breakfast

2. To brush the surface of sweet or savoury dishes to give a glossy surface or to assist in browning.
4. Quickly frying food in a small amount of fat, to lightly brown.
7. to place food in a seasoned liquid to absorb flavours and to tenderise.
8. To cut into cubes 1cm x 1cm.
9. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
10. in To incorporate fat into flour using the fingertips until the mixture resembles fine bread crumbs or comes together as a dough.
12. the process of gently simmering food in liquid, generally milk, stock or water.
15. a cooking method that uses dry heat to cook foods in an oven. To minimise the loss of juices, food should be sealed in a hot pan before putting it in the oven.
17. Placing meat, chicken or vegetables with flavouring ingredients and liquid in a deep dish with a tight fitting lid and cooking in the oven.
19. A moist method of cooking that utilises the steam produced over boiling water. It is an effective method of cooking vegetables, puddings and fish.

1. To divide foods e.g. such as a egg yolk from its white.
3. To pour fat over food to prevent it from drying out.
5. To make a liquid thick by adding a thickening agent such as flour, corn flour, eggs.
6. To cook food in liquid just below boiling point so that the liquid is lightly bubbling with small bubbles breaking on the surface.
9. A method of cooking foods in fat or oil at a high temperature.
11. To stir rapidly in a circular motion.
13. A small item of food placed onto or beside plated food to improve overall presentation.
14. frying cooking foods in a minimal amount of fat or oil at a high heat stirring constantly and quickly.
16. To cover foods with another ingredient or ingredients e.g. egg and breadcrumbs.
17. To roughly cut foods into small pieces.
18. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity.