cooking terms crossword

cook by dry heat without direct exposure to a flame, typically in an oven
pour fat or juices over meat during cooking in order to keep it moist
mix a substance with another substance so that they combine together
cut into pieces with repeated sharp blows of an axe or knife
join or merge to form a single unit or substance
the thick white or pale-yellow fatty liquid which rises to the top of when milk is left to stand, and which can be eaten as an accompaniment to desserts or used as a cooking ingredient
cut into small cubes
become or cause to become incorporated into a liquid so as to form a solution
bend over on itself so that one part of it covers another
turn over or cause to turn over with a sudden quick movement
turn or be turned into ice or another solid as a result of extreme cold
decorate or embellish
overlay or cover with a smooth, shiny coating or finish
cook using a grill
a mixture of oil, wine, spices, or similar ingredients, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it
reduce to a pulpy mass by crushing it
make or become liquefied by heating
remove the outer covering or skin
tear or cut into shreds
beat with a whip or similar instrument
use of fingertips to rub margarine into flour
take or move something somewhere suddenly and quickly
cut into short, thin strips
scrape off the outer coloured part of the peel off for use as flavouring