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Cooking Jargon

Across
Cook food in butter or fat in a skillet until lightly brown
Egg whites beaten stiffly with sugar and baked
Decorate the edge of a pie crust
Crisp brown bits that remain when all the fat is rendered
Thicken or concentrate a sauce by boiling down
Remove in fine strips the outermost peel of citrus fruits
Slightly underdone with a chewy consistency
Leave meat to hang after the animal is killed
Remove the intestinal tract of a shrimp
A small quantity
Amount of dry ingredient held between thumb and finger
Incorporate one ingredient into another without stirring
Down
Place dry ingredients into a warm liquid to infuse flavor
Remove entrails from animals, fish, or fowl
Preserve meats by smoking, drying, or salting
Cut into thin matchstick size strips of uniform length
Keep foods moist during cooking
Soak dried fruits in broth or liquid to rehydrate
Poach in slowly simmering water
Cook food, covered, over a small amount of boiling water
Partially cook in boiling water or broth
Pluck out the green stem and leaves of berries