cooking vocabulary Crossword

this convenient method is used for fat that comes in ¼ pound sticks, usually butter and margarine.
this is a common method for measuring shortening.
some cooks prefer this technique, which takes a liquid measuring cup.
chopping means to cut food into small, irregular pieces. To mince is to chop finely.
both of these terms refer to cutting food into small, square pieces. Cubed pieces are ½ inch square. To dice make them 1/8 to ¼ inch square
to cut off a very thin layer of peel with a paring knife. A peeler can also be used.
to make straight, shallow cuts with a slicing knife in the surface of a food. Scoring is often done to tenderize a meat like ham and let sauces sink in.
to cut a food into large, thin pieces with a slicing knife. Use a sawing motion while pressing the knife down gently.
to cut a food, such as almonds, into very thin strips.
to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
to break or tear off small layers of food, often cooked fish, with a fork
to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater
to use a grinder to break up a food into coarse, medium, or fine particles. Meat and coffee beans are often ground.
to crush food into a smooth mixture with a masher or beater
to grind or mash cooked fruits or vegetables until they smooth. Tools for this task included a blender, a food processor, a food mill, and a sieve
to divide a food into four equal pieces
to cut food into small pieces with kitchen shears. This technique is usually used with fresh herbs or dried fruit.
to mix thoroughly and add air to foods. Use a spoon and a vigorous over- and – over motion or a mixer or food processor.
to beat ingredients, such as shortening and sugar, combining until soft and creamy.
used to gently mix a light, fluffy mixture into a heavier one.
often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion. This distributes heat and keeps foods from sticking to a pan.
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork
to beat quickly and vigorously to incorporate air into mixture, making it light and fluffy.
to pour liquid over a food as it cooks, using a baster or spoon. Foods are often basted in sauces or pan juices.
to coat a food with three different layers.
to use a pastry brush to coat a food with liquid, such as melted butter or a sauce.
to put small pieces of food, such as butter, on the surface of another food.
to coat food heavily with flour, bread crumbs or cornmeal.
to lightly sprinkle a food with flour or confectioners’ sugar
to coat a food, such as chicken or fish, with flour
to coat a food with a liquid that forms a glossy finish.
to dip a food briefly in boiling water and then in cold water to stop the cooking process.
to cook a food in a sugar syrup. Some root vegetables, fruits, and fruit peels are prepared in this way
to heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content.
to make a liquid clear by removing solid particles. A broth is clarified by removing the fat and straining.
to remove the center of a fruit, such as an apple or pineapple
to loosen the flavorful food particles in a pan after food been browned.
to separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer
to add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded.
to shape a food by hand or by placing it in a decorative mold
to remove a stone or seed from fruit using a sharp knife
to boil a mixture in order to evaporate the liquid and intensify the flavor. also called "cooking down"
to heat liquid to just below the boiling point. also, to blanch food
to add such flavorings as herbs and spices to a food
to remove the tough outer coating of a food, such as eggs or nuts
to soak dry ingredients such as tea or herbs
to separate solid particles from liquid, such as broth
to leave an opening in a container so stream can escape during cooking