Recipe Terminology

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Across
  1. 5. to cover a food with a coating of crumbs made from bread, crackers, or cereal
  2. 6. to let a food stand until it no longer feels warm to the touch
  3. 7. to decrease the quantity of a liquid and intensify the flavor by boiling
  4. 10. to cook in liquid, at 212F (100C), in which bubbles rise constantly and then break on the surface
  5. 11. to set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking
  6. 12. to beat rapidly with an electric mixer or wire whisk in order to incorporate air and make light and fluffy
  7. 15. to combine a delicate mixture with a more solid material without deflating the air
  8. 16. to cook in liquid just below the boiling point
  9. 17. to flatten dough to an even thickness with a rolling pin
  10. 19. to make a food cold by placing it in a refrigerator or in an ice bath
  11. 20. to beat and mix an ingredient or a combination of ingredients to a smooth and creamy consistency
  12. 22. to crush food until it becomes smooth and creamy
  13. 23. to rub food against a grater to obtain fine particles
  14. 25. to mix with a circular motion with a spoon or other utensil
  15. 26. to cook food quickly in a small amount of fat in a hot skillet
Down
  1. 1. to remove liquid from a food product
  2. 2. to rub shortening, fat, or oil on the cooking surface of bakeware
  3. 3. to coat a rolling pin or the counter top with flour
  4. 4. to work dough by folding, pressing, and turning, until it is smooth and elastic
  5. 8. to heat sugar or foods containing sugar until brown color and characteristic flavor develop
  6. 9. to cover a food with a dry ingredient such as flour or sugar
  7. 10. to make the surface of a food brown in color
  8. 13. to cut away the skin of fruits and vegetables using a peeler or a paring knife
  9. 14. number of servings/portion size
  10. 18. to cook in an oven in a covered or uncovered pan with dry heat
  11. 19. to cut into small pieces
  12. 20. to mix solid shortening or cold butter with flour by cutting it into small pieces using a pastry blender, two knives, or a fork
  13. 21. to change from a solid to a liquid through the application of heat
  14. 24. to spread sauce, melted fat, or other liquid with a pastry brush
  15. 25. to put dry ingredients through a sifter or strainer to incorporate air, combine ingredients, and remove lumps