GLossArY tErMs aND EQuIpMenT

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Across
  1. 2. To mix ingredients together
  2. 5. A device on an oven that radiates heat downwards for grilling meat, fish, etc.
  3. 6. A long, slow, moist method of cooking of cooking lean meats, poultry and fish
  4. 7. To roughly cut foods into small pieces
  5. 8. To combine ingredients so they are evenly combined
  6. 9. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity
  7. 12. To process food into a smooth mixture
  8. 13. To cut food into thin slices
  9. 15. A round or square tin for baking a cake.
  10. 16. A fork is a tool consisting of a handle with several narrow prongs or tines (usually between two and four).
  11. 17. is the process of gently simmering food in liquid, generally, milk, stock or water
  12. 19. A device that allows you to produce fine shreds of food.
  13. 20. To stir rapidly in a circular motion
Down
  1. 1. A chopping board is a kitchen utensil used as a flat surface on which to cut foods. Chopping boards are often made of wood or plastic
  2. 3. A method of cooking foods in fat or oil at a high temperature
  3. 4. To place food into boiling water, then refresh in cold water to retain colour and to tenderise
  4. 6. A flat rectangular metal pan, often with a low rolled-up edge, used for baking.
  5. 10. A type of large serving spoon used to scoop up soup, stews or other liquids.
  6. 11. Roasting is a cooking method that uses dry heat to cook foods in an oven. To minimise the loss of juices, food should be sealed in a hot pan before putting it in the oven
  7. 14. Large, sharp, flat edged knife suitable for slicing and chopping
  8. 18. An enclosed compartment for heating, roasting and baking. Food normally cooked in this manner includes meat, casseroles and baked goods such as bread, cake and other desserts.