Recipe Basics Review: Ian Vincent

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Across
  1. 2. cooks food in 1/4th the time an oven would cook it
  2. 4. larger and heavier than saucepans and have two small handles on each side
  3. 7. flattening food, usually a dough or pastry, with a rolling pin
  4. 8. a kitchen tool that breaks up and removes clumps from ingredients before baking or cooking
  5. 10. 60 minutes
  6. 12. To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color.
  7. 14. used to lift and turn flat foods like hamburgers and pancakes
  8. 17. toasts bread, heats up foods, and bakes small amounts of foods, some can broil
  9. 18. to fold with the palms of your hands by folding over, pressing, and squeezing
Down
  1. 1. used to brush foods with butter, a sauce, a glaze, or oil
  2. 3. incorporating air bubbles into the structure of fatty liquids like heavy dairy cream
  3. 4. To remove the skin or rind from a fruit or vegetable
  4. 5. 12 units
  5. 6. a small kitchen utensil designed to extract juice from lemons or other citrus fruits such as oranges, grapefruit, or lime
  6. 9. a general method for cutting food into bite-sized pieces
  7. 11. browns bread products on both sides at the same time
  8. 13. very finely chopped
  9. 14. used to stir and baste foods during cooking
  10. 15. used to grip and lift hot, bulky foods like broccoli spears
  11. 16. a spoon like device with a small bowl and a long handle for dipping into liquid