Across
- 2. Cook food in hot fat or oil. Food may be deep-fried, shallow-fried or stir-fried
- 4. Cook food over boiling water on a rack or in a special basket in a covered pan. Retains the shape and minimizes nutrients loss
- 5. Toss food lightly, in fat or oil in a fry pan over direct heat. The process assists in flavour development
- 7. Mixture of melted butter or margarine and flour that is blended then cooked. It is used to thicken a sauce
- 8. Cut food into small, even-sized cubes
- 9. Combine ingredients so that they are evenly incorporated
- 11. Plunge food such as pieces of vegetable into boiling water for 30seconds. Drain and refresh in iced water
- 12. Make food into a smooth paste by passing through a sieve or by blending
- 18. Mix ingredients by lifting and folding lightly several times
- 21. Soak food such as meat or poultry in a seasoned liquid to improve the flavour and sometimes to tinderies
- 22. Pass dry ingredients through a fine mesh sieve to mix, aerate and remove lumps
- 23. Incorporate air into ingredients such as cream, egg whites and sauces
- 25. Bring liquid to just below boiling point so that small bubbles appear on the surface of the liquid
- 27. Heat a liquid to 100°C or to boiling point
- 28. Brush a thin liquid such as milk or egg over food before baking to create a shiny, golden-brown surface
- 30. Mix a dry ingredient with a moist ingredient until it forms a smooth paste
- 31. Cut food into think strands using a knife, a grater or shredding disc on food processor
Down
- 1. Beat sugar and butter together until they resemble lightly whipped cream. The mixture will become lighter in colour
- 3. Add edible decoration to a dish to enhance the appearance
- 4. Brown food quickly over high heat to seal in juices
- 6. Cut food into thin matchstick-size pieces
- 10. Cut food roughly into small pieces
- 13. Mix butter or margarine through dry ingredients with the fingertips until the mixture looks like breadcrumbs
- 14. Reduce a piece of food into thin shreds by rubbing against the serrated metal surface of a grater
- 15. Cook food gently in a simmering liquid
- 16. Simmer food covered in liquid for a long time. Used in dishes with tough cuts of meat and vegetables
- 17. Cook food using dry heat in an oven
- 19. Use a wooden spoon to mix ingredients lightly
- 20. Cook small pieces of tender food by dry radiant heat, for example the griller on a stove or a barbecue
- 22. Cut food into thin pieces
- 24. Mix and shape a flour dough by hand. In bread making this process strengthens the gluten
- 26. Gently combine a light, airy mixture into a heavier mixture, for example beaten egg white into custard sauce. A metal spoon or spatula is used in short strokes to prevent loss of air or volume
- 29. Mix ingredients vigorously to incorporate air or combine ingredients
- 30. Stir ingredients to combine together