Culinary terms 2

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Across
  1. 2. a form of gently combining ingredients into one another. without stirring or mixing hard
  2. 5. this is created by mixing flour and fat together to be used as a thickener. A process used in stews, sauces and soups.
  3. 7. a technique used to partially cook something
  4. 9. a method of dry cooking where hot air cooks the food evenly. Mainly used on meats
  5. 10. the process of soaking foods in a sauce/ coating before cooking to add flavour. This could be done over several hours
Down
  1. 1. the process of cooking hot liquids and keeping them just below boiling
  2. 3. a knife cutting technique used to cut foods into long, thin strips
  3. 4. to form a small amount of soft food into a roundish shape to place on/ next to other foods
  4. 6. cooking in a small amount of oil over a high heat
  5. 8. the process of rubbing foods against a utensil to shed it into small pieces