Food Terms

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Across
  1. 1. cook with small amounts of liquid/water
  2. 3. to cube but into smaller pieces
  3. 4. in, slowly include second ingredient into first by folding two together
  4. 6. to cut food into large or thin slices
  5. 8. cooking in liquid with low heat in pan or pot
  6. 9. to cook meat, fish, poultry uncovered
  7. 10. mix multiple ingredients together
  8. 12. cut food into smaller pieces
  9. 13. to divide into pieces with a knife
  10. 14. to soak dry ingredients in hot water (tea leaves, herbs, spices)
  11. 15. move ingredients back and fourth vigorously until mixed or smooth
  12. 16. mix ingredients until they become one (blender)
  13. 19. combine two ingredients into one by stirring or beating
  14. 20. lightly cook food in small amount of oil while tossing pan
  15. 21. fry, cook food with a pan with a small amount of oil
  16. 22. to cook over hot vapor/steam
  17. 24. tear off coarse to fine particles of food with hand or grater
  18. 25. to cook in oven
  19. 26. incorporate air through vigorous mixing
  20. 27. to cook food in hot liquid (normally water)
  21. 29. roast slowly on tray over hot coal
  22. 30. to cut or tear into long narrow pieces
Down
  1. 1. mash solid vigorously until paste/liquid like
  2. 2. to cut or splinter into long, thin strips
  3. 3. coat food lightly usually in flour
  4. 4. to cook on hot pan with hot oil
  5. 5. pass through fine strainer till all clumps are gone
  6. 7. to brown/cook next to or on heat source (grill,pan,fire,toaster)
  7. 11. to not fully cook but to give colour
  8. 12. cut solid food into cubes
  9. 13. beat solid fat until smooth or creamy
  10. 14. to heat a liquid (normally milk) just below its boiling point until bubbles form around the edge
  11. 17. fat fry, cook food completely immersed in hot oil/fat
  12. 18. mixing all ingredients together with a utensil (circular motion)
  13. 19. cut food into tiny pieces but finer than chopped
  14. 20. just below boiling point to release or reduce liquid
  15. 23. to cook over low heat in small amounts of hot liquid in tightly covered pan
  16. 25. cook uncovered under direct heat
  17. 28. broil, cook with little or no fat on pan]