Across
- 3. Coating a food with a sauce.
- 7. Grinding food until it’s smooth; commonly done in a food processor or blender.
- 8. Food, typically pasta, that’s been cooked until just firm.
- 10. A cooking method involving browning the surface of meat by quickly cooking over high heat in order to seal in the meat’s juices.
- 11. Cooking liquid just below the boiling point, so that bubbles form but aren’t forcefully bursting at the surface.
- 12. Using a small grater or microplane to remove the colored part of the peel of a citrus fruit, such as a lemon or lime.
- 14. Cooking food close to a high heat source located above the food.
- 15. Squeezing a food to get a liquid out of it, commonly done with citrus.
- 16. Cooking food, covered, over low heat in a liquid for a substantial period of time.
- 21. Boiling and simmering a liquid to concentrate it’s flavor and thicken it.
- 22. Soaking food in a flavored liquid or sauce for an extended period of time; commonly done with meats.
- 23. Heating a liquid until just before it begins to boil, with bubbles forming around the edges. Commonly done to milk.
- 26. Cutting food into very tiny pieces.
- 30. Heating sugar in a pan until it becomes a darker, syrupy liquid or cooking a food over a lower temperature, for longer periods of time, until the natural sugars inside the food begin to turn a darker color and sweeter taste.
- 31. Lightly sprinkling with powdered sugar or cocoa powder.
- 33. Cooking a food gently in simmering liquid. Commonly done with eggs and poultry.
- 34. Slicing food into thin strips, typically on a grater, such as with a block of cheese.
- 37. Cooking food, commonly meat, in a skillet with a shallow bit of liquid fat, until golden brown.
- 38. A method for thickening sauces, which involves whisking cornstarch into a cold or room temperature liquid, until dissolved.
- 40. Mixing dough, either with your hands or a mixer, until the dough becomes smooth and pliable.
- 41. A method of cooking food in an oven, using a dry heat.
- 42. Cooking food in boiling water for just a few minutes, until the food is bright and vibrant in color, but not quite cooked all the way through.
- 43. Method of cooking, using a dry heat in the oven.
Down
- 1. Adding a liquid to a hot pan after food has been seared or browned in it, the liquid loosens those browned bits (which are pure flavor).
- 2. Cooking food over a high heat with a small amount of fat and is constantly tossed in the pan or wok.
- 4. Rubbing or spraying the interior of a baking dish with a fat, which keeps the cooked food from sticking to the sides and bottom of the dish.
- 5. A way to distribute a solid fat (such as cold butter, shortening or lard) into flour.
- 6. A way of preparing meat for cooking by slicing it in half, almost in two, but leaving the two parts connected.
- 9. To coat a food in a breading, typically a breadcrumb mixture.
- 10. Cooking food over fairly high heat with a little bit of fat.
- 13. Juices rendered by meat during cooking.
- 14. A way to prevent foods from drying out, by spooning a liquid over the top of the food.
- 17. Beating food with a whisk or mixer to incorporate air and increase volume.
- 18. Using a spoon, whisk, or mixer to stir a mixture rapidly, until it’s smooth.
- 19. Method of mixing a fat (usually butter) with sugar until smooth and fluffy.
- 20. Lightly coating an uncooked food in flour, cornmeal, etc, typically done before sautéing, or pan frying.
- 24. Cutting out the seeds or tough centers, generally of vegetables and fruits.
- 25. Removing fat from a surface of a liquid.
- 27. Narrow cuts made in the surface of a food, sometimes in a diamond-shaped pattern, to decorate or help the food absorb flavor.
- 28. A method for cooking which involves submerging food into a hot oil or fat.
- 29. Cooking food on a rack set over boiling or simmering water. Commonly done with vegetables.
- 31. Cutting food into roughly 1/4″ pieces.
- 32. Simply cutting a food into smaller irregular shaped pieces.
- 35. A method of mixing a lighter ingredient (such as whipped egg whites), into a heavier ingredient mixture (such as a batter).
- 36. Cooking food over a high heat, typically in a skillet, until cooked through and browned.
- 39. Rubbing a food against a serrated surface to create tiny pieces of food.
- 41. A method of cooking that’s generally used for tougher cuts of meat, where the food is seared in a pan first, then slow cooked in a sauce.
- 43. A method for thickening sauces, involving equal parts of fat and flour, which are cooked over heat until the raw flour taste is gone and the desired color is reached.