Across
- 3. method of cooking which requires moist heat
- 9. a moist heating method of cooking by submerging food in some kind of liquid and heating temp.
- 10. to cook quickly in a minimal amount of fat over relatively high heat.
- 12. to blend, grind or mash food until it is a thick, smooth,lump-free consistency
- 15. fry, to fry quickly over high heat in a lightly oiled pan while stirring continuously
- 18. The process of cooking food in hot fat or oil in an open pan in order to brown the outside of the food and cook the inside to the desired level of doneness
- 20. the coating of a glossy, often sweet, sometimes savory substance applied to food typically by dipping, dripping, or with a brush
- 23. a moist-heat method of cooking that works by boiling water
- 25. to cook food in an oven. surrounded by dry heat.
- 26. to cook food in a liquid at a temperature slightly below the boiling point around 180-190 degrees.
- 27. a preparation or garnish food that has been cut into thin strips
- 29. A technique used to combine a light ingredient with a heavier one.
- 31. two or more ingredients are evenly dispersed in one another until they become one product
- 32. to cook slowly in fat and a small amount of liquid in a closed pot.
- 33. combining fat and water when cooking.
- 34. to moisten foods especially meats at intervals with a liquid especially during the cooking process to prevent drying and add flavor baste a roast every half hour
Down
- 1. to beat food with a whisk or mixer to incorporate air and produce volume
- 2. the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck in the bottom to release
- 4. scalding vegetables in boiling water or steam for a short time.
- 5. cooking by exposing food to direct radiant heat either on a grill, gas burner, or electric coil.
- 6. a process that involves a time when the meat finishes the first stage of cooking and begins to rest in order to allow juices to be redistributed throughout the meat while the meat reaches its highest temperature before beginning to cool.
- 7. add meats to some combination of salt, sugar, nitrite, and or nitrate for preservation or nutrients.
- 8. the process of quickly browning the surface of food by exposing it to extremely high heat.
- 11. a cooking method used to coat wet or moist foods with a dry ingredient prior to cooking.
- 13. A process of cooking food in boiling water for only a short amount of time to retain color, preserve nutrients, and firm foods like vegetables
- 14. a combination cooking method that uses small uniform pieces of meat that are totally immersed in liquid or slowly simmered. The food and the liquid are served together as one dish
- 16. to cook food with indirect dry heat which makes a browned exterior and a moist interior, used for large pieces of meat
- 17. an item or substance used as a decoration or embellishment accompanying a prepared fish or drink
- 19. a way of softening vegetables over moderate heat and generally in oil or fat until they become soft
- 21. to cut food into narrow strips with a knife or grater
- 22. removing the solids from a mixture to obtain a clear liquid
- 24. to soak foods in seasoned often acidic liquid before cooking.
- 28. dente, to cook pasta long enough until it is neither hard or soft but firm and slightly chewy
- 29. a cooking procedure in which oil is added to a hot pan to create a burst of flames.
- 30. to cut food into even small squares about 1/4 in diameter