Cooking Terms Crossword

Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft.
To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it.
An uncooked mixture usually containing milk, flour, and eggs. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil.
To stir vigorously in a circular motion.
To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables.
A mixture of two or more flavors to produce its own unique character, and quality.
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid.
A method of cooking, in which the heat source is above or below the food
A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods.
To cook by dry heat, usually in the oven.
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
To cut food in small cubes of uniform size and shape.
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles
To cook in hot fat.
To rub on a grater that separates the food in various sizes of bits or shreds.
To cut vegetables, fruits, or cheeses into thin strips.
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
To cut or chop food into extremely small pieces.
To combine ingredients usually by stirring.
To remove the outermost skin of a fruit or vegetable.
A pinch is the trifling amount you can hold between your thumb and forefinger.
To remove pits from fruits.
To boil down to reduce the volume.
To cook by dry heat in an oven.
To cook and/or brown food in a small amount of hot fat.
To cut narrow grooves or gashes partway through the outer surface of food.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.