven, surrounded with dry heat
- 32. To remove the skin or rind from a fruit or vegetable.
- 34. Controls how much oxygen gets inside the grill
- 35. A cooking method that uses dry heat where hot air covers the food
- 37. A food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature.
- 40. Fry (food) lightly and then stew it slowly in a closed container.
- 42. Kitchen appliance that cooks food by passing an electromagnetic wave through it
- 43. Powder made from grain, esp. wheat, used for making bread, cakes, pasta, pastry, etc.:
- 44. Generally defined as 1/16 teaspoon.
- 45. To apply heat to change a food from a solid to a liquid
- 47. The process of working a dough mixture to form a smooth and cohesive mass
- 49. The cooking of food in hot fats or oils, usually done with a shallow oil bath in a pan over a fire
- 50. The process of combining one ingredient with another to form a solution.
Down
- 1. To mix a liquid or other substance by moving an object such as a spoon in a circular pattern
- 2. To make (meat) softer before cooking it so that it is easier to cut and eat.
- 3. To stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture
- 4. To stir two or more ingredients with a spoon, or to beat on Low speed with a mixer, until mixed together.
- 6. To cut off a thin layer of skin on a food, such as potatoes or apples, with a paring knife or vegetable peeler.
- 8. Method of preserving food by lowering the temperature to inhibit microorganism growth.
- 9. Free from dirt, marks, or stains.
- 10. To cut slits on the surface of a piece of food.
- 11. Shake or mix small pieces of it together with a sauce or dressing
- 13. To cut (food) into very small pieces by rubbing it against a special too
- 14. To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs.
- 16. To coat lightly with an ingredient, such as flour or powdered sugar.
- 18. To pour liquid or fat from food through a strainer
- 20. To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color.
- 24. Describe a method for cooking foods in a shallow pan using high heat.
- 25. To coat or cover (food) with herbs, spices, etc. and let rest before cooking or serving
- 26. Rapidly over a high heat while stirring briskly.
- 27. A method of cooking that requires moist heat.
- 29. A rich, thick emulsion of dairy fat available commercially as a white or light yellow colored fluid or it can be whipped into a stable foam for various applications.
- 32. Heat (something, especially an oven or grill) beforehand.
- 33. To remove any excess dry ingredients, so that the ingredients are even wit the top of the measuring cup or spoon
- 36. The process of incorporating air bubbles into the structure of fatty liquids like heavy dairy cream or coconut cream, or protein-rich liquids like egg whites and aquafaba.
- 38. Animal or vegetable fat that is soft after melting, or more generally, any thick oil-like substance
- 39. To cut food into pieces that are even, like a square.
- 41. To cut across the grain into thin, uniform pieces.
- 43. A technique used to gently combine a light, airy ingredient
- 45. To stir two or more ingredients until mixture is thoroughly combined and uniform in texture.
- 46. The cooking technique that uses radiant heat from above to cook your food
- 48. Finely chopped, consistent in size, and neat in appearance.