Nutrition

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Across
  1. 1. to cook by steam heat only
  2. 2. to moisten meat of other foods with liquid while cooking to add flavor and to prevent drying of the surface
  3. 4. to cook with the dry heat of the oven
  4. 5. to turn food's surface brown through applied heat through boiling, frying, or baking
  5. 7. to cook over an open flame or charcoal
  6. 8. to cook in a Wok, foods are cut into small pieces and cooked quickly
  7. 10. to combine two or more ingredients
  8. 11. in to incorporate a solid fat into dry ingredients
  9. 12. to cover food with another ingredient such as flour or bread crumbs
  10. 14. to cut into matchstick sized pieces
  11. 15. to force a dry ingredient through a fine sieve
  12. 19. to coat food with a dry ingredient such as flour
  13. 21. to make very straight cuts in the surface of food usually parallel lines
  14. 23. to bring to refrigerator temp.
  15. 25. to mix two or more ingredients until thoroughly combined
  16. 26. to cook under and open flame
  17. 28. to dip into boiling water for a short time
  18. 30. to simmer and evaporate moisture
  19. 32. to let stand in a specific mixture for a specified amount of time for flavor and/or tenderizing
  20. 33. to heat a liquid just to the simmering point
  21. 37. to cut food into very small pieces
  22. 39. to cook in a small amount of fat on high heat
  23. 40. cooking with water, but never allowed to boil, covered
  24. 41. to pull off the rind or outer covering of an orange, banana, pomegranate, etc.
  25. 42. to force a food through a fine strainer to make a pulp
Down
  1. 1. to cook on a low heat where liquid just bubbles below the surface
  2. 3. to cook in high temperature water
  3. 6. to beat rapidly to incorporate air to increase
  4. 9. to decorate the edge of a food such as a pastry
  5. 10. to shape a food
  6. 12. to place small pieces of an ingredient over surface
  7. 13. to manipulate dough with the hands
  8. 16. to combine two ingredients or mixtures by gently cutting down through a mixture around the bottom back up to surface and across the top in a down motion that does not leave the mixture until it is well blended
  9. 17. to cook with the dry heat of the oven, not a term used for meats
  10. 18. to rub a surface with fat or oil
  11. 20. to brown a meat surface quickly using high heat
  12. 22. to cut food into small squares-usually about 1/2 in. cubes
  13. 24. to let heated food stand at room temps. until it reaches room temperature
  14. 25. to cook meat or poultry slowly in a covered utensil with some liquid
  15. 26. to make a mixture smooth or to incorporate air into a mixture using a circular motion
  16. 27. to add another touch of food for decorating with color, texture, or contrast
  17. 29. to remove the central portion of seed from fruits or vegetables
  18. 31. to work one or more foods until soft and smooth with a spoon rubbing against the side of the bowl
  19. 32. to convert a solid to a liquid with heat
  20. 34. to cut into small cubes-smaller than those for instructions "to cube"
  21. 35. to separate a liquid from a food
  22. 36. to coat with a thin syrup
  23. 38. to cut food into small uniform pieces
  24. 40. to cut off the thinnest possible layer of peel