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Cooking Terms

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Cooking Terms

											1

								2


					3		4	A		5
				6						E
							7	8
	9									T

			10					S
11
		■
		12	L			13
								14
				15		16		O
			17

	18	A

Across:

2.	To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
4.	Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire.
6.	To combine ingredients usually by stirring.
7.	To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
10.	To decorate a dish both to enhance its appearance.

11.	To mix ingredients with a circular motion until well blended or of uniform consistency.
12.	To incorporate two or more ingredients thoroughly.
16.	To cut solids into pieces with a sharp knife or other chopping device.
17.	To cook by dry heat, usually in the oven.
18.	A mixture containing flour and liquid, thin enough to pour. Example pikelet ____________

Down:

1.	To boil down to reduce the volume.
3.	To cook slowly in liquid over low heat. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
5.	To mix rapidly in order to make a mixture smooth and light.
8.	To cook by dry heat in an oven.
9.	To rub on a grater that separates the food in various sizes of bits or shreds.

10.	To cook on a grill over intense heat.
13.	To cut food in small cubes of uniform size and shape.
14.	To heat a liquid until bubbles break continually on the surface.
15.	To cook and/or brown food in a small amount of hot fat.

© 2015 PuzzleFast.com, Noncommercial Use Only

Cooking Terms

1

R

E

2

F

O

L

D

U

C

3

S

4

B

A

R

5

B

E

C

U

E

6

M

I

X

E

M

7

C

8

R

E

A

M

9

G

M

O

T

R

E

A

A

10

G

A

R

N

I

S

H

11

S

T

I

R

T

E

■

I

12

B

L

E

N

13

D

L

I

14

B

15

S

16

C

H

O

P

17

B

A

K

E

I

U

L

18

B

A

T

T

E

R

E

Across:

2.	To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles.
4.	Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire.
6.	To combine ingredients usually by stirring.
7.	To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
10.	To decorate a dish both to enhance its appearance.

11.	To mix ingredients with a circular motion until well blended or of uniform consistency.
12.	To incorporate two or more ingredients thoroughly.
16.	To cut solids into pieces with a sharp knife or other chopping device.
17.	To cook by dry heat, usually in the oven.
18.	A mixture containing flour and liquid, thin enough to pour. Example pikelet ____________

Down:

1.	To boil down to reduce the volume.
3.	To cook slowly in liquid over low heat. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
5.	To mix rapidly in order to make a mixture smooth and light.
8.	To cook by dry heat in an oven.
9.	To rub on a grater that separates the food in various sizes of bits or shreds.

10.	To cook on a grill over intense heat.
13.	To cut food in small cubes of uniform size and shape.
14.	To heat a liquid until bubbles break continually on the surface.
15.	To cook and/or brown food in a small amount of hot fat.

© 2015 PuzzleFast.com, Noncommercial Use Only