Culinary Terms and Measurements

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Across
  1. 2. When measuring brown sugar it must
  2. 3. Cooking food over direct heat on a grill or open flame
  3. 8. t or tsp is an abbreviation for
  4. 11. Cooking food using dry heat in an oven, often for breads, pastries, or desserts
  5. 13. pt is an abbreviation for
  6. 14. A thin, even, uniform matchstick knife cut is known as a
  7. 15. Cooking food quickly over very high heat while stirring constantly in a wok
  8. 18. Cooking food in a small amount of fat in a skillet or frying pan
  9. 21. Browning food in fat, then slowly cooking in a small amount of liquid
  10. 23. Cooking food in liquid at a temperature just below boiling (small bubbles), 180°F
Down
  1. 1. T or TBSP is an abbreviation for
  2. 4. Cooking food quickly in a small amount of fat over medium-high heat, usually in a pan
  3. 5. 1 pint is equal to how many ounces
  4. 6. 1 cup of butter is equal to how many sticks
  5. 7. Cooking food uncovered in an oven using dry heat, typically for meats or vegetables
  6. 9. Cooking food slowly completely submerged in a large amount of liquid, often tougher cuts of meat
  7. 10. qt is an abbreviation for
  8. 12. gal is the abbreviation for
  9. 16. 1 quart is equal to how many cups
  10. 17. 1 stick of butter has how many tablespoons
  11. 18. Cooking food gently in water or broth just below boiling 160-180°F
  12. 19. Equal parts of fat and flour used as a thickening agent in sauces
  13. 20. Cooking food by exposing it to steam above boiling water
  14. 21. Cooking food in water/liquid that has reached a full boil, 212°F
  15. 22. Eight ounces is equal to how many cups