Cooking Terms

3. tying poultry into a tiny bundle that ensures you’ll get a perfectly roasted bird that’s cooked evenly from end to end
6. to change from a soft or fluid state to a rigid or solid state
9. meat wasn’t preserved using any unnatural or synthetic forms of nitrates or nitrites
11. the process of soaking foods in a seasoned, often acidic liquid before cooking
12. to beat food with a whisk of mixer to incorporate air and produce volume
13. a dish where poultry or meat has been cut into pieces and stewed in a gravy or sauce
14. a cooking method that is often used on grills where the food is cooked at a high temp until a brown crust forms
15. to cook something with fiery hot spices or condiments
16. the process of removing a food’s top

1. cutting a food, but not cutting it all the way through
2. to make meat softer before cooking
4. a food preparation technique in which foods are cooked in hot liquids kept just under boiling point
5. a very smooth, crushed or blended food
6. removing the solids from a mixture to obtain a clear liquid
7. to put air into food
8. a knife cutting technique
10. a cooking method that usese both wet and dry heats
14. a moist-heat cooking method in which liquid or steam to help solids dissolve easier into the liquid