Cooking Terms Crossword

A cooking method that uses dry heat where hot air envelopes the food.
Is a techique in which cooking at a high tempeture until a caraml crust forms.
The process of removing imparities from a liquid such as melted butter, meat stock or vegetable stock.
Is a cooking technique for removing and dissolving brown food.
Is a coating of a glossy, often sweet, sometimes savoury substance that applied with a brush.
Technique that involves cooking meat with its own juices.
Cutting vegetables into cubes of specific sizes while chopping.
To cook over boiling water in a covered pot with the food inside and a lid on top.
Is the gentle heating of vegetables in a little oil or butter with frequent stirring.
To cook in a pan or on a griddle over direct heat usually in fat or oil.
Pasta that is cooked to be firm to the bite.
Food is cooked in hot liquid kept just below boiling point.
To cut or tear into long narrow strips either by hand or with a grater.
Is cooked food usually vegetables that have been pressed down and blended.
Substance used as a decoration or accompanying a prepared food dish.
Cutting food into small pieces and stirring constantly i a lightly oiled wok.
Is a french cut that cuts mostly vegetables into long thin strips.
Technique of dressing a hot pan with high-proof liquor such as brady.
A mixture of meat, vegetables, herbs, spices, and liquid cooked together at a low tempeture.
Is the partial boiling of food as the first step of cooking.
Methode of gently mixing ingredients.
Where the food is scalede in boiling water removed and pluged into ice.
To cook food in a oven surrounded with dry heat.
Cooking techique used to coat wet or moist food with dry ingredients.
Cookig method that uses both dry and wet heat.
The process of letting meat rest after being cooked.
Process of soakig food in seasoned liquid before cooking.
Is a mixture of two liquids that would ordinarly not mix together
Exposing food to direct radiant heat either o a grill or electric coil.
Is a type of moist heat techique that involves cooking by submerging food in a liquid such as water or milk.
A process that involves the soaking, washig or injecting food with a solution used to pickle or perserve food.
Is to cook food quickly ina minimum amoue of fat over relatively high heat.
To beat food repidly with a whisk to incorporante air
To combine to or more ingredients together.