Intro to Foods

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Across
  1. 2. - a cooking utensil which can be used to blend ingredients smoothly or to incorporate air into a mixture.
  2. 6. - to moisten meat or other food while cooking with broth or fat.
  3. 7. - To stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture (eg: egg whites, whipping cream).
  4. 9. - the technique of mixing together ingredients before or during cooking.
  5. 10. - lightly coating food with a dry ingredient, such as flour, cornmeal, or breadcrumbs.
  6. 11. - fully combining ingredients
  7. 13. - a cooking technique that uses direct heat from above to cook your food in the oven.
  8. 14. - a dry-heat cooking method, which involves cooking a small amount of fat in a hot pan while tossing ingredients around.
  9. 15. - a food preparation technique in which food ingredients are finely divided into uniform pieces.
  10. 17. - combining ingredients
  11. 18. - the cooking of food by immersion in water that has been heated to near its boiling point.
  12. 19. - it becomes less hard, stiff, or firm.
  13. 20. - to cut food into pieces that are even, like a square.
  14. 21. - the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking.
Down
  1. 1. - to make (something, such as a type of food) into a soft mass by beating it or crushing it.
  2. 3. - to separate and retain the coarse parts of (flour, ashes, etc.) with a sieve.
  3. 4. - the process of soaking foods in a seasoned, often acidic, liquid before cooking.
  4. 5. - to be cooked in an oven
  5. 8. - using hot oil to cook foods.
  6. 9. - a cooking technique that exposes ingredients (typically meat) to a high temperature to create a crisp browning on the outside.
  7. 12. - a culinary knife cut in which the food item is cut into small blocks or dice.
  8. 14. - a few tiny bubbles should form in the water every few seconds.
  9. 15. - To apply heat to change a food from a solid to a liquid.
  10. 16. - a general method for cutting food into bite-sized pieces.
  11. 20. - the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.