cooking glossary

2. to beat until it is thick or frothy
3. To cook something very gently in water thats simmering
7. Thin pastry that is very flakey when cooked
8. The outer ring of fruit that can be grated
11. A temperature thats not hold but not cold
12. A dip made outs of finely chopped vegetables usually served with spicy food
14. To cut vegetables in to long thin pieces
18. to cook food in water thats has little bubbles floating
22. to take a flavour from one food into the other by heating or steeping
23. tin A baking tin that can be opened to serve the food cleanly
25. The consistency fo the cake batter when the cake mixture drops of the spoon with some reluctance

1. To beat with an electric beater until thick or frothy
4. A dip made out of crushed chickpeas flavoured with tahini oil garlic and lemon juice
5. to mash sieve or blend well cooked vegetables to make a smooth paste
6. Is often containing potato and other vegetables
9. To make sure everything is sealed tightly before put in the freezer
10. To leave food soaking in seasoning so it has more flavour
13. To dip vegetables after coming out of boiled water in to cold water
15. When cooked it is firm to bite
16. Mashed avocado mixed with lemon juice lime juice and finely chopped red onions, coriander
17. Cooked in a dish with a little liquid and tight sealed lid
19. A way to combined foods together
20. A salad dressing made from oil vinegar and seasonings
21. To brush food with eggs or jam etc to give it a shiny look
24. A sauce made from puree vegetables or fruit