Across
- 2. The outer, colored part of the peel of citrus fruit. Often used as a flavor enhancer.
- 4. To blend and aerate dry ingredients by forcing them through a wire mesh strainer or sifter. Sifting helps dry ingredients incorporate into batters more evenly.
- 6. To cook food until it becomes brown, but not burned
- 7. To cook in water that has reached 212 degrees F.
- 8. To chop food evenly into small pieces or cubes. Fine dice is 1/4”, medium dice is 1/2”, and large dice is 3/4”.
- 9. To chop as finely as possible. Garlic, ginger, and herbs are the mot commonly minced foods, because they are intensely flavored, and mincing allows them to be better distributed in mixtures.
- 10. The outer, colored part of the peel of citrus fruit. Often used as a flavor enhancer.
- 13. To incorporate air into an ingredient by beating rapidly, often with a whisk.
- 16. To heat liquid to just short of boiling, until bubbles begin to form around the edge, but a boil has not begun.
- 17. To cook in an oven, usually at moderate temperatures (around 350°F).
- 18. To mix ingredients vigorously.
- 21. To thicken a liquid or sauce by boiling, in order to concentrate the flavor.
- 22. To thoroughly mix butter and sugar together, usually with a hand mixer or in a standing mixer, until the mixture is pale yellow and fluffy. This technique is often used when baking cookies or cakes to form the base to which other ingredients are added.
- 23. To work a dough, like bread or pasta dough, usually with your hands by stretching, folding, and pushing.
Down
- 1. pour juices or melted fat over (meat) during cooking in order to keep it moist.t
- 3. To place foods into a flavored liquid in order to transfer the flavors.
- 4. To make shallow cuts in the surface of meat or dough
- 5. To gently mix one substance into another using a folding motion with a silicone or rubber spatula.
- 10. Cook quickly over a small amount of fat and high heat
- 11. To cook a large piece of meat or poultry, uncovered, using dry heat in an oven. Or to cook vegetables, coated in a small amount of oil, in a high, dry heat.
- 12. To grill directly over the coals or flames. Direct grilling is best for quick-cooking foods, or for giving grill marks to foods that cook longer.
- 14. To cook gently, over a low heat, in barely simmering liquid that barely covers the food.
- 15. To thoroughly combine two or more ingredients by hand, whisk, or mixer/blender.
- 19. to coat the inside of the pan with a fat, like butter or shortening
- 20. To brown the surface of meat with a quick cook over a high heat so that the juices are sealed in.