Across
- 2. To divide food into serving sizes.
- 5. Decorative food added to enhance appearance.
- 6. The outer colored part of citrus peel used for flavor.
- 9. A liquid or semi-liquid served with food.
- 10. A flavored liquid made from simmering bones/vegetables.
- 13. To cook liquid just below boiling.
- 16. To cut food into small cubes.
- 17. To flavor food by soaking it in liquid before cooking.
- 19. To make a liquid thicker by simmering to remove moisture.
- 20. A cutting tool used in the kitchen.
- 21. To cook in an oven using dry heat.
Down
- 1. To cook uncovered in the oven with dry heat (often meats/vegetables).
- 2. To heat the oven before putting food in.
- 3. To cook food quickly in a small amount of fat.
- 4. To cut food into very small pieces.
- 7. To clean and reduce bacteria on surfaces.
- 8. To mix rapidly using a wire tool.
- 11. To cook with direct heat from above.
- 12. French term meaning “everything in its place.” (First word only)
- 14. To determine the amount of ingredients.
- 15. To combine ingredients smoothly together.
- 18. A written set of instructions for preparing food.
- 21. To cook in rapidly bubbling liquid.
- 22. To press and fold dough to develop gluten.