Baking & Cooking Terminology Crossword

To cook in an oven
To heat a food so that the liquid gets hot enough for bubbles to rise and break the surface
To cook under direct heat
To cook quickly in a little oil, butter, or margarine
To cook in liquid over low heat (low boil) so that bubbles just begin to break the surface
To cook food over steam without putting the food directly in water
To scrape food against the holes of a grater making thin pieces
To mix ingredients together using a fast, circular movement with a spoon, fork, whisk, or mixer
To mix ingredients together gently with a spoon, fork, or until well combined
To beat ingredients, such as shortening and sugar, until they are soft and creamy
To mix ingredients by gently turning one part over another with a spatula
To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands
To mix by using circular motion, going around and around until blended
To stir ingredients together with a spoon, fork, or electric mixer until well combined
To mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork
To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking
To soak food in a liquid to tenderize or add flavour to it
o turn oven on ahead of time so that it is at the desired temperature when needed (usually takes about five to ten minutes)
To add flavourings such as salt, pepper, herbs and spices to a food
To lightly coat food, usually with flour, cornmeal, or bread crumbs.
To cook food directly over intense heat on a rack
To flatten to a desired thickness by using a rolling pin
To moisten foods during cooking with pan drippings or a sauce in order to add flavour and prevent drying
To partially cook fruits, vegetables, or nuts in boiling water or steam
To cook food in liquid for a long time until tender, usually in a covered pot
To brown a food, usually meat, quickly on all sides using high heat to seal in juices
To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture