Terms Every Foodie Should Know - Part 1 Crossword Puzzle

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  • butterfly : to cut meat through the middle without completely separating the halves and then spread the halves evenly. this technique makes stuffing easier and allows meat to cook more quickly and evenly.
  • augratin : covered with breadcrumbs and/or cheese and baked or broiled until golden brown. traditionally, a shallow baking dish is used.
  • baste : to spoon, brush, or squirt a liquid, like meat drippings, stock, or butter, on food while it cooks. this adds flavor and prevents the food from drying out.
  • cut in : to work solid shortening, lard, or butter into dry ingredients until they form small particles. you can use two knives, a pastry blender, food processor, or your fingers.
  • bard : to tie fat around lean meats to prevent them from drying out during the cooking process. fat should be removed a few minutes before the meat is done to allow browning.
  • braise : to brown or sear in butter and/or oil and then cook on low heat in a covered pot in cooking liquid for a long period of time. this process tenderizes the food and creates a full-flavored taste.
  • cream : to mix butter and sugar(s) together until well-blended for baking. they should form a fluffy, light, and creamy substance.
  • sachet : a bundle of herbs tied together or placed together in a cheesecloth used for flavoring stew, broth, or soup. common herbs include parsley, rosemary, bay leaves, and thyme.
  • brine : a solution of salt and water. brining meat or poultry helps make the cooked meat moister.
  • coddle : to heat food (usually eggs) in water kept just below the boiling point. the process usually takes longer than boiling or poaching, but produces a more tender result.
  • blanch : to briefly submerge in boiling water, usually to partially cook a food. oftentimes, blanched foods are immediately placed into a bowl of ice water to “shock” them, which stops the cooking process.