hannahbiccum

3. Mixture of flour and liquid which may or may not be combined with other ingredients
6. To chop food very fine with a chopper or sharp knife
11. Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
12. To cut away outside skin or covering
13. To cook food in a deep container in enough hot fat to completely cover food being prepared
14. Equipment for cooking food in an oven
15. To add trimmings to food, for flavour or appearance
17. To break a food into small pieces, usually with a fork
18. A covered or uncovered pan used for baking and serving main dishes and desserts
21. To cook in liquid just below boiling point

1. To cook over direct heat in small amounts of fat
2. To heat oven to stated temperature before placing food in it
4. Food seasonings, i.e. salt, pepper, herbs, spices
5. Dried vegetables such as beans, peas and lentils
7. Holding mixture together by adding certain foods
8. To free fat from connective tissue by means of heat
9. To cut food into thin, lengthwise strips
10. Used to cut and slice foods such as vegetables and cheese
16. Small cubes of bread, toasted or fried, served with soup
19. Sometimes called "fry pans", they are used for frying and browning foods
20. To cut food into very small cubes