Culinary Terms

3. a spicy, aromatic chile paste made from a variety of hot peppers and spices, often used in North African and Middle Eastern cooking
5. a mixture of seasoned ground meat and fat minced into a spreadable paste
6. a cooking utensil used to blend ingredients in a process such as whipping
8. cooked so it's still tough when bitten, often referring to pasta
10. shredded or finely cut vegetables and herbs, usually used as a garnish for soup
12. the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked
14. the portion of an upper crust of a loaf of bread which has touched another loaf when baking
16. to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit
17. the preparation of ingredients, such as dicing onions or measuring spices, before starting cooking

1. a Spanish dish of cold, uncooked soup, which typically contain tomatoes, cucumbers, onions, garlic, oil, and vinegar
2. to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor
4. to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
7. 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 process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
11. to put oil,vinegar,salt,or other toppings on salad or other food
13. to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spices
15. to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients,