Across
- 4. involves heating a liquid until it reaches its boiling point, causing it to rapidly vaporize and turn into steam. Occurs at 212°F. Food is completely submerged in water for even heat distribution.
- 5. To incorporate air into an ingredient by beating rapidly, often with a whisk.
- 7. A pourable mixture prior to baking, often used for making pancakes, muffins, and quick breads.
- 8. cut into medium to small pieces about half an inch.
- 12. To let ingredients sit in a flavorful liquid in order for the flavors to penetrate.
- 14. food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking) to slow down the cooking process.
- 15. move a spoon or other utensil around in (a liquid or other substance) in order to mix it thoroughly.
- 16. to press and work a soft substance, such as bread dough, into a uniform mixture with the hands.
- 17. water vapor creates an even and moist place to cook food in.
- 18. use a grater to shave pieces of the ingredient.
- 22. to bathe a food in liquid while it’s cooking.
- 23. To blend into a smooth paste.
- 24. To gently mix one substance into another using a folding motion with a silicone or rubber spatula.
- 25. involves heat applied to the surface of food and tends to be used for cooking meat and vegetables quickly.
- 28. Ingredients that cause batter or dough to rise, such as baking powder, baking soda, and yeast.
Down
- 1. To blend and aerate dry ingredients by forcing them through a wire mesh strainer or sifter. Sifting helps dry ingredients incorporate into batters more evenly.
- 2. cut into smaller pieces than chopping usually the pieces need to be the same size.
- 3. To mix or beat with a whisk.
- 6. to cook by simmering in liquid.
- 7. used to brown foods or milk cheese broiling uses the heat element at the top of the oven to cook food from above.
- 9. To beat solid fat (often shortening or butter) with sugar until lightened in texture and very well combined.
- 10. cooking food in a small amount of oil or butter over a relatively high heat in a pan.
- 11. To allow roasted or grilled meat to rest after cooking and before carving or slicing, so juices can redistribute throughout the meat. As meat rests, its internal temperature often goes up several degrees.
- 12. cut into even smaller pieces when dicing.
- 13. To mix ingredients vigorously.
- 15. cooking in liquid at a temperature ranging from 180 F to 205 F. Used to cook foods that take a lot longer to cook and uses liquid at a lower temperature.
- 19. A paste of flour and butter cooked together and used to thicken sauces, soups, and stews.
- 20. A thermometer, either dial or digital, with a probe to be inserted into cooked foods to get a rapid temperature readouts. Most instant-read thermometers are not ovenproof.
- 21. A cohesive unbaked mixture of flour and other ingredients that’s too stiff to pour, and thicker than a batter.
- 22. take place in the oven roasting is generally used for meats and vegetables at high temperatures for shorter periods of time baking is more for sweet treats like cookies and breads and happens at lower temperatures for longer periods of time.
- 26. A perforated metal or plastic bowl with handles used for draining foods cooked in liquid.
- 27. A blender with a powerful motor and pitcher made of sturdy, shatterproof plastic. High-speed blenders can smoothly puree foods that regular blenders can’t.