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Cooking Methods

Teacher: Duquemin
Across
To cook uncovered under a direct heat source.
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve.
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
To lightly brown or cook food in a small amount of hot fat over moderate heat; pieces of food are cut into small or thin pieces preserving texture, moisture, flavor.
To cut food into small, equal-size squares about 1/4 to 1/8 inch in size.
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or let juices soak in.
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly-covered pan and simmered on top of the stove or in the oven.
To blend a delicate mixture into a heavier one.
To cut food into large, thick, or thin flat pieces.
To make something easy to chew by applying a process or a substance that breaks down connective tissue.
To beat quickly and vigorously to incorporate air and to make into a light, fluffy mixture.
To cook meat, fish, or poultry uncovered in an oven.
A very full or large amount.
To broil over hot coals or on a griddle.
To cut food into very fine, uneven pieces.
To cook food by completely immersing in hot fat.
To stir or mix ingredients until they are combined and smooth.
To cut food into small, uneven pieces.
To leave an opening in the covering of a food through which steam can escape.
Down
To cook food in hot liquid.
To cook food in a pan using vapor produce by boiling liquid.
To cook food in a small amount of fat.
To cut food into small, equal-size squares about 1/2 inch thick.
To work a ball of dough with the fingers or mixer hook.
To remove the stem and the very thin layer of peel from a fruit or vegetable with a knife.
To mix using a spoon or wire whisk with a circular motion.
To separate solid from liquid foods.
To cause a food to turn into or become part of a liquid.
To blend or mix two or more ingredients.
To pour or spoon pan juices, melted fat, or sauces over the surface of a food to add flavor and keep moist.
To roast slowly on a rack or spit over hot coals and baste with a spicy sauce.
To combine flour and solid fat by cutting the fat into tiny pieces.
To combine two or more ingredients by stirring or beating.
To cook bite-sized pieces of food quickly over high heat in a small amount of fat while stirring constantly.
To lightly mix ingredients by tumbling them.
To immerse food liquid for the purpose of wetting, softening, dissolving, or cleaning.
To cook food in liquid that is just below the boiling point.
To cut or break food into long, thin strips.
Less than 1/8 a teaspoon; can be held between the thumb and forefinger.
To cook in an oven with dry, hot air.
To thoroughly mix ingredients and incorporate air.