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Cooking And Food Terms Crossword Puzzle

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Cooking and Food Terms

Common terms used in cooking

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2 To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan
4 To cook gently in hot liquid kept just below the boiling point
5 Cooking a food in a little fat to brown, usually on the stove top when covering and cooking slowly until done
6 To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles
7 To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying
10 To cut vegetables, fruits, or cheeses into match-shaped slivers
12 To cook and/or brown food in a small quantity of hot shortening
13 The main course
14 To allow food to stand in a liquid in order to tenderize or to add flavor
16 foods cooked only until soft enough to eat, but not over-done.
17 To cook food quickly at a moderately high heat to brown the surface
1 Served in it's own juices
3 To coat lightly with flour, cornmeal, etc.
4 To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce
5 A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides
8 To remove fat from the surface of stews, soups, or stock
9 A thick cream sauce
11 To let food stand in hot liquid in order to extract or to enhance flavor
15 A process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process
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