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1
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Meat should be left to do this for 15 minutes before carving. (4)
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4
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The period of time given to doughs and dough products to allow them to rise. (7)
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5
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A fruit crumble is traditionally served with this sauce. (7)
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8
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A chemical raising agent used to add air to mixtures. (6, 6)
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11
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Hitting cuts of meat with a meat hammer to give an even thickness and break down connective tissue before grilling. (7, 3)
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13
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Equipment used to grill under heat. (10)
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14
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A cooking method that uses dry heat in an oven. (6)
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15
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The process of working dough to develop the gluten. (8)
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16
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A base of vegetables placed under meat to prevent direct contact with the tray when roasting. (6)
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17
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Roasting can be carried out in an oven or on a ____. (4)
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19
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Pre-soaking or coating meat before grilling to help flavour and tenderise. (10)
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21
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Cooking the surface of meat, poultry or fish at high temperature until the surface of the food begins to caramelise. (7)
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2
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Using string or skewers to hold poultry or joints in shape and ensure an even cooking. (8)
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3
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Baked egg custard requires the heat in the oven to be ________. (8)
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6
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Ingredients commonly used to season meat, poultry and fish before roasting. (4, 3, 6)
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7
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The hottest shelf in a conventional oven. (3)
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9
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Injecting steam into an oven when baking will increase this. (8)
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10
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The process of applying a a crumb or crust to a baked item. (7)
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12
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Spooning the fat and cooking juices over the food during cooking to help keep the food moist. (7)
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18
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Adding a layer of fat to the surface of meat or poultry during roasting to keep the meat moist. (7)
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20
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Coting products with milk, water, egg-wash or syrup either before or after baking. (7)
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21
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This food will sink if the oven door is opened during baking. (7)
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