foods

2. To heat sugar until it melts and turns brown, creating a rich, sweet flavor.
4. To cook food gently in liquid at a low temperature.
5. To simmer a liquid to evaporate some of the water, intensifying its flavor and thickening it.
6. To partially cook food by boiling it briefly before finishing it by another method.
8. To brown the surface of food quickly over high heat to seal in juices.
11. To cut food into thin, matchstick-like strips.
13. To gently combine ingredients by repeatedly lifting them from underneath and turning them over.
16. To soak food in a seasoned liquid to add flavor or tenderize it.
17. To finely chop food into very small pieces.
19. To work dough with the hands to develop gluten and create a uniform texture.
21. To briefly boil food, then immerse it in ice water to halt the cooking process.
22. To coat food in flour or breadcrumbs before cooking.

1. To soak food in a hot liquid to extract flavor.
3. To cook food directly under high heat, usually in an oven.
7. To cook food briefly in boiling water, then immediately cool it in ice water.
8. To cook food gently in liquid just below boiling point.
9. To coat food with a thin, glossy layer of liquid to add flavor and shine.
10. To finely chop food into tiny pieces.
12. To cook food quickly in a small amount of oil or fat over high heat.
14. To add liquid to a pan to loosen browned bits of food stuck to the bottom.
15. To cook food slowly in a covered pot with a small amount of liquid.
18. The outer colored part of citrus fruit peel, often used to add flavor to dishes.
20. To briefly cook food in boiling water, then shock it in ice water to stop the cooking process. Whip: To beat ingredients vigorously to incorporate air and increase volume, creating a light, fluffy texture
23. To combine two liquids that do not normally mix, such as oil and vinegar, into a smooth mixture.