Cooking Terms Crossword Puzzle

QUESTIONS LIST: toss : tumble the ingredients lightly together using a spoon or fork, stir fry : to stir and cook small pieces of food very quickly at high heat in very little fat, fold : gently add an air-filled ingredient to a mixture, blend : thoroughly combine two or more ingredients until the mixture has a uniform appearance, slice : use a sharp knife, cutting board and fork to secure food and cut the food into thin, flat pieces, shred : push the food firmly across the grater's holes, creating find shreds, simmer : to heat liquid to a temperature just below the boiling point with small bubbles forming, but few actually breaking the surface, cream : to beat shortening or another fat with sugar until the mixture is light and fluffy, braise : to brown the food in a small amount of fat, and then cook it slowly in a small amount of simmering liquid until it is tender, deep-fat fry : food is cooked by immersing it in hot fat, chop : to cut food into small, irregular pieces, puree : to mash food until it is smooth using a food mill, food processor, or a blender, pare : to cut away the skin, mince : to chop food until the pieces are as small as you can make them, whip : a very rapid beating that incorporates so much air that it increases the volume of the product, saute : to cook small pieces of food in a small amount of fat over low to medium heat, stir : a slow mixing technique done in a circular motion with a spoon or a wire whisk, grate : to make very small particles by rubbing the food against the small holes of the grater, beat : to mix ingredients vigorously which introduces air into them, broil : to cook food directly under or over a glowing heat source, pressure cook : requires a special airtight pan in which the food cooks quickly by means of hot steam that is under pressure, steam : method of cooking food over boiling water rather than in it, preserving nutrients, boil : to heat liquid at a high temperature so that bubbles rise continuously to the surface and break, stew : similar to braising, but the food is cut into small pieces before it is stewed, cut in : to mix a solid fat, such as shortening, with dry ingredients using a cutting motion and a pastry blender.