Across
- 5. To cut food into long, thin strips, similar to matchsticks.
- 7. To cook food over an open flame or heat source.
- 8. To briefly boil and then immediately cool food, often to remove skins or prepare for freezing.
- 9. Ordering individual dishes from a menu rather than a fixedprice meal.
- 11. To moisten food with its own juices or a sauce during cooking.
- 12. To cook food in an oven with dry heat, often on a rack.
- 15. To cut food into small, uniform cubes.
- 16. To cook food quickly in a small amount of hot oil or butter.
- 17. To heat sugar until it melts and turns brown, creating a rich, sweet flavor.
- 18. To cook food by direct exposure to high heat, usually from above.
Down
- 1. To heat a liquid until it reaches its boiling point, producing bubbles and steam.
- 2. To add liquid (often wine or broth) to a pan to loosen and incorporate browned bits of food.
- 3. To cook food gently in liquid at a temperature just below boiling.
- 4. To finely chop food into very small pieces.
- 6. To cook food gently in simmering liquid, typically water or broth.
- 8. To cook food slowly in a closed container with a small amount of liquid.
- 10. To cook food by exposing it to steam from boiling water.
- 13. To work and manipulate dough to develop gluten and create elasticity.
- 14. To beat a mixture, such as cream or egg whites, vigorously to incorporate air and increase volume.
- 17. To cut food into small, irregular pieces.