Cooking Terms Crossword

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook
to soften and rehydrate gelatin in warm liquid before use
to split food down the center almost but not completely through; flat to resemble a butterfly
browning the outer surface of meat
cutting away the bones to produce a clean piece of fish or meat
skewers of meat, fish, or vegetables grilled over a fire or coals
potatoes, cut into pieces the size and shape of matchsticks
water bath to gently cook or keep food warm
to partially or completely bake an unfilled pastry crust
items cut into pieces somewhat larger than allumette or julienne, "small stick"
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream
a cooked mixture of equal amounts of flour and fat (usually butter)
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor
remove sediment from a cloudy liquid
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma
bind two liquid ingredients together that normally do not mix, like water and fat
second chef
boiling vegetables for a brief period of time
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar
make shallow cuts in meat to tenderize