Cooking Methods Crossword

use water, liquid or steam to transfer heat to food.
involves the circulation of hot air or direct contact to fat to transfer heat. Most often, this promotes the caramelization of surface sugars in foods.
involves both dry- and moist-heat cooking.
Plunged into boiling water for a brief time to preserve color, texture, and nutritional value or to remove skin from fruits and vegetables
Let food stand in a savory, usually acidic, liquid for several hours to tenderize and add flavor
Let cold margarine or butter stand at room temperature until soft
Make mixture smooth with a rapid vigorous over-and-over motion using a spoon, hand beater, wire whisk or electric mixer
The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform
Distribute solid fat in dry ingredients by cutting with a pastry blender with a rolling motion or cutting with two knives until particles are desired size
Cut vertically through mixture with a rubber scraper; next slide scraper across the bottom of the bowl, turning mixture over. Continue down-across-up-over motion while rotating the bowl ¼ turn with each series of strokes
Combine in any way that distributes all ingredients evenly
Combine ingredients with a circular or figure-eight motion until of uniform consistency
Mix the ingredients by using a light lift and drop method
To cook using the direct, dry heat of an oven usually used to describe the cooking of cakes, desserts, casseroles, and bread
Spoon or brush liquid over food during cooking to keep it moist and to add flavor
Heat until bubbles rise continuously and break on the surface of the liquid
To Cook by exposing food to direct radiant heat from above
Cook until surface of food changes color, usually in a small amount of fat over medium heat
Cook in hot liquid just below the boiling point
Cook meat uncovered on rack in shallow pan in oven without adding liquid
Cook rapidly in small amount of fat, stirring occasionally
Cook in liquid just below the boiling point (bubbles form slowly and collapse below the surface)
Means “to the tooth” Pasta should be tender but firm to the bite
A Chinese method of cooking uniform pieces of food in small amount of hot oil over high heat, stirring constantly
To work dough into a uniform mixture by pressing, folding, and stretching
•Passing a dry ingredient such through a mesh bottom sieve. This process combines air with the ingredient, making it lighter and more uniform in texture
Technique of softening solid fat, into a smooth mass and then blending it with other ingredients, usually sugar