Across
- 5. An Italian phrase meaning ''to the tooth,'' which is used to describe the correct degree of doneness for pasta. It refers to pasta that is cooked firm and tender but never mushy.
- 6. A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.
- 8. A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat.
- 10. The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF.
- 11. The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.
- 12. A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.
- 13. A pan used for roasting foods in a conventional gas or electric oven.
- 15. To gently cook food in a liquid, heating to just below the boiling point. Tiny bubbles should slowly float to the surface.
- 16. A small round or flat shaped brush made with nylon, silicone or sterilized natural bristles. This type of brush is used to apply glazes to breads, pastries, cookies, meats, and poultry before or after baking.
- 18. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.
Down
- 1. The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon.
- 2. Refers to food that has been cut into uniform box shaped pieces with all sides equal.
- 3. The technique that uses a low heat to melt fat away from any connective tissues. Also known as to cook food in its own fat.
- 4. A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.
- 7. To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.
- 8. To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.
- 9. A kitchen tool, specifically made for food preparation, that is more versatile than a standard pair of cutting scissors.
- 11. The process of "dry" cooking food totally covered in hot cooking fat or oil.
- 14. A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.
- 17. A traditional Asian cooking vessel shaped like a large deep bowl with a long and short handle or two short handles on opposite sides