Across
- 3. to mix a substance(s) in a circular pattern using a spoon, spatula, or other such utensil
- 4. to cook uncovered on a hot metal surface (as a frying pan) with little or no fat
- 7. to cook food by direct exposure to dry heat
- 9. cooking food in liquid (or the liquid itself) at a temperature slightly below the boiling point
- 11. the process of partially cooking the surface of meat to develop its flavour through various browning reactions and give it a more attractive colour
- 15. cut food into exact, uniform cuts, usually 1/4" squares using a sharp kitchen knife
- 16. to fry. cook. or brown in a pan using a small amount of fat, butter, or oil
- 17. to carefully combine two mixtures of different thickness and weight into one (relatively) smooth mixture
- 18. submerging food in extremely hot oil-fat until it reaches a safe minimum internal temperature
- 20. the cooking of food by immersion in water that has been heated to or near its boiling point
- 21. to roast or broil food (like meat) on a rack or revolving spit over or before a source of heat
- 23. rubbing food against a grater to cut into very small pieces
- 26. mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow
- 27. to heat a liquid until just below the boiling point
- 28. mash or liquify food into a smooth, think paste
- 29. act of mixing or stirring ingredients rapidly until they are blended
- 31. the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel
- 32. to cut food into fine or coarse cut pieces, in large chunks
- 33. to heat food with a whisk or mix to incorporate air and produce volume
- 35. to cut food into very small pieces, usually 1/8", 1/6" or smaller
Down
- 1. to separate, remove or break up any lumps by using a sifter or a sieve
- 2. the combining of ingredients to distribute evenly to one another to become one product
- 5. combing two or more ingredients together to become smooth and uniform
- 6. process of breaking solid food items into smaller particles
- 8. cutting food into thin slices or pieces using a sharp knife, processor, or grater
- 9. the soaking of an organic solid, such as leaves, in a liquid
- 10. to lightly cot a food in a dry ingredient
- 12. to make food crisp, hot, and brown by heat
- 13. the cooking of food in hot fats or oils in a pan or on a griddle over heat, or a deep fryer
- 14. a method of cooking that requires moist heat
- 16. to cut or slice a food into long, thin strips
- 19. to cut across food to make a narrow piece
- 22. a method of preparing food that uses dry heat, typically in an oven
- 24. to mix together so as to make or to seem one thing
- 25. cut (food) into small (1/2") cubes
- 27. a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and lowly simmered
- 29. cooking by exposing food to direct radiant heat
- 30. cooking food in an uncovered pan in a moderate amount of fat
- 32. to slice/divide into pieces with a knife or other sharp implement
- 34. to cook food gently in liquid just below the boiling point