Across
- 3. or pare To remove or strip of the skin or rind of some fruits and vegetables.
- 4. to mix ingredients with an over and over motion. (eggs)
- 6. small uniform dices 1/8 X 1/8 X 1/8
- 9. to beat rapidly until the mixture is fluffy. (Meringue on pies)
- 11. to refrigerate a food until it is completely cold
- 12. To combine solid fat with four using a pastry blender, two forks, or the fingers. (pie crust)
- 13. A vegetable based seasoning made of 2 parts chopped onion, one part chopped carrot, and onepart chopped celery. Used for making sauces, stocks, soups, braises, stews, and roasts.
- 14. cooking whole foods like an egg in a simmering liquid just below boiling.
- 15. to place a coating over a food, such as bread crumbs. (coating chicken in four batter)
- 18. to blend ingredients until soft and smooth, such as butter with sugar. (cookies)
- 20. cooking foods in a small amount of fat on high heat for short time and stirring constantly.
- 22. to put through a strainer to separate or break up lumps.
- 25. to add salt, pepper, herbs, and other seasonings to a food
- 27. Sticks measuring 1/4 x 1/4 x 2
- 30. to soak food in a sauce before cooking to make it more tender or more flavorful. (skirt steak)
- 31. Bring oven to certain temperature before you use it
- 32. a preparation of shredded or finely cut leaf vegetables, used as a garnish for soup.
- 33. to rub a surface with fat, such as shortening, oil, or butter
- 34. using oven to cook foods with DRY heat
- 36. To cut into small cubes
Down
- 1. brushing or pouring a liquid over food as it cooks to keep from drying out. (Turkey)
- 2. French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.
- 4. cooking small amount of food until surface of food turns a different color.
- 5. temperature at which bubbles appear at bottom of sauce pan and rise to the top. (water)
- 7. cooking in a small amount of hot fat. (onion)
- 8. gently cooking food in a liquid that is just under the boiling point. (spaghetti sauce)
- 10. to stir ingredients until they are thoroughly combined. (juice)
- 11. to cut into small pieces. (onions)
- 15. cooking under direct heat. Highest temperature in the oven.
- 16. cooking foods like French fries in a large amount of fat
- 17. to reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
- 19. heating a solid fat like butter until it becomes a liquid
- 20. cooking small pieces of food covered in a simmering liquid for a long time.
- 21. add a lighter ingredient into a heavier ingredient very gently.
- 23. cooking tender cuts of meat or vegetables uncovered with DRY heat in the oven.
- 24. To cut into long thin strip usually 1/8 X 1/8 x 2 inches.
- 26. to cook over boiling water. (veggies)
- 28. the weight of an empty container
- 29. to cut into very small pieces. (garlic)
- 35. to press and fold dough with the hands until it is smooth.