Cooking Terms Crossword

passing a dry ingredient such as flour or sugar through a mesh bottom sieve
a state or temperature just below the boiling point
technique used to coat wet or moist foods with a dry ingredient prior to cooking
working solid shortening into dry ingredients with two knives or a pastry blender until well mixed
cut up or grind (food, especially meat) into very small pieces
fried quickly in a little hot fat
remove the outer covering or skin from a fruit or vegetable
cook food by heating it in steam from boiling water
cutting food into small cubes of equal size
process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
usually executed with a rubber spatula or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates
to mix foods together until they become a thick soft mixture
transforming solid, firm food items into small pieces by rubbing the item against a grating instrument
work (moistened flour or clay) into dough or paste with the hands
cut food into bite-sized pieces using the quick, heavy blows of a knife