COOKERY TERMS Crossword

Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite
To heat sugar in order to turn it brown and give it a special taste
To dissolve the thin glaze of juices and brown bits on the surface of a pan
Dredged with flour and sauteed in butter
Oven-baked dish on which a golden brown crust of bread crumbs, cheese or creamy sauce forms
To mash foods until perfectly smooth
To cook and/or brown food in a small amount of hot fat
To cut narrow gashes partway through the outer surface of food
To cook by braising; usually fowl or rabbit
To cut vegetables, fruits, or cheeses into thin strips
To work and press dough with the palms of the hands or mechanically
To remove the outermost skin of a fruit or vegetable
To cook very gently in hot liquid kept just below the boiling point
To make solid fat into liquid by melting it slowly
To brown very quickly by intense heat
To cook slowly in liquid over low heat at a temperature of about 180°.
To secure poultry with string or skewers
To cut or chop food into extremely small pieces
To flavor and moisturize meat, poultry, seafood or vegetable by soaking them in or brushing them with a marinade
To flame foods by dousing in alcohol and setting alight
To remove the bones from meat or fish(V)