Cooking Terms

2. Dry heat without direct exposure to a flame
5. To incorporate two or more ingredients thoroughly
7. The trifling amount you can hold between your thumb and forefinger
10. To cook and/or brown food in a small amount of hot fat
11. Foods are cooked in hot liquids kept just below the boiling point of water but higher than poaching temperature
13. To heat sugar in order to turn it brown and give it a special taste
15. to flame foods by dousing in some form of potable alcohol and setting alight
17. Passing a dry ingredient such as flour or sugar through a mesh
18. To remove the skin from vegetables or fruits

1. To cut food in small cubes of uniform size and shape
3. To work and press dough with the palms of the hands or mechanically
4. Cut food into (more or less) bite-sized pieces using a knife
6. To remove fat from the surface of stews, soups, or stock
8. Mix foods together until they become a thick soft mixture
9. To sprinkle drops of liquid lightly over food in a casual manner
12. cooking food in hot fats or oils
14. Using heat to convert food from a solid to a liquid
16. To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible
17. To simmer slowly in a small amount of liquid for a long time