hannahbiccum

2. Food seasonings, i.e. salt, pepper, herbs, spices
5. Holding mixture together by adding certain foods
6. To cook in liquid just below boiling point
7. A covered or uncovered pan used for baking and serving main dishes and desserts
9. To chop food very fine with a chopper or sharp knife
10. To cut food into thin, lengthwise strips
12. Used to cut and slice foods such as vegetables and cheese
14. Mixture of flour and liquid which may or may not be combined with other ingredients
16. Equipment for cooking food in an oven
17. To add trimmings to food, for flavour or appearance
19. To heat oven to stated temperature before placing food in it
20. To cut food into very small cubes

1. To break a food into small pieces, usually with a fork
2. Small cubes of bread, toasted or fried, served with soup
3. Chemical substance used in cooking or serving food to bring out flavour (M.S.G.)
4. Sometimes called "fry pans", they are used for frying and browning foods
8. To cut away outside skin or covering
11. To cook food in a deep container in enough hot fat to completely cover food being prepared
13. To free fat from connective tissue by means of heat
15. Dried vegetables such as beans, peas and lentils
18. To cook over direct heat in small amounts of fat