Catering 1 Basic Cooking Terms

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Across
  1. 3. To mix a cold fat with flour or dry ingredients by hand until the mixture resembles coarse crumbs. This can be achieved by using a pastry blender or two tableware knives
  2. 4. To cook directly above or below a heat source in an oven or on a grill
  3. 6. To plunge into boiling water, remove, then plunge into ice water to stop cooking process
  4. 7. To cook foods by gently in a liquid at a low temperature just below boiling point, tiny bubble will appear on the surface
  5. 9. To cut the outer layer of the skin that contains oils and provides aroma and flavor, away from the fruit
  6. 10. To work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten/structure of the dough
  7. 13. Activate yeast by the addition of liquid
  8. 16. A mixture of fat and flour used to make sauces
  9. 17. The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
  10. 18. To cut food into shreds using a specific tool
  11. 19. Rapid mixing in order to adequately combine ingredients
  12. 20. To beat together two or more ingredients until the mixture is smooth, creamy, uniform consistency
  13. 22. To cook food in an oven
  14. 23. To gently combine a light, airy mixture with a heavier mixture using a rubber spatula
  15. 24. To cut food into slightly irregular cubes/pieces
Down
  1. 1. To cut food into ⅛-inch equal-sided strips, often 1x1/8x1/8-inch
  2. 2. Liquid Mixture comprised of water, flour, starch, and seasonings, into which food products are dipped prior to cooking: coating before frying
  3. 5. The process of combining one ingredient with another to form a solution. For example, sugar in water to form a solution
  4. 7. To cut shallow slashes along the surface of meat to tenderize. Vegetables can also be cut for a decorative look
  5. 8. The process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
  6. 11. To coat wet or moist foods with a dry ingredient before cooking to provide on even coating
  7. 12. To coat food in a dry ingredient such as flour before sauteing or frying
  8. 14. Cook in hot fat or oil, typically in a shallow pan
  9. 15. To mash or grind food until a thick, smooth consistency is achieved
  10. 21. To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens
  11. 22. To heat a liquid mixture until bubbles break the surface