glossary terms

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Across
  1. 1. en place A term for organisation and early preparation of foods and equipment. (literally translating to ‘put in place’)
  2. 7. To mix ingredients together.
  3. 10. to stir rapidly in a circular motion.
  4. 12. it is cut in square
  5. 13. Using a liquid, usually water or stock to cook. To heat a liquid so that it has large bubbles that rapidly burst on the surface.
  6. 14. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity.
  7. 15. to cut food finely with a sharp knife or a coarse grater.
  8. 16. A small item of food placed onto or beside plated food to improve overall presentation
  9. 17. frying cooking foods in a minimal amount of fat or oil at a high heat stirring constantly and quickly.
  10. 19. To evenly combine foods using a spoon.
  11. 20. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporate
  12. 22. To cook food in liquid just below boiling point so that the liquid is lightly bubbling with small bubbles breaking on the surface.
  13. 23. To finely cut strips/batons 3mm x 3mm x 40 mm matchsticks.
  14. 24. To combine ingredients so that they join each other.
  15. 26. To brush the surface of sweet or savoury dishes to give a glossy surface or to assist in browning
  16. 27. Quickly frying food in a small amount of fat, to lightly brown
Down
  1. 1. o place food in a seasoned liquid to absorb flavours and to tenderise
  2. 2. To cut food into thin slices
  3. 3. esting dough in a warm place, allowing it to rise and double in size.
  4. 4. it contains weat
  5. 5. roughly cut foods into small pieces
  6. 6. To combine flour and butter over a low heat to burst starch grains.
  7. 8. cooks by dry heat in an oven. ________ is the method used for cooking cakes and biscuits.
  8. 9. To combine butter (fat) and sugar until they are light and fluffy.
  9. 11. A method of combining fat and dry ingredients by melting the fat. Frequently used in cake, biscuit and slice recipes.
  10. 13. what you must eat
  11. 15. To place dry ingredients into a sieve to aerate, remove lumps and foreign bodies
  12. 18. in To incorporate fat into flour using the fingertips until the mixture resembles fine bread crumbs or comes together as a dough.
  13. 20. A method of cooking foods in fat or oil at a high temperature.
  14. 21. To combine ingredients so they are evenly combined.
  15. 22. To divide foods e.g. such as a egg yolk from its white.
  16. 25. To shape a flour or dough mixture by hand