Across
- 2. To soak dry ingredients in liquid until infused into the liquid.
- 4. A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
- 8. A method for cutting food into bite-sized pieces.
- 11. Cooking food in an uncovered frying pan over direct heat using little to no fat.
- 12. A method of cutting food into small – ½ inch – cubes.
- 15. The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
- 16. Cooking food by exposure to direct, intense radiant heat.
- 18. Cutting food into very thin and long strips.
- 20. Cooking food with prolonged exposure to heat in an oven or fire.
- 21. Cooking food by submerging it into hot fat.
- 23. A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
- 25. Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
- 27. The process of reducing foods into small fragments by rubbing against an abrasive surface.
- 29. Cutting food into thin, relatively broad slices.
- 30. A method of food processing where big chunks of food are reduced into fine pieces.
- 31. Coating an item of food in flour or breadcrumbs before cooking it.
- 33. The process of dividing pieces of food with a knife or other sharp tool.
- 34. Cooking food by dry heat, typically in an oven.
- 35. Mixing or stirring ingredients rapidly until they are mixed.
- 36. Blending of ingredients with a softened form of a solid fat.
Down
- 1. Keeping a liquid just below its boiling point while being heated.
- 3. The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
- 5. Cook or brown food by exposure to a grill or other source of radiant heat.
- 6. beat food with a whisk or mixer to incorporate air and produce volume.
- 7. Combining two or more ingredients.
- 9. Cooking food in a pan with a small amount of fat.
- 10. To heat a liquid just below the boiling point.
- 13. Cooking food by immersing it in high-temperature liquid.
- 14. To separate and retain the coarse parts.
- 17. Cooking food in hot fat or oil, typically in a shallow pan.
- 18. Cooking food slowly or simmering food in a liquid in a closed dish or pan.
- 19. Food that is fried quickly in little to no fat.
- 22. Cooking food by simmering in a small amount of liquid.
- 23. Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
- 24. Cutting food into narrow strips with a knife or a grater.
- 26. Moving a spoon or other implement around in order to mix ingredients thoroughly.
- 28. The process of dividing food into extremely fine evenly sized units.
- 32. A method for cutting foods into small uniform shapes.
- 35. Mixing two or more ingredients together until inseparable.
- 37. Combining ingredients in a manner that allows even distribution among all the ingredients.