Culinary

5. pin a cylindrical food preparation utensil used to shape and flatten dough
7. the only way to ensure food is cooked to the proper internal temperature and harmful bacteria are eliminated
9. a mixture of chocolate and a liquid, most often cream, heated together and stirred to form an emulsion
12. to cook (something, such as a fruit or vegetable) slowly until it becomes brown and sweet
14. a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture
15. board a wooden or plastic board that you chop meat and vegetables on

1. the process by which foods are briefly submerged in boiling water and then immediately cooled to stop further cooking
2. a thin layer of beaten egg, milk, or other liquid that you spread onto food in order to make the surface shine
3. you keep it in a mixture of oil, vinegar, spices, and herbs, before cooking it, so that it can develop a special flavour
4. a fairly firm mixture of flour, water, and sometimes also fat and sugar it can be cooked to make bread or pastry
6. knife a multi-purpose kitchen tool that can be used to slice, dice, and chop ingredients with precision
7. techniques used to stabilize ingredients by carefully heating and cooling them
8. a long, thin metal tool with a serrated edge used for any number of grating tasks
10. a mixture consisting chiefly of flour, egg, and milk or water and being thin enough to pour or drop from a spoon
11. the temperature just below boiling or the process of cooking something at that temperature
13. an electric machine used in the kitchen for breaking down foods or making smooth liquid substances from soft foods and liquids