Cooking

2. – A liquid made by simmering bones, meat, or vegetables, used as a base for soups and sauces.
4. – A kitchen tool with small holes used to separate solids from liquids.
6. – A light, fluffy dish made with egg yolks and beaten egg whites, often baked.
8. – To cook food directly under high heat.
9. – To add spices or herbs to food to enhance its flavor.
11. – To cook food on a metal frame over direct heat, often on a barbecue.
13. – A kitchen tool with sharp holes for shredding food like cheese or vegetables.
14. – A kitchen tool used for mixing ingredients smoothly or to add air to a mixture.
16. – Cooking food slowly in a small amount of liquid, usually after browning.
18. – An appliance used to mix or puree food into a smooth consistency.
19. – To cook food quickly in a small amount of oil or butter over high heat.

1. – A large bowl with holes used to drain water from pasta or vegetables.
3. – The outer, colorful part of citrus fruit peel used to add flavor to dishes.
5. – A cylindrical tool used to flatten dough for baking.
7. – To cook food gently in liquid just below the boiling point.
8. – To cook food using dry heat, usually in an oven.
10. – A frying pan, often used for cooking meats or sautéing vegetables.
12. – To soak food in a liquid mixture to add flavor or make it tender.
15. – A flat utensil used for flipping or spreading food.
17. – To press and fold dough with your hands until it becomes smooth and elastic.