foods and finance

1. an object like a spoon which is used for picking up a quantity of a food such as ice cream or an ingredient such as flour
6. leaving a food for a extended period of time
7. a simple technique used to melt fat from diced meat (usually pork or bacon).
8. a way of preparing meat, fish, or poultry for cooking by cutting it almost in two
10. to make the dough lighter by adding gas
13. to heat or cook food quickly using a microwave oven
16. allows higher cooking temperatures than water,also doesnt mix with water
17. something you do to dough to develop the glutens
18. a culinary technique that involves cooking something in liquid
19. adding ingredients at different times
20. using a specialty knife to separate flesh from bones be it meat, poultry or fish

2. to slowly cook a food until it turns sweet, nutty, and brown.
3. to boil food, usually vegetables, briefly and lightly.
4. the outermost skin layer of citrus fruits such as oranges, lemons, and limes
5. the technique of tying your chicken snugly with kitchen twine so that the wings and legs stay close to the body
9. when you cook soemthing in the oven at a tempature of atleast 300*F
11. A French term meaning a “very thin”, boneless slice of meat such as: veal, pork, turkey, or salmon
12. a small quantity of an ingredient scattered
14. to make (meat) softer before cooking it so that it is easier to cut and eat.
15. to remove a coating, layer, or incrustation