food terms

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Across
  1. 4. To lightly brown or cook food in a small amount of hot fat over moderate heat
  2. 7. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking to keep food moist and add flavor.
  3. 8. To cut food into small, equal size squares about 1/4 to 1/8 inch in size.
  4. 10. To mix using a spoon or wire whisk with a circular motion
  5. 11. To cook food by completely immersing in hot fat
  6. 13. To cook food in hot liquid, 212 degrees Farenheight, having bubbles that rise to and break on the surface of the liquid
  7. 14. To remove the outer layer or skin by stripping or pulling off with your finger or a knife.
  8. 16. To cause a solid food to turn into a liquid
  9. 19. To cook food in a pan using vapor produced by a boiling liquid
  10. 20. To cook in an oven with dry, hot air
  11. 21. To cook food in liquid that is just below the boiling point
  12. 24. To cut food into small, equal size squares about 1/2 inch in size.
  13. 26. To cook bite sized pieces of food quickly over high heat in a small amount of fat while stirring constantly
  14. 27. To turn on an appliance or oven to a desired temperature about 5-10 minutes before the food is to be placed in it.
Down
  1. 1. To blend or mix two or more ingredients
  2. 2. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
  3. 3. To stir or mix ingredients until they are thoroughly combined and smooth.
  4. 5. To lightly mix ingredients by tumbling them with tongs or a large fork or spoon
  5. 6. To cook food in a microwave oven using little or no liquid
  6. 9. To broil over hot coals or on a griddle
  7. 12. To rub fat on the surface of a food or a cooking utensil
  8. 13. To cook uncovered under a direct heat source
  9. 15. To combine two or more ingredients into one mass by stirring or beating them
  10. 17. To leave an opening in the covering of a food through which steam can escape
  11. 18. To roast slowly on a rack or spit over hot coals and baste with a spicy sauce
  12. 20. To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a covered pan
  13. 22. To cut food into very fine, uneven pieces
  14. 23. To cook meat, fish, or poultry uncovered in an oven with dry, hot air
  15. 24. To cut food into small, uneven pieces
  16. 25. To cook food in a small amount of hot fat