Across
- 3. Utensil used to beat or aerate ingredients.
- 5. Gently cooked in simmering water (eggs).
- 6. Thin metal sheet used for wrapping or cooking food.
- 7. Cut into extremely small pieces.
- 10. Dried seeds, roots, or bark used to flavour food.
- 12. Cooked using hot vapour from boiling water.
- 14. Cooked slowly in liquid over low heat.
- 15. Lightly browned by dry heat (bread).
- 16. Cooked in hot oil or fat.
- 17. Device for weighing ingredients.
Down
- 1. Soak food in seasoned liquid to add flavour.
- 2. Bowl-shaped strainer used to drain water from food.
- 4. Beaten rapidly to incorporate air.
- 5. Flat metal container used for frying.
- 7. Edible shellfish with dark oblong shells, usually steamed.
- 8. Meat cut from the rib section of an animal.
- 9. With the skin removed.
- 11. Crushed into a smooth, soft texture (potato).
- 13. Cooked in water at 100°C.
- 14. Tool for separating fine particles from larger ones.