Food Preparation Terminology

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Across
  1. 2. a French word used to describe a method for cooking foods in a shallow pan using high heat.
  2. 4. to gently cook food in a liquid, heating to just below the boiling point
  3. 5. the preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.
  4. 7. to cook with dry heat, as in an oven or near hot coals.
  5. 8. a method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat
  6. 10. refers to food that has been cut into uniform box shaped pieces with all sides equal
  7. 12. a mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe
  8. 13. the act of mixing or stirring ingredients rapidly until they are blended.
  9. 14. the process of pulling foods through dry ingredients to coat them before cooking
  10. 15. time recipe sets aside for something to cool, rise etc
  11. 19. the process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon
  12. 20. to cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked
  13. 21. to make shallow cuts in the surface of meat, fish, bread or cakes
  14. 22. to beat into a creamy consistency.
  15. 23. to add (an ingredient or element) to another
  16. 24. to remove undesirable particles from a liquid, to separate liquid from other solids or to separate various contents from other contents such as removing smaller particles from larger particles
  17. 27. the process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.
  18. 29. to mix a substance(s) in a circular pattern using a spoon, spatula or other such utensil.
  19. 30. the process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.
  20. 31. the process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe.
  21. 32. a method of mixing pliable dough by stretching, folding and pushing in order to form gluten in the flour.
  22. 34. the process of cutting foods into fine or coarse cut pieces
Down
  1. 1. a cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.
  2. 3. the process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy
  3. 4. fry very quickly over high heat
  4. 6. to cook meat or fish in an uncovered frying pan at a high temperature with the use of little or no grease, pouring off fat as it builds up.
  5. 8. to remove the outer skin or rind of a fruit, egg, etc.
  6. 9. a method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered
  7. 10. the blending of two or more food ingredients to create a mixture
  8. 11. to blend, grind or mash food until it is a thick, smooth, lump-free consistency.
  9. 14. to fry by immersing in a deep utensil of fat or oil.
  10. 16. the process of transforming solid, firm food items into small pieces by rubbing the item against a grating instrument
  11. 17. to cut, generally across grain, into thin pieces that are consistent in thickness
  12. 18. to cook (food) with dry heat, especially in an oven.
  13. 22. applying a liquid or a powder onto the surface of a product of any possible shape to convey new properties
  14. 23. to cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.
  15. 25. to peel or trim off the outer skin of a fruit or vegetable.
  16. 26. to cook (food) by simmering or boiling slowly.
  17. 27. a method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it
  18. 28. refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.
  19. 33. a soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.