Foods Puzzle

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Across
  1. 2. an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
  2. 4. reach or cause to reach the temperature at which it bubbles and turns to vapor.
  3. 5. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
  4. 10. To brush is to apply something such as a marinade or melted butter to a food.
  5. 11. to add air into a mixture, whipping it with either a fork or with an electric mixer so that air is carried into the mixture from the top to bottom over and over again.
  6. 12. a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.
  7. 15. the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
  8. 16. a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
  9. 17. Kneading means to work the dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.
  10. 25. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water
  11. 26. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
  12. 27. describes pasta or rice that is cooked to be firm to the bite.
  13. 28. Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.
  14. 29. To dust or spread a light coating of fine ground flour over a surface, a utensil, a pan, or a food in order to prevent items from sticking together or to create a browned surface on foods during a cooking process.
  15. 30. means to pull or strip off the natural external covering or protection of something
Down
  1. 1. a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
  2. 3. Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it.
  3. 4. mix (a substance) with another substance so that they combine together.
  4. 5. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
  5. 6. Dice means to cut foods into small 1/4" squares using a sharp kitchen knife.
  6. 7. in the culinary sense means to heat a liquid until just below the boiling point, 180 degrees, or to blanch fruits and vegetables like tomatoes, for instance, to facilitate the removal of the skin.
  7. 8. To mix the ingredients of a recipe, such as salads or pasta, by using a light lifting and fluffing gesture.
  8. 9. the process of transforming solid, firm food items into small pieces by rubbing the item against a grater.
  9. 11. Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
  10. 13. the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
  11. 14. a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
  12. 18. Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
  13. 19. This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil).
  14. 20. The term means to work the two elements with two knives or a pastry blender until well mixed.
  15. 21. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.
  16. 22. cook (meat or fish) by exposure to direct, intense radiant heat.
  17. 23. the technique of mixing together ingredients of before or during cooking.
  18. 24. tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.