Food Glossary

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Across
  1. 2. Stirring two or more ingredients until mixed together
  2. 3. Carefully combine two mixtures of different thickness and weight into one (relatively smooth mixture)
  3. 5. The process of cooking food quickly on a high heat setting
  4. 7. cutting into fine line pieces
  5. 8. Food being rubbed into small shape /shredded pieces
  6. 9. Cutting food into thin pieces/slices
  7. 10. cutting up food in bite-sized cut pieces
  8. 13. Indirect, diffused heat to cook
  9. 14. Mixing a substance(s) in a circular pattern
  10. 16. Cooking over high heat in a small amount of shortening
  11. 17. Cooking at a temperature slightly below the boiling point
  12. 20. Dividing ingredients /food into pieces by using a knife
  13. 22. Cooking in hot, bubbling water that is relatively high temperature. 212 Degrees
  14. 24. Process that places food above boiling water
  15. 26. To mix thoroughly with air with a spoon and vigorously in motion
  16. 27. Using a grinder to break up a food
  17. 28. Uses small, uniform pieces of ingredients (mainly meat) that are immersed completely in liquid and slowly simmered
  18. 30. In an uncooked frying pan over direct heat using little or no fat
  19. 31. Mixing the ingredients together on a moderate-high spread until well blended, fluffy and pale yellow
Down
  1. 1. Food being cut into long, thin pieces
  2. 4. Coating a food lightly
  3. 5. To thoroughly combine two or more ingredients together till combined
  4. 6. Submerging food in some kind of liquid and heating at a low temperature
  5. 7. "Dry" cooking food totally covered in hot cooking fat or oil
  6. 9. To heat a liquid below the boiling point
  7. 11. Break up any lumps in the flour and aerates it at the same time by pushing or tapping it through a gadget
  8. 12. Process of cooking food in hot fat or oil in open
  9. 15. Bread that has been browned by radiant heat
  10. 18. They are cut into very small pieces
  11. 19. Cook food in an oven that is surrounded with dry heat
  12. 20. Cut into small square pieces. 1/2 inch
  13. 21. Cook food quickly in a minimal amount of fat over relatively high heat
  14. 23. Exposing food to a direct radiant heat
  15. 24. Cutting across the grain into thin uniform pieces
  16. 25. Combining ingredients that are evenly dispersed in one another until they become one
  17. 29. Beat the ingredients quickly, incorporating air as it smoothes out the texture
  18. 30. To blend, grind or mash food until it is a thick, smooth, lump-free consistency