foods

1234567891011121314151617181920212223242526
Across
  1. 2. - To cook food gently in water or broth just below boiling point.
  2. 5. - To pour juices or melted fat over (meat) during cooking in order to keep it moist.
  3. 6. - A tool for removing the zest, the colored outer skin of citrus fruit, in fine strips.
  4. 7. - A large long-handled spoon with a cup-shaped bowl, used for serving soup, stew, or sauce.
  5. 8. - A cooking utensil made of wire loops joined together at the end of a long handle, used for beating and blending ingredients.
  6. 10. - A tool with two movable arms that are joined at one end, used for picking up and holding things.
  7. 11. - A type of saucepan in which food can be steamed.
  8. 13. - A flat, flexible blade used to mix, spread, or lift mMarinade** - A sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking.
  9. 14. - A long piece of metal or wood used to hold pieces of food, typically meat, together while they are cooked over a grill or barbecue.
  10. 16. and Pestle - A bowl and club-shaped tool used to crush, grind, or mix substances.
  11. 18. - A method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat.
  12. 19. Likes to chase mice
  13. 20. - To cook food, especially meat, by prolonged exposure to heat in an oven or over a fire.
  14. 22. Man's best friend
  15. 24. - To cook by direct exposure to heat in an oven or over a grill.
  16. 26. - A perforated bowl used to strain off liquid from food, especially after cooking.
Down
  1. 1. - To heat sugar in order to turn it brown and give it a characteristic flavor.
  2. 3. Has a trunk
  3. 4. - To cut up or grind food,
  4. 5. Flying mammal
  5. 9. - A kitchen device with sharp perforations for shredding foods such as cheese and carrots.
  6. 11. Vide - A method of cooking in which food is sealed in airtight plastic bags and placed in a water bath or steam environment for longer than normal cooking times at an accurately regulated temperature.
  7. 12. Brush** - A cooking utensil used to spread butter, oil, or glaze on food.
  8. 13. - To cook liquid or food gently just below boiling point.
  9. 15. Large marsupial
  10. 17. Pin - A cylinder rolled over pastry or dough to flatten or shape it.
  11. 21. - To burn or scorch the surface of something with a sudden, intense heat.
  12. 23. - To briefly plunge food into boiling water and then into cold water to stop cooking.
  13. 25. - A utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids.