cooking terms

4. a smooth, creamy substance made of liquidized or crushed fruit or vegetables.
5. cut (something) into pieces with repeated sharp blows of an axe or knife.
6. - allowing the proteins and sugars within it to go past the point of caramelization to a fully-blackened, carbonized state
8. - browning or cooking a food quickly over fairly high heat using a small amount of fat in a wide, shallow pan
9. dente - cooked just enough to retain a somewhat firm texture
10. - fried quickly at high temperature

1. - a substance made by mixing other substances together.
2. - meat that has been put through a grinder
3. - an anaerobic process in which microorganisms like yeast and bacteria break down food
4. - technique that relies on high temperatures to add delicious texture on the outside of meat, fish, or vegetables
6. - heated to reach boiling point.
7. - finely diced vegetables that are cooked in butter and used to flavor soups and sauces.