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Unit 4 Kitchen Terms

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Across
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To combine a delicate ingredient to a solid mixture
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The average amount or number of servings a given recipe will produce
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To combine two or more ingredients until smooth and uniform in texture, flavor, and color
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To cook food in liquid for a long time until tender, usually in a covered pot.
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To cut into 1/4 inch cubes
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To cut into square, chunky pieces, roughly the same size
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there is no heat source under the food.
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To Work Vegetable shortening, margarine, or butter into dry ingredients
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To blend two or more ingredients
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Methods of cooking food using liquid or steam
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To cook by dry heat, usually in an oven
Down
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To cook in liquid at a boiling temperature
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To cut into long, thin strips.
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Methods of cooking food uncovered without added liquid
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To cut into thin, broad pieces or slices, such as carrot rounds
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To cook meat or poultry by dry heat, usually in an oven
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To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy
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Direct heat grilling is cooking food directly over the heat source
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To cook a food by partially or completely submerging it in a simmering liquid
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To in liquid just below the boiling point
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To cut or chop into very fine pieces
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To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.