Food Terms

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