Cooking Terms Crossword

Pasta cooked until just firm. From the Italian "to the tooth."
To cook food in an oven, surrounded with dry heat; called roasting when cooking meat or poultry.
A combination of baking soda, an acid such as cream of tartar, and a starch or flour
The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe.
To moisten food for added flavor and to prevent drying out while cooking.
To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.
To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
To cook in bubbling water that has reached 212 degrees F.
To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.
To cook on a rack or spit under or over direct heat, usually in an oven.
To cook over high heat, usually on top of the stove, to brown food.
To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.
The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.
To cook by completely immersing food in hot fat.
To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.
To cut food into very small (1/8-to 1/4-inch) cubes.
A spoonful of soft food such as whipped cream or mashed potatoes.
To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs
To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.
To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.
To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.
To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
To coat foods with glossy mixtures such as jellies or sauces.
To rub foods against a serrated surface to produce shredded or fine bits.
To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.
To cut into long, thin strips, matchstick like in shape.
To blend dough together with hands or in a mixer to form a pliable mass.
To cut into tiny pieces, usually with a knife.
To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
To cook a large piece of meat or poultry uncovered with dry heat in an oven.
To cook food in a small amount of fat over relatively high heat.
To heat liquid almost to a boil until bubbles begin to form around the edge.
To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.
o cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.
To soak in a liquid just under the boiling point to extract the essence— like tea.
To beat food with a whisk or mixer to incorporate air and produce volume.
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
The outer, colored part of the peel of citrus fruit.