Across
- 2. Frying pans are generally made of metal and frequently Teflon coated. They provide a large flat heating surface and shallow sides, suitable for frying and sautéing food.
- 3. A spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It can be used like a small sieve or to retrieve individual products e.g. a boiled egg
- 4. To cut into cubes 1cm x 1cm.
- 6. A device, usually of stainless steel, for crushing garlic.
- 7. To mix ingredients together.
- 8. An electric cooking appliance that has a container and a number of different removable revolving blades, which allows food to be cut, sliced, shredded, blended, beaten or liquidised in the container.
- 11. To pour fat over food to prevent it from drying out.
- 12. a flat rectangular metal pan, often with a low rolled-up edge, used for baking.
- 13. To stir rapidly in a circular motion.
- 15. To place food into boiling water, then refresh in cold water to retain colour and to tenderise.
- 19. A small hand-held tool with a serrated ring at one end which is used to remove the core from apples. The corer is pushed into the stalk end of the apple until it comes out at the other end.
- 20. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
- 23. Placing meat, chicken or vegetables with flavouring ingredients and liquid in a deep dish with a tight fitting lid and cooking in the oven.
- 24. To evenly combine foods using a spoon.
- 25. Cooks by dry heat in an oven. Baking is the method used for cooking cakes and biscuits.
- 26. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
- 27. To combine butter (fat) and sugar until they are light and fluffy.
Down
- 1. A wire tray on which cake, pastries, cookies etc. can be put whilst they cool. It allows the air to reach the base of them as well as the top.
- 4. A fabric cloth used for washing dishes and wiping down surfaces (NOT THE FLOOR!)
- 5. A round or square tin for baking a cake.
- 6. Large, sharp, flat edged knife suitable for slicing and chopping
- 9. To cover foods with another ingredient or ingredients e.g. egg and breadcrumbs.
- 10. An oven proof dish used for cooking stews and casseroles in the oven. This a strong dish with a lid, commonly made of glazed ceramics or pyrex. It can be used in the oven or on the stovetop.
- 13. To combine ingredients so that they join each other
- 14. chopping board is a kitchen utensil used as a flat surface on which to cut foods. Chopping boards are often made of wood or plastic. Red boards are for meat products, green boards are for vegetable products, butter etc.
- 15. Using a liquid, usually water or stock to cook. To heat a liquid so that it has large bubbles that rapidly burst on the surface.
- 16. A fork is a tool consisting of a handle with several narrow prongs or tines (usually between two and four). It is usually metal and can be used for beating or lifting food during cooking, presenting food and eating.
- 17. electrical appliance with whirling blades for chopping, mixing, or liquefying foods.
- 18. A long, slow, moist method of cooking of cooking lean meats, poultry and fish.
- 21. roughly cut foods into small pieces
- 22. To cut into cubes 1cm x 1cm.
- 23. A colander is a type of sieve used for separating liquids and solids. It is usually made of a light metal or plastic. A colander is pierced with a pattern of small holes for liquid to drain away.
- 26. An implement for turning eggs or other appropriately sized foods when frying or baking. E.g. fish cakes