Cooking Terms Crossword

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
pour juices or melted fat over (meat) during cooking in order to keep it moist.
mix (a substance) with another substance so that they combine together.
cut (something) 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 when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
cut (food or other matter) into small cubes.
(with reference to a solid) become or cause to become incorporated into a liquid so as to form a solution.
bend (something flexible and relatively flat) over on itself so that one part of it covers another.
turn over or cause to turn over with a sudden sharp movement.
(with reference to a liquid) turn or be turned into ice or another solid as a result of extreme cold.
decorate or embellish (something, especially food).
overlay or cover (food, fabric, etc.) with a smooth, shiny coating or finish.
cook (something) using a grill.
a sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it.
reduce (a food or other substance) to a uniform mass by crushing it.
make or become liquefied by heat.
remove the outer covering or skin from (a fruit, vegetable, or shrimp).
technique where flour is rubbed into a fat to make dishes such as shortcrust pastry, crumbles and scones.
tear or cut into shreds.
beat (cream, eggs, or other food) into a froth
a utensil for whipping eggs or cream.
a portion of food cut into short, thin strips.
cook (an egg) without its shell in or over boiling water.
the outer colored part of the peel of citrus fruit, used as flavouring.