Food Preparation Techniques Crossword Puzzle

QUESTIONS LIST:

• boil : cooking food in boiling water or other liquid ingredients
• grill : to cook food by direct heat, such as over fire or hot coals or under a grill.
• roast : to cook food with dry heat where hot air surrounds the food from an open flame oven, or a fan oven. other heat source. fat or oil can be applied to food to caramelise it.
• caramelise : to slowly cook food until it turns sweet, nutty & brown.
• fry : to cook food in hot fat or oil. food can be partially submerged or completely submerged in the fat/oil.
• sautÉ : to cook from the direct heat of a pan, using a small amount of fat or oil.
• steam : to use vapour from the boiling water to surround the food in hot moisture which gently cooks the food.
• reduce : boiling or simmering a liquid food to evaporate water and give a thicker, more flavoursome food.
• stew : to cook ‘low & slow’ in liquid. typically uses chucky vegetables and tough meats which gently simmer together for long periods of time.
• poach : to gently cook food that is fully submerged in hot water.
• dice : to cut food into square shapes.
• slice : to cut food, usually fruit and vegetables, into slices.
• sift : passing food through a fine mesh of a sieve to incorporate air or remove lumps.
• blending : combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform
• beat : vigorously mix a to a smooth consistent liquid.
• grease : evenly coat a surface with a fine layer of butter or margarine. usually done before lining a cake tin.
• line : using greaseproof or parchment paper to cover the inside of a baking tin. to prevent a batter from sticking to the tin when baking.