Cooking terms

Edit Answers
1234567891011121314151617181920
Across
  1. 1. cook over high heat to brown foods, typically over the stove
  2. 3. heating a liquid until it bubbles rapidly
  3. 4. combine light air-filled ingredients
  4. 6. cook food in a small amount of fat over somewhat high heat
  5. 7. cook over low heat in barely simmering liquid that barely covers the food
  6. 9. beat food with a whisk to incorporate volume
  7. 10. moisten food with cooking to avoid it from drying out and helps add flavor
  8. 13. make shallow cuts in the surface of meat or dough
  9. 14. mash food tillbecomesoems a liquid
  10. 16. place foods in a falovered liquid to transfer flavor
  11. 17. food cooked in hot liquids right below boiling point
  12. 18. rub fat or oil on a cooking dish to prevent sticking
  13. 19. cut food into very small cubes
  14. 20. outer colored part of a citrus food to help add flavoe
Down
  1. 1. cook directly above or below a heat surface
  2. 2. cut food into smaller pieces
  3. 3. stir rapidly to mix ingredients
  4. 5. the fats or juices that come from meat and poultry
  5. 8. mix sugar and butter or fat together typically with a hand or stand mixer
  6. 10. combine to or mix ingredients till just combined
  7. 11. remove bones from poultry fish or meat
  8. 12. cook food on a roast or spit over coals
  9. 13. cook food in a covered over low heat in a liquid
  10. 15. cook food with dry heat in an oven
  11. 17. remove any surface foam or fat from a liquid