global foods

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Across
  1. 4. cook or be cooked by immersing in boiling water or stock.
  2. 6. the thick white or pale yellow fatty liquid which rises to the top when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
  3. 8. improve the hardness and elasticity of by reheating and then cooling it
  4. 10. a small, flat, thin piece of something, typically one that has broken away or been peeled off from a larger piece
  5. 13. cook (food) in hot fat or oil, typically in a shallow pan
  6. 16. convert or be converted into caramel through heating
  7. 18. burn the surface
  8. 20. the action of replacing someone or something with another thing
  9. 23. fried quickly in a little hot fat.
  10. 25. undergo fermentation
  11. 26. become or make black or dark, especially as a result of burning, decay, or bruising
  12. 27. to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs
  13. 29. an instrument composed of a blade fixed into a handle
Down
  1. 1. cut (food) into small cubes.
  2. 2. a portion of food cut into short, thin strips remove all coverings from something
  3. 3. burn or scorch the surface of (something) with a sudden, intense heat.
  4. 5. cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
  5. 7. fry (food) in an amount of fat or oil sufficient to cover it completely.
  6. 9. a thin, broad piece of food, such as bread, meat, or cake, cut from a larger portion
  7. 11. cook (an egg) without its shell in or over boiling water.
  8. 12. ascertain the size, amount, or degree of something by using an instrument
  9. 14. a set of instructions for preparing a particular dish, including a list of the ingredients required
  10. 15. pour juices or melted fat over (meat) during cooking in order to keep it moist
  11. 16. cut (something) into pieces with repeated sharp blows of a knife
  12. 17. a smooth, creamy substance made of liquidized or crushed fruit or vegetables
  13. 19. separate or cause to separate into curds or lumps
  14. 21. cook (meat or fish) by exposure to direct, intense radiant heat
  15. 22. cook (food) by heating it in steam from boiling water
  16. 24. mix (a substance) with another substance so that they combine together
  17. 28. cook (something) using a grill.