Kitchen Terms

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Across
  1. 3. To remove the peels from vegetables or fruits.
  2. 6. To cook meat, fish, or vegetables by first searing in fat, then simmering in liquid over low heat.
  3. 8. Pouring a liquid over food in a slow, light trickle.
  4. 9. To quickly cook small pieces of food in a small amount of hot oil, stirring constantly.
  5. 13. To cook by dry heat in an oven.
  6. 14. To loosen brown bits from the bottom of a pan by adding a liquid, then heating while stirring and scraping the pan.
  7. 18. To lightly coat food with flour or bread crumbs.
  8. 21. A pinch is the small amount of an ingredient you can hold between your thumb and forefinger.
  9. 23. The main dish.
  10. 25. To combine ingredients with a gentle, lifting motion.
  11. 27. To coat with bread crumbs, cracker crumbs, or other crumb mixture before cooking.
  12. 29. To cut the bones from a piece of meat, poultry, or fish. Also a flat piece of boneless meat, poultry, or fish.
  13. 30. To cook in a skillet in a small amount of fat.
  14. 31. To cook or brown food in a small amount of hot fat over high heat.
  15. 33. A thickened paste made from cooked butter and flour, usually used to thicken sauces.
  16. 34. To quickly beat ingredients together with a whisk or electric mixer until light and fluffy, like with heavy cream or egg whites.
  17. 38. To moisten food with fat or juices while cooking to add flavor and prevent drying out.
  18. 39. A mixture containing flour, liquid, and other ingredients. Batter is different from dough because batter is thin enough to pour, while a dough can be formed into a ball and keeps its shape. Batter usually describes unbaked cakes, cookies, or muffins.
  19. 43. Neither cool nor warm; approximately body temperature.
  20. 44. To combine two or more ingredients thoroughly with a whisk, spoon or mixer.
  21. 45. To brown the surface of meat over high heat to add flavor.
  22. 46. To combine ingredients, usually by stirring.
  23. 47. To cut food into pieces with a knife, blender, or food processor.
  24. 49. To coat a pan with butter or oil to prevent food from sticking.
  25. 52. To thin a liquid by adding more liquid to it, usually water or milk.
  26. 55. To combine two or more liquids that do not usually mix into one another – like oil and vinegar. The process involves adding one liquid very slowly into the other and mixing vigorously.
  27. 56. To cut food into long, thin strips shaped like matchsticks.
  28. 57. To heat a liquid to just below boiling; bubbles form but do not burst on the surface of the liquid.
  29. 58. To blend food together until it becomes completely smooth.
  30. 59. An uncooked mixture of flour, liquid, and other ingredients that creates a firm mixture, usually used to describe bread or cookies. Dough is different from batter because dough can be shaped into a ball, while batter can be poured.
Down
  1. 1. To beat ingredients with a fork or whisk to mix, blend, or incorporate air.
  2. 2. To massage dough with the palms of your hands or a machine, continually pressing and folding for several minutes until dough is smooth. Kneading develops the gluten in the flour.
  3. 4. To remove the outer part of citrus fruits with a small grater.
  4. 5. To cook food by completely immersing it in hot oil or fat.
  5. 7. To cook on a rack under direct heat, usually in an oven.
  6. 9. To cook food set above boiling water in a covered pan.
  7. 10. Beating butter with sugar until smooth and creamy.
  8. 11. To soak meat, chicken, or fish in a flavored liquid mixture.
  9. 12. An Italian term used to describe pasta that is cooked until just slightly firm, meaning "to the tooth" in Italian.
  10. 15. To decorate cakes and pastries by coating lightly with powdered sugar.
  11. 16. To mix rapidly with a spoon, fork, whisk, or electric mixer to incorporate air and create a smooth, light mixture.
  12. 17. To chop food into extremely small pieces.
  13. 19. To take the seeds out of a fruit or vegetable.
  14. 20. To cook by dry heat, usually in the oven.
  15. 22. To add an edible decoration to make food more attractive.
  16. 24. To thicken and intensify the flavor of a liquid by boiling it until the liquid reduces in volume, so the flavor is concentrated.
  17. 26. To remove lumps from dry ingredients with a mesh strainer.
  18. 28. To shred food into tiny pieces by rubbing against a grater.
  19. 32. To cook over high heat, usually on top of the stove, to brown food.
  20. 35. To cook very gently in a hot simmering liquid.
  21. 36. To heat sugar until it liquefies and becomes a golden brown syrup. Fruits and veggies can also be caramelized.
  22. 37. To simmer slowly in a small amount of liquid for a long time.
  23. 38. To heat a liquid until bubbles break continually on the surface.
  24. 40. To remove the seeds or tough woody centers from fruits and vegetables.
  25. 41. To flavor meat, fish, or vegetables with salt, pepper, or other seasonings.
  26. 42. To cook food in hot oil or butter until browned or cooked through.
  27. 48. To preserve meats, vegetables, and fruits in brine.
  28. 49. To lightly coat with a glossy substance, which can be either sweet or savory.
  29. 50. To use a colander to drain liquid from food.
  30. 51. To cut food into small cubes of a consistent size.
  31. 53. To plunge vegetables or fruits into boiling water for a short amount of time, then immerse in an ice water bath to stop the cooking process.
  32. 54. To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.