Across
- 2. A long, slow, moist method of cooking of cooking lean meats, poultry and fish.
- 4. frying is done in a wide, shallow pan using a small amount of fat or oil.
- 6. frying is usually done by spraying or brushing a pan with a small amount of fat or oil to prevent a food from sticking.
- 7. To make a liquid thick by adding a thickening agent such as flour, corn flour, eggs.
- 10. To cook food in liquid just below boiling point so that the liquid is lightly bubbling with small bubbles breaking on the surface.
- 15. Quickly frying food in a small amount of fat, to lightly brown.
- 16. To place food into boiling water, then refresh in cold water to retain colour and to tenderise.
- 17. A slow, gentle, moist method of cooking in which foods are cooked in a liquid that is reduced and thickened and served with the cooked item. This cooking method can have a tenderising effect on tougher cuts of meat and poultry.
- 18. To process food into a smooth mixture.
- 21. A quick dry heat method of cooking where heat is directed at the food from above at a close proximity.
- 24. To mix ingredients together.
- 26. To evenly combine foods using a spoon.
- 27. To combine whipped mixtures and other ingredients with a metal spoon or spatula whilst maintaining the air already incorporated.
- 29. frying
- 33. To divide foods e.g. such as a egg yolk from its white.
- 34. Parboiling is the partial boiling of food as the first step in the cooking process.
- 35. To combine ingredients so they are evenly combined.
- 37. A moist method of cooking that utilises the steam produced over boiling water. It is an effective method of cooking vegetables, puddings and fish.
- 39. To place food in a seasoned liquid to absorb flavours and to tenderise.
- 41. To finely cut strips/batons 3mm x 3mm x 40 mm matchsticks.
- 42. To cut into cubes 1cm x 1cm.
- 43. To stir rapidly in a circular motion.
- 44. Cooks by dry heat in an oven. Baking is the method used for cooking cakes and biscuits.
- 45. Poaching is the process of gently simmering food in liquid, generally milk, stock or water.
- 47. frying uses a deep saucepan or deep fryer that can hold a large volume of fat or oil.
Down
- 1. Definition
- 3. Terms
- 5. Resting dough in a warm place, allowing it to rise and double in size.
- 8. Placing meat, chicken or vegetables with flavouring ingredients and liquid in a deep dish with a tight fitting lid and cooking in the oven.
- 9. Roasting is a cooking method that uses dry heat to cook foods in an oven. To minimise the loss of juices, food should be sealed in a hot pan before putting it in the oven.
- 11. en place A term for organisation and early preparation of foods and equipment. (literally translating to ‘put in place’)
- 12. To shape a flour or dough mixture by hand.
- 13. frying A method of cooking foods in fat or oil at a high temperature.
- 14. A method of cooking foods using electromagnetic waves.
- 15. To cut food finely with a sharp knife or a coarse grater.
- 16. To combine ingredients so that they join each other.
- 19. To brush the surface of sweet or savoury dishes to give a glossy surface or to assist in browning.
- 20. Using a liquid, usually water or stock to cook. To heat a liquid so that it has large bubbles that rapidly burst on the surface.
- 22. To spread icing on a cake, biscuit or similar.
- 23. To cover foods with another ingredient or ingredients e.g. egg and breadcrumbs.
- 25. To pour fat over food to prevent it from drying out.
- 28. in To incorporate fat into flour using the fingertips until the mixture resembles fine bread crumbs or comes together as a dough.
- 30. To combine flour and butter over a low heat to burst starch grains. To denature the starch.
- 31. To combine butter (fat) and sugar until they are light and fluffy.
- 32. To place dry ingredients into a sieve to aerate, remove lumps and foreign bodies.
- 33. To cut food into thin slices.
- 35. and mix A method of combining fat and dry ingredients by melting the fat. Frequently used in cake, biscuit and slice recipes.
- 36. A small item of food placed onto or beside plated food to improve overall presentation.
- 37. frying is cooking foods in a minimal amount of fat or oil at a high heat stirring constantly and quickly.
- 38. frying
- 40. frying
- 46. To roughly cut foods into small pieces.