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Vocabulary 5

Vocabulary 5
Across
To simmer slowly in a small amount of liquid for a long time.
To mix ingredients with a circular motion until well blended or of uniform consistency.
To secure poultry with string or skewers, to hold its shape while cooking.
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.
To put one or more dry ingredients through a sieve or sifter.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
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. A small amount of boiling water is used, more water being added during steaming process, if necessary.
Down
To combine ingredients with a lifting motion.
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
To destroy micro organisms by boiling, dry heat, or steam.
To cut or tear in small, long, narrow pieces.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.