Across
- 2. to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit
- 3. to pour juices or melted fat over meat or other food while cooking to keep it moist
- 5. a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
- 7. to cook the fat out of something, such as bacon
- 8. raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs
- 11. to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming
- 12. separately priced items from a menu, not as part of a set meal.
- 14. to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor
- 16. to heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edges
- 18. the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
- 19. the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way
- 20. the process of not fully cooking food, so that it can be finished or reheated later
- 22. to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
Down
- 1. a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game
- 4. cooked so it's still tough when bitten, often referring to pasta
- 6. to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spices
- 9. the preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
- 10. the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination
- 13. sprinkled with breadcrumbs and cheese, or both, and browned
- 15. to coat wet or moist foods with a dry ingredient before cooking to provide an even coating
- 16. a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms
- 17. to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and gravies
- 20. a mixture of seasoned ground meat and fat minced into a spreadable paste
- 21. to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit