Across
- 4. A quick cooking method in which ingredients are fried in a small amount of oil over high heat while being stirred constantly, often associated with Asian cuisine.
- 6. Retting cooked meat or baked goods sit for a short time after cooking to allow juices to redistribute and ensure a better texture and flavor.
- 7. To cook food quickly in a small amount of oil or butter in a pan over high heat, typically while stirring or tossing the ingredients.
- 9. To beat ingredients (usually cream or egg whites) vigorously, incorporating air to increase volume and make them light and fluffy.
- 11. The process of removing impurities or solids from a liquid, usually by heating and then straining it. This is often done with butter to remove milk solids (clarified butter).
- 12. To quickly brown the surface of meat or other foods in a hot pan with a small amount of oil, creating a flavorful crust.
- 14. To cook food slowly in a small amount of liquid, usually after browning it. This method is commonly used for tougher cuts of meat, allowing them to become tender.
- 18. To tear or cut food into thin, long strips, often used for cheese, meat or vegetables.
- 20. To cook food (usually meats or vegetables) in an oven using dry heat at a relatively high temperature
- 21. To partially cook food in boiling water for a short period of time, often to prepare it for further cooking.
- 24. To preserve meat or other foods by adding salt, sugar, or a combination of both, sometimes with the use of smoking or drying.
- 26. To apply a shiny, often sweet or savory coating to food, typically using a syrup, jelly, or sauce.
- 27. To cut vegetables or other foods into long, thin strips, typically about the size of a matchstick.
- 28. To briefly cook food in boiling water, then immediately cool it in ice water to stop the cooking process. This is typically done to preserve color and texture or to peel skins from fruits and vegetables.
- 29. To soak food (usually meat or vegetables) in a flavored liquid, often with herbs, spices, and acids, to tenderize and infuse flavor before cooking.
- 30. To lightly coat food (usually meat or fish) in flour, breadcrumbs, or cornmeal before cooking, often in oil or a hot pan.
- 32. A gentle mixing technique used to combine ingredients, often used for incorporating egg whites or whipped cream into a batter without deflating the mixture.
- 33. To cut food into small, uniform cubes, often used for vegetables or meats.
Down
- 1. To combine ingredients together, typically by stirring or using a tool like a whisk or spoon.
- 2. To decorate a dish with small amounts of edible ingredients (like herbs, nuts, or sauces) for added flavor or visual appeal.
- 3. To cook food gently in simmering liquid, often used for eggs, fish, or fruits.
- 4. To cook food slowly in a liquid over low heat, typically involving meat, vegetables, and broth.
- 5. To cook food gently in liquid at a low, stead temperature, just below boiling
- 8. To cook food by dry heat in an oven, typically for cakes, breads, pastries, and casseroles.
- 10. To blend or mash food into a smooth, creamy consistency, often using a blender or food processor.
- 13. To spoon or pour liquids (such as melted butter, broth, or marinade) over meat or other foods while cooking to keep them moist and add flavor.
- 15. To cook food by placing it above boiling water, where the steam gently cooks the food without it touching the water.
- 16. To ignite alcohol in a pan to create a burst of flames, typically done for dramatic effect and to cook off the alcohol.
- 17. To cook food in hot oil, typically by submerging or pan-frying resulting in a crispy texture.
- 19. An Italian term meaning “to the tooth.” It refers to pasta or vegetables that are cooked until they are firm to the bite, not too soft or overcooked.
- 22. To cook food directly under a high heat source, usually in an oven. Broiling is similar to grilling but the heat comes from above.
- 23. To add liquid (like wine or broth) to a pan after cooking meat, vegetables, or other foods to loosen the browned bits stuck to the bottom of the pan, creating a flavorful sauce.
- 25. To cook vegetables (like onions, garlic, or carrots) over low heat with a small amount of fat, softening them without browning.
- 31. A mixture of two liquids that don’t normally combine, such as oil and vinegar, which are held together by a stabilizer like egg yolk. Examples include mayonnaise and vinaigrette.