Type
Crossword
Description

This crossword contains the following questions and answers:

To cut solids into pieces with a sharp knife or other chopping device. Chop
To heat a liquid until bubbles break continually on the surface. Boil
To cook on a grill under strong, direct heat. Broil
To cook on a grill over intense heat. Grill
To cook and/or brown food in a small amount of hot fat. Sauté
To cook by dry heat in an oven. Roast
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. Sear
To put one or more dry ingredients through a sieve or sifter. Sift
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. Simmer
To mix ingredients with a circular motion until well blended or of uniform consistency. Stir
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. Whip
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. Puree
To cook very gently in hot liquid kept just below the boiling point. Poach
To remove the peels from vegetables or fruits. Peel
To cut or chop food into extremely small pieces. Mince
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. Skim

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basic culinary terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to cook in an oven bake
to mix ingredients using a fast, circular motion beat
mix ingredients gently blend
heat a substance so the bubbles will rise to the surface and break boil
to brown under direct heat broil
cook at medium or high heat until the surface browns brown
cut into smalll pieces chop
cut into small cubes dice
remove liquid by using a strainer drain
this is what you do to food when you use a grater. grate
fold, press and stretch dough knead
to soak a food in a liquid to tenderize or flavor marinate
to squash food with a fork, spoon or whisk mash
to cut into very small pieces mince
to turn oven on ahead of time preheat
cook quickly in little oil, butter or fat saute
to cook in a liquid with slow , low bubbles simmer
to cook with liquid, but not directly in the liquid steam

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Food Preparation terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook in the oven with dry heat Bake
To cook on a rack or spit over hot coals or some other source of direct heat Barbecue
To spoon pan juices, melted fat, or another liquid over surface of food during cooking to keep the food moist and add flavor Baste
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary or electric beater Beat
To thicken or smooth out the consistency of a liquid Bind
To scald or parboil in water or steam Blanch
To stir ingredients until they are thoroughly combined Blend
To cook in liquid over 212°F (100°F Boil
To remove bones from fowl or meat Bone
To cook in a small amount of liquid Braise
To coat with dry bread or cracker crumbs Bread
To cook uncovered under a direct source of heat Broil
To turn the surface of a food brown by placing it under a brolier Brown
To apply sauce, melted fat, or other liquid with a basting or pastry brush Brush
To cook in a sugar syrup until coated or crystallized Candy
To heat sugar until a brown color and characteristic Caramelize
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice Chill
To cut into small pieces Chop
To make a liquid clear by removing solid particles Clarify
To thoroughly cover a food with a liquid or dry mixture Coat
To cook by submerging in simmer liquid Coodle
To mix or blend two or more ingredients together Combine
To let a food stand until it no longer feels warm to the touch Cool
To sprinkle or coat with flour Flour
To make grooves or folds in dough Flute
To cook in a small amount of hot fat Fry
To pulverize Crush
To break fish into small pieces with a fork Flake
To remove liquid from a food product Drain
To cook in a large amount of hot fat Deep fry

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft. Al Dente
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. Baste
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. Batter
To stir vigorously in a circular motion. Beat
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. Blanch
A mixture of two or more flavors to produce its own unique character, and quality. Blend
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. Boil
A method of cooking, in which the heat source is above or below the food Broil
A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods. Chop
To cook by dry heat, usually in the oven. Bake
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. CREAM
To cut food in small cubes of uniform size and shape. DICE
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles FOLD
To cook in hot fat. FRY
To rub on a grater that separates the food in various sizes of bits or shreds. GRATE
To cut vegetables, fruits, or cheeses into thin strips. JULIENNE
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. KNEAD
To cut or chop food into extremely small pieces. MINCE
To combine ingredients usually by stirring. MIX
To remove the outermost skin of a fruit or vegetable. PARE
A pinch is the trifling amount you can hold between your thumb and forefinger. PINCH
To remove pits from fruits. PIT
To boil down to reduce the volume. REDUCE
To cook by dry heat in an oven. ROAST
To cook and/or brown food in a small amount of hot fat. SAUTE
To cut narrow grooves or gashes partway through the outer surface of food. SCORE
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. SEAR
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. SIMMER
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. STEAM
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. WHIP

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Culinary Terms- 2 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook eggs in or over boiling water poach
When the food is in hot liquid just below the boiling point simmer
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer blend
to mix ingredients together until combined blend
cook by exposure to direct, intense radiant heat. broil
partially cooking the surface of meat to help remove excessive fat brown
knife cut in which food item is first julienned and then turned a quarter turn and diced again brunoise
To split food through the middle without completely separating the halves and then spread the halves butterfly
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color caramelize
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef chef knife
to cut food into bite-sized pieces using the quick, heavy blows of a knife chop
To turn a cloudy liquid clear by removing sediments clarify
To cover food with a coating that can be wet coat
is a cooking term meaning to rough chop any ingredient concasse cut
the treatment of the meat with large grained rock salt corned
French for strained liquid coulis
the technique of blending several ingredients cream
a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat croquettes
range in size from less than 1/8 inch square to approximately 3/4 inch square cube
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed cut in
Technique for removing and dissolving browned food residue from a pan to flavor sauces deglaze
To skim the fat off the surface of a hot liquid degrease
To remove the vein(s) or digestive tract of a shrimp or other prawn devein
A cooking method that allows heat to meet the food directly direct heat
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking dredge
The liquid that drips fat and juices from meat in cooking drippings
To fall in fine drops or to pour liquid in thin stream drizzle
Beaten eggs and brushed on to the surface of a pastry before baking eggwash
Mixing two unlike liquid mixtures together to make a sauce emulision
Appetizer entree
Very flexible knife used to fillet fish fillet knife
Something that separates solids from liquids filter
The process if breaking off small pieces from foods flake
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon fold
The cooking of food in oil or other fat fry
A glaze, icing, sauce, or filling for pastries made from chocolate and cream ganache
The coating of a glossy, often sweet, sometimes savory substance applied to food glaze
to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes grate
to break something into small pieces or powder grind
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables haystack
puffy pancake perfected by the Amish hootenanny
to steep something in a liquid to extract the flavors from it infuse
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks julienne
a French culinary term meaning with juice jus
to work into a uniform mixture by pressing, folding, and stretching knead
substances used to produce air bubbles that cause baked goods to rise leavener

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Recipe Terms & Definitions Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to cut into long, thin strips. Julienne
to cook with dry heat, usually in an oven bake
to heat a liquid until bubble rise constantly to the surface boil
to cook by direct heat, as in a broiler broil
to cook in hot fat such as grease fry
to heat a solid food, such as butter, until it becomes a liquid melt
to cook meat or poultry in the oven by dry heat roast
to cook in a small amount of fat saute
to cook in liquid that is just below the boiling point simmer
to cook over boiling water steam
to cut into small pieces chop
to break food into small pieces by rubbing it against a grater grate
to cut into very small pieces mince
to remove a thin layer of skin or peeling from fruits and vegetables pare
to mix ingredients with an over-and-over motion beat
to mix two or more ingredients together blend
to blend ingredients until soft and smooth, such as butter with sugar cream
to combine shortening and dry ingredients with a pastry blender or two knives cut in
to press and fold dough with the hands until it is smooth knead
to combine two or more ingredients by beating or stirring mix
to put dry ingredients through a sifter to break up particles and mix thoroughly sift
to mix ingredients lightly toss
to beat rapidly until the mixture is fluffy whip
to place a coating over a food, such as bread crumbs bread
to refrigerate a food until it is completely cold chill
to lower the temperature of a food, usually to room temperature cool
to rub a surface with fat, such as shortening, oil, or butter grease
to soak food in a sauce before cooking to make it more tender or more flavorful marinate
to bring a health unit, such as an oven, to a certain temperature before using it preheat
to add salt, pepper, herbs, and other seasonings to a food season

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Food Preparation Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to beat quickly and steadily by hand with a whisk or rotary beater whip
to cut into thin, flat pieces Slice
to change from a solid to a liquid through the application of heat Melt
to mix lightly Toss
to thoroughly cover a food with a liquid or dry mixture Coat
to mechanically break down a food into a finer texture Grind
to cook with vapor produced by a boiling liquid Steam
to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish Granish
To mix or blend two or more ingredients together Combine
to broil over hot coals or to fry on a griddle Grill
to separate solid from liquid materials Strain
To cook in oven with dry heat Bake
to form Shape
to make grooves or folds in dough Flute
Cut into small pieces Chop
to remove liquid from a food product Drain
to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer Mash
to cook in a large amount of hot fat Deepfry
to combine two or more ingredients into one mass Mix
to skatter drops of liquid or particles of powder over the surface of a food Sprinkle
to cook in liquid that is barely at boiling point Simmer
To work a dough by pressing it with the heels of the hand Knead
to cook uncovered in the oven with dry heat Roast
to mix with a circular motion Stir
to reduce a food into small bits by rubbing it on the sharpen teeth of a utensil Grate
To cook in liquid over 212 F Boil
to let food stand until it no longer feels warm to the touch Cool
to remove the outer layer Peel

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20 Common Culinary Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook food in an oven using dry heat. Bake
To cut the bones from a piece of meat, poultry, or fish. Fillet
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. Grease
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish. Marinate
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat. Roast
To cut vertically down. Slice
To cook food on a rack or in a steamer set over boiling or simmering water. Steam
To cook food (non-submerged) in hot fat or oil over moderate to high heat. Fry
This extremely hot chile is from Mexico and the Caribbean. Habanero
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler. Peel
To incorporate two or more ingredients thoroughly. Blend
To cut solids into pieces with a sharp knife or other chopping device. Chop
To combine ingredients usually by stirring. Mix
To cook foods on a rack or a spit over coals. Barbecue
To cook in bubbling water Boil
To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer. Beat
To remove the shells from seafood. Shuck
To cook a pot or pan of food just below boiling point. Simmer
To soak fruit in a flavoured liquid mixture. Macerate
To improve the flavour of food by adding salt, pepper and other spices and flavours. Season

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to cook by dry heat usually in an oven bake
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce. barbecue
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. beat
To mix two or more ingredients together until well combined. blend
To prepare food by applying heat in any form. cook
To beat sugar and fat together until fluffy cream
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture. cut in
To coat food with butter, margarine, or egg - using a small brush. brush
To bake, dry, or toast a food until the surface is brown. brown
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. whip
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. al dente
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. baste
A mixture containing flour and liquid, thin enough to pour. batter
To heat sugar in order to turn it brown and give it a special taste. caramelize
To cook on a grill under strong, direct heat. broil
To cut solids into pieces with a sharp knife or other chopping device. chop
To cut food in small cubes of uniform size and shape. dice
To cause a dry substance to pass into solution in a liquid. dissolve
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. degrease
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. deglaze
To preserve meats by drying and salting and/or smoking. cure
To preserve meats by drying and salting and/or smoking. clarify
To sprinkle or coat with flour or other fine substance. dredge
To sprinkle drops of liquid lightly over food in a casual manner. drizzle
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag. dust
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned. fillet
To mix by using circular motion, going around and around until blended stir
To mix ingredients lightly without mashing or crushing them. toss
To break lightly into small pieces. flake
To cook below the boiling point, bubbles form slowly and break on the surface. simmer
To add salt, pepper, or other substances to food to enhance flavor. season
To cook by braising; usually applied to fowl or rabbit. fricassee
To cook in a small amount of fat. saute
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying. fry
To flatten to a desired thickness by using a rolling pin. roll
To remove or strip off the skin or rind of some fruits and vegetables. peel
To cut or chop food as finely as possible. mince
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic. knead
To finely divide food in various sizes by rubbing it on a grater with sharp projections. grate
To mix ingredients by gently turning one part over another with a spatula fold in
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings. flour
To ornament food - usually with another colorful food - before serving to add eye appeal. garnish
To cut into small pieces. chop
To cook in water or liquid in which bubbles rise continually and break on surface boil
To mix two or more ingredients together until well combined. blend
To flame foods by dousing in some form of potable alcohol and setting alight. flambe
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing. glaze
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. gratin
To cut vegetables, fruits, or cheeses into thin strips. julienne
Neither cool nor warm; approximately body temperature. lukewarm
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood. marinate
Dredged with flour and sauteed in butter. meuniere
To remove the outermost skin of a fruit or vegetable. pare
To cook in small amounts of fat. pan fry
To boil down to reduce the volume. reduce
To cook very gently in hot liquid kept just below the boiling point. poach
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. puree
To make solid fat into liquid by melting it slowly. render
To cook by dry heat in an oven. roast
To make solid fat into liquid by melting it slowly. render
To remove pits from fruits. pit
the trifling amount you can hold between your thumb and forefinger. pinch
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over. scallop
To cut narrow grooves or gashes partway through the outer surface of food. score
To immerse in rapidly boiling water and allow to cook slightly. blanch
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. baste
To secure poultry with string or skewers, to hold its shape while cooking. truss
To simmer slowly in a small amount of liquid for a long time. stew
To destroy micro organisms by boiling, dry heat, or steam. sterilize
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point. steep
Cooked on a thick hardwood plank. planked
To preserve meats, vegetables, and fruits in brine. pickle
To soak dried fruits in liquid until they swell. plump
To bring to a temperature just below the boiling point. scald
To put one or more dry ingredients through a sieve or sifter. sift
To cut or tear in small, long, narrow pieces. shred
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. sear
To cook uncovered in a hot fry pan, pouring off fat as it accumulates. pan broil
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce. par boil
cook or brown food by exposure to a grill, fire, or other source of radiant heat. toast

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Objective 2.03 Student Project Foods I Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cut food into small, uneven pieces. CHOP
To cut food into very fine, uneven pieces. MINCE
To cut food into small, equal size squares about ½ inch in size. CUBE
To cut food into small, equal size squares about ¼ to 1/8 inch in size. DICE
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. GRATE
To cut or break food into long, thin strips by using a knife, fork, or grater. SHRED
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. PARE
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. PEEL
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. SCORE
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down. SLICE
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor. BASTE
To lower a food’s temperature to freezing or below by placing it in a freezer. FREEZE
To expose to warmth in order to free from a frozen state. DEFROST
To cause a solid food to turn into or become part of a liquid. DISSOLVE
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. DRAIN
To separate solid from liquid materials by pouring the mixture through a strainer or sieve. STRAIN
To lightly sprinkle the surface of a food with crumbs, flour, or sugar. DUST
To sprinkle or coat a food with flour. FLOUR
To rub fat on the surface of a food or a cooking utensil. GREASE
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. MARINATE
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. TENDERIZE
To change food from a solid to a liquid by applying heat. MELT
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. SOAK
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet) SEASON
To leave an opening in the covering of a food through which steam can escape. VENT
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion BEAT
To stir or mix ingredients until they are thoroughly combined and smooth BLEND
To blend or mix two or more ingredients COMBINE
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy CREAM
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands CUTIN
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light FOLD
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic KNEAD
To combine two or more ingredients into one mass by stirring or beating them MIX
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve SIFT
To mix using a spoon or wire whisk with a circular motion STIR
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy WHIP
To cook in an oven with dry, hot air BAKE
To cook uncovered under a direct heat source BROIL
To broil over hot coals or on a griddle GRILL
To cook meat, fish, or poultry uncovered in an oven with dry, hot air ROAST
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce BARBECUE
To cook food in hot liquid, 212 degrees fahrenheit, having bubbles that rise to and break on the surface of the liquid BOIL
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan BRAISE
To cook food in a microwave oven using little or no liquid MICROWAVE
To cook food in liquid that is just below the boiling point SIMMER
To cook food in a pan using vapor produced by a boiling liquid STEAM
To cook food by completely immersing in hot fat; also know as French frying DEEPFRY
To cook food in a small amount of hot fat FRY
To lightly brown or cook food in a small amount of hot fat; also called pan-frying SAUTE
To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly STIRFRY
To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it PREHEAT

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food tech Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

a certian tempeture to survive yeast
helps things rise self raising flour
An uncooked pourable mixture batter
To cook in bubbling water boil
To heat sugar until it liquefies Caramelize
To cook by completely immersing food in hot fat. deep fry
To cut food into very small cubes dice
To coat foods such as salad with a sauce dress
A spoonful of soft food such as whipped cream or mashed potatoes Dollop
To cook food on a rack under or over direct heat Grill
To cook a large piece of meat or poultry uncovered with dry heat roast
To coat foods with glossy mixtures such as jellies or sauces glaze
To combine light ingredients such as whipped cream or beaten egg whites fold
To rub foods against a serrated surface to produce shredded or fine bits Grate
To cook gently over very low heat in barely simmering liquid just to cover. poach
To blend dough together with hands or in a mixer to form a pliable mass knead
To rub the interior surface of a cooking dish or pan with oil grease
The outer, colored part of the peel of citrus fruit zest
To beat ingredients whisk
To quickly cook small pieces of food over high heat stir fry
To brown the surface of meat by quick-cooking Sear
To soak in a flavored liquid Marinate

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