Cooking Terms Assignment Crossword

A dessert consisting of cream and eggs or to beat (eggs/ cream) into froth.
to completely combine or put together things.
cook over heating in oven or on fire
burn the surface with intense heat.
to make a statement much clear or less confusing.
dilute the meat to make sauce or gravy.
coat the food with a shiny, smooth coating.
moistening the food with juices or melted fats.
small cubes of food
cooking by heating it from the vapor which comes from boiling water.
cook slowly in pan on low heat so that the food can cook in their own juices.
cook in oil
it is used to describe where foods like rice and pasta is cooked in a way where it is chewy or firm to bite.
staying lower than the BP while heating.
tear into tiny pieces.
smooth liquid made from fruits or vegetables.
decorating or make the food look appreciable.
stirring rapidly and continuously in high heat while frying.
a part of food cut into thin or tiny strips.
food with a touch of alcohol
dish cooked slowly which is a mixture of meat and vegetables.
half boiling of food
mixing the dish slowly and by raising the dish
to keep soaked in water ignorer to remove the skin of certain vegetables or nuts
cooking by dry heat mostly in an oven
coating a food with foods like flour
shallow frying the food and later making it into a stew
period of time given for the food to stay after being cooked
allowing foods mixed with spices to rest for a period of time to allow the flavours to be completely absorbed
mixing of two different substances which usually immiscible.
exposing the food to heat from environment and slowly cooking it by continuous turning the food.
gentle cooking so that the moisture is not lost in a low sim
a kind of food preservation so as to loose the water from this food and keep it from spoiling
using a small amount of oil and by continuous tossing of the food which is to cause a shallow fry