Terms Every Foodie Should Know - Part 1 Crossword Puzzle

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QUESTIONS LIST: 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.