Sam Warren's Crossword

2. Method A knife skill where the non-dominant hand is formed into a claw shape and used to guide the knife. Also is a way to avoid cutting oneself.
3. A classical knife cut used to cut leafy vegetables for garnish or recipes.
5. Cooking in an enclosed environment with hot air being the main source of heat. It is done on a rack inside a pan.
6. Cooking small amounts of food quickly with a small amount of oil in a shallow pan over high amounts of heat.
10. The process of cooking sugars to high temperatures. Used to create a pleasing aroma, flavor, and color in foods.
11. A substitute for grilling, it is used to cook tender foods quickly on a flat surface. Often used for breakfast foods.
12. A classical knife cut that is used to make one-sixteenth by one-sixteenth inch cubes of the food that is being used.
14. Method A knife skill where one puts their hand in a tunnel shape around the top of a round food and cuts to give themselves a flat surface to work with.
15. Cooking a food in hot oil quickly. The oil covers about one-half to two-thirds of the food.

1. A rough cut that is used to finely chop foods so they may be evenly dispersed or so that little of it is actually used. (E.G. Garlic)
3. Anything that can find its way into a food and is not supposed to be there originally.
4. A moist cooking technique over moderately high heat where small bubbles form in the cooking liquid and rise slowly to the surface. Used to reduce liquids.
7. A classical knife cut that is used to make matchstick-shaped pieces of the food to work with.
8. A moist cooking technique used over medium-low heat where small bubbles form but do not rise to the surface. Usually utilizes a flavorful liquid, such as wine.
9. A highly infectious food-borne illness that is found on poultry products.
12. Cooking in an enclosed environment with hot air being the main source of heat.
13. Coli A highly infectious food-borne illness that is commonly spread by eating undercooked beef.