Across
- 2. an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
- 4. reach or cause to reach the temperature at which it bubbles and turns to vapor.
- 5. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
- 10. To brush is to apply something such as a marinade or melted butter to a food.
- 11. to add air into a mixture, whipping it with either a fork or with an electric mixer so that air is carried into the mixture from the top to bottom over and over again.
- 12. a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.
- 15. the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
- 16. a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.
- 17. Kneading means to work the dough, usually by hand, for the purpose of developing the glutens in the flour, which is what gives baked goods their structure and texture.
- 25. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water
- 26. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.
- 27. describes pasta or rice that is cooked to be firm to the bite.
- 28. Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces.
- 29. To dust or spread a light coating of fine ground flour over a surface, a utensil, a pan, or a food in order to prevent items from sticking together or to create a browned surface on foods during a cooking process.
- 30. means to pull or strip off the natural external covering or protection of something
Down
- 1. a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.
- 3. Steaming is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it.
- 4. mix (a substance) with another substance so that they combine together.
- 5. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
- 6. Dice means to cut foods into small 1/4" squares using a sharp kitchen knife.
- 7. in the culinary sense means to heat a liquid until just below the boiling point, 180 degrees, or to blanch fruits and vegetables like tomatoes, for instance, to facilitate the removal of the skin.
- 8. To mix the ingredients of a recipe, such as salads or pasta, by using a light lifting and fluffing gesture.
- 9. the process of transforming solid, firm food items into small pieces by rubbing the item against a grater.
- 11. Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
- 13. the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- 14. a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.
- 18. Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
- 19. This is a general method for cutting food into bite-sized pieces (about 1/4-inch in size, or the thickness of a pencil).
- 20. The term means to work the two elements with two knives or a pastry blender until well mixed.
- 21. Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.
- 22. cook (meat or fish) by exposure to direct, intense radiant heat.
- 23. the technique of mixing together ingredients of before or during cooking.
- 24. tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.