hannahbiccum

3. To cook over direct heat in small amounts of fat
4. To break a food into small pieces, usually with a fork
10. Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
12. To cut food into thin, lengthwise strips
14. Small cubes of bread, toasted or fried, served with soup
15. To heat oven to stated temperature before placing food in it
17. To cook food in a deep container in enough hot fat to completely cover food being prepared
19. To cook in liquid just below boiling point
20. Mixture of flour and liquid which may or may not be combined with other ingredients

1. Used to cut and slice foods such as vegetables and cheese
2. To cut food into very small cubes
5. Equipment for cooking food in an oven
6. Sometimes called "fry pans", they are used for frying and browning foods
7. Dried vegetables such as beans, peas and lentils
8. Food seasonings, i.e. salt, pepper, herbs, spices
9. A covered or uncovered pan used for baking and serving main dishes and desserts
11. To chop food very fine with a chopper or sharp knife
13. To add trimmings to food, for flavour or appearance
16. To cut away outside skin or covering
18. To free fat from connective tissue by means of heat
20. Holding mixture together by adding certain foods