Culinary Arts

5. To brown food like onions to develop a caramel flavor
7. To develop the gluten bonds in bread
10. What fat does when being cooked
11. Direct high heat
12. To put cracked eggs carefully into boiling water
13. To put something in something in according to the diameters
14. To boil vegetables quickly before removing them and placing them in an ice bath
15. To combine ingredients so that they are indistinguishable from each other
18. To remove the scales from a fish

1. To put flavor into a food item
2. A food cut into thin, short sticks
3. Sealed vessel to cook food
4. To cook something in an oven
6. A kitchen appliance used to make cheese or vegetables smaller
8. What bread does in a warm place
9. To get ready to do something
15. To partially cook something before cooking it a second time
16. To make something have less water but the flavor goes into the other liquid
17. To cut food into smaller pieces peices