Cooking

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Across
  1. 3. cutting an item into a thin or broad piece
  2. 6. using a pan and a small amount of oil to cook food
  3. 8. a meathod of cooking that exposes food to direct heat
  4. 10. a general way to cut food into bite sized pieces
  5. 13. to burn on the surface
  6. 14. a meathod of cooking where food is placed in hot water
  7. 17. the breaking of an emulsion or colloid into large parts
  8. 18. French name for a method of cutting vegetables into thin strips
  9. 19. a set of instructions used to cook
  10. 21. foods or beverages produced through controlled microbial growth
  11. 22. A meathod of preparing food by exposing it to heat
  12. 24. to moisten meat with liquids
  13. 25. a meathod of cooking that cooks food in hot fat or oil
  14. 26. coating wet food with dry ingredients
Down
  1. 1. To pull food with a fork, producing small pieces as a test for doneness
  2. 2. combining two liquids of the same temp together
  3. 3. A process that quickly browns food by exposing it to high heat
  4. 4. swapping an ingredient with another
  5. 5. a moist heat method of cooking by submerging food in some kind of liquid and heating at a low temperature
  6. 7. coated with a mixture of spices and fried over extreme heat
  7. 9. cuting food so it looks like a shape
  8. 11. a paste or thick liquid suspension usually made from cooked food ground finely
  9. 12. when sugar gets introduced o heat
  10. 15. a meathod of cooking that exposes food to moist heat
  11. 16. a form of cooking that is done outside of the house on an appliance that you assembly
  12. 17. mixing butter and sugar together on a moderately high speed until well blended
  13. 20. submerging food in hot fat or oil to cook it
  14. 22. combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform
  15. 23. a tool used to cut an object