Across
- 2. Method A knife skill where the non-dominant hand is formed into a claw shape and used to guide the knife. Also is a way to avoid cutting oneself.
- 3. A classical knife cut used to cut leafy vegetables for garnish or recipes.
- 5. Cooking in an enclosed environment with hot air being the main source of heat. It is done on a rack inside a pan.
- 6. Cooking small amounts of food quickly with a small amount of oil in a shallow pan over high amounts of heat.
- 10. The process of cooking sugars to high temperatures. Used to create a pleasing aroma, flavor, and color in foods.
- 11. A substitute for grilling, it is used to cook tender foods quickly on a flat surface. Often used for breakfast foods.
- 12. A classical knife cut that is used to make one-sixteenth by one-sixteenth inch cubes of the food that is being used.
- 14. Method A knife skill where one puts their hand in a tunnel shape around the top of a round food and cuts to give themselves a flat surface to work with.
- 15. Cooking a food in hot oil quickly. The oil covers about one-half to two-thirds of the food.
Down
- 1. A rough cut that is used to finely chop foods so they may be evenly dispersed or so that little of it is actually used. (E.G. Garlic)
- 3. Anything that can find its way into a food and is not supposed to be there originally.
- 4. A moist cooking technique over moderately high heat where small bubbles form in the cooking liquid and rise slowly to the surface. Used to reduce liquids.
- 7. A classical knife cut that is used to make matchstick-shaped pieces of the food to work with.
- 8. A moist cooking technique used over medium-low heat where small bubbles form but do not rise to the surface. Usually utilizes a flavorful liquid, such as wine.
- 9. A highly infectious food-borne illness that is found on poultry products.
- 12. Cooking in an enclosed environment with hot air being the main source of heat.
- 13. Coli A highly infectious food-borne illness that is commonly spread by eating undercooked beef.