Global Foods

4. cooked in a very hot cast-iron skillet
5. an instrument composed of a blade fixed into a handle, used for cutting
11. heated by vaporized water
13. slow cooking process and deep browning
14. dry heat applied to the surface of food
18. the action of replacing someone or something with another person or thing
19. to moisten foods, especially meat, at intervals with a liquid
21. the process of breaking off small pieces from foods to check for doneness or to completely flake apart the food so that it can be combined with other ingredients
22. cutting food into bite-sized pieces
25. to lightly coat a food in a dry ingredient, such as flour, cornmeal, or breadcrumbs
26. a sauce, soup, dessert, or similar food containing cream or milk
27. heated in a shallow pan using high heat
28. cook in fat or oil,typically in a shallow pan

1. submerging food in liquid and heating at low temperatures
2. breaking of an emulsion or colloid into large parts of different composition
3. bringing liquids intended to be mixed to a similar temperature before combining them
6. the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat
7. a paste or thick liquid suspension usually made from cooked food ground finely
8. a portion of food cut into short, thin strips
9. food is submerged in hot fat
10. cook by exposure to direct intense heat
11. narrow piece or portion of something
12. put in very hot bubbling water
15. cutting food into uniform box shaped pieces
16. brown food quickly at high temperatures
17. a set of instructions for making food
18. to burn slightly so as to affect color, taste, etc.
20. when multiple ingredients are mixed together
23. ascertain the size, amount, or degree of something by using an instrument or device marked in standard units
24. no direct exposure to flames, typically in an oven