Across
- 5. To cook food in a liquid to just below the boiling point. Often used to cook eggs, fruit, or poultry.
- 6. To cut shallow slashes, along the surface of meat, to tenderize. The peel of a vegetable, such as cucumbers, can also be scored for a decorative look.
- 9. Activate the yeast by the addition of a liquid
- 10. To heat a liquid mixture until bubbles break the surface; a full rolling boil cannot be stopped by stirring.
- 14. The process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
- 15. A technique used in grilling, baking, or sautéing in which the surface of th, ooked at high temperature until a crust forms
- 16. Cook (food) in hot fat or oil, typically in a shallow pan.
- 18. To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor
- 20. To cut food into 1/8-inch equal-sided strips, often 1x1/8x1/8- inch.
- 24. a liquid mixture comprised of water, flour, starch, and seasonings into which food products are dipped before cooking; a coating before frying
- 25. To cook food in an oven.
- 27. To cut into narrow strips. Can also mean to shred cooked meat or poultry by pulling apart with two forks.
- 29. To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated, and it thickens.
- 30. To remove the skin or rind from a fruit or vegetable.
- 31. To gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture. Place the lighter mixture on top of the heavier mixture, and using a rubber spatula, cut vertically down through the mixtures across the bottom of the bowl and up the opposite side. Rotate the bowl a quarter turn with each stroke.
- 32. To mash or grind food until a thick, smooth consistency is achieved.
Down
- 1. To beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream
- 2. The process of combining one ingredient with another to form a solution. For example, sugar will dissolve in water to form a solution. To melt or liquefy a solid ingredient such as chocolate or sugar.
- 3. To work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.
- 4. To cut food into slightly irregular cubes or pieces.
- 7. To spoon off the top layer of fat
- 8. The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
- 10. Requires rapid mixing to adequately combine ingredients.
- 11. To pass an ingredient, such as powdered sugar, through a sieve or sifter to make it smooth and lump-free.
- 12. To beat together two or more ingredients until the mixture is smooth, creamy, and of a uniform consistency.
- 13. To cut food into shreds, using a grater.
- 15. To cook foods gently in a liquid at a low temperature, just below the boiling point. Tiny bubbles appear on the surface.
- 17. (action, not the food): To coat food in a dry ingredient such as flour, bread crumbs, cornmeal, or cracker crumbs before sauteing or frying.
- 19. To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs. This can be achieved by using a pastry blender or two tableware knives.
- 21. To cook directly above or below a heat source in the oven or on the grill.
- 22. To cook food quickly in a small amount of oil or fat in a skillet until light brown.
- 23. To cut the zest, or the colorful part of the skin that contains oils and provides aroma and flavor, away from the fruit
- 24. To plunge into boiling water, remove after a moment, and then plunge into iced water to halt the cooking process, usually referring to a vegetable or a fruit
- 26. To cook on a rack above boiling liquid in a tightly covered pan.
- 28. To coat wet or moist foods with a dry ingredient before cooking to provide an even coating
- 33. A mixture of fat and flour used to make sauces