Food Terms Crossword

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Across
  1. 2. To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food
  2. 5. The process of dipping or brushing, usually with a sugar-based liquid, to give flavor and a shiny finish to foods, such as roasted or grilled meats, fried pastries or baked goods.
  3. 6. To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes.
  4. 7. To combine ingredients with a spoon, beaters or hands until well incorporated.
  5. 8. To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe. Flour can also be whisked to achieve the same texture as sifting.
  6. 10. fry To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food. Also known as 'shallow fry'.
Down
  1. 1. To rub foods, such as cheeses, vegetables, citrus skins, spices or chocolate, against a grater. Alternately, you can use a processor or mixer blade. Size of grate is dependent upon recipe and/or taste.
  2. 3. To pass a dry ingredient through a sifter or fine mesh screen to loosen the particles, incorporate air, and lighten the resulting product. Also used to combine several ingredients that are passed through at the same time. The same result can be accomplished by using a wire whisk to stir the ingredients in a bowl. If a recipe calls for pre sifted ingredients, sift first and then measure. If it calls for a certain amount of the ingredient, sifted, measure first. Pre-sifted flour out of the bag must still be sifted if the recipe calls for it.
  3. 4. Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.
  4. 5. To enhance finished foods with flavor or visual appeal by using other edible products on the plate. The most common are herbs or grated cheese, but there are many other possibilities including, but not limited to, fruits, small vegetables and edible flowers.
  5. 9. The process of working a dough to activate the gluten, which is the protein in flour that makes the dough cohesive. To knead by hand, place the dough on a lightly floured surface. Using the heel of the hand, press down on the dough in a forward motion. Then fold the dough over and press again. Continue the process until the dough is very smooth and elastic. For most recipes, it will take about 10 minutes. Alternately, the dough can be kneaded in a processor or heavy-duty standing mixer with a dough hook. Some recipes specify a very light kneading, so follow the instructions carefully.