Culinary vocab Crossword
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
                                          
 
 
Down: 1) a dry heat method in which items are cooked by radiant heat source placed above the food2) process of removing browned small particles of food of the pan after sauteing3) to combine two liquids that dont normally combine4) join ingredients of diffrent textures into a smooth texture6) by cutting away the bones8) cook food gently in simmering liquid10) to brush or spoon food as it cooks with melted fat or juices12) 1/4 inch X2 to 2 1/2 inches13) to mix and work dough into a smooth elastic mass14) to remove sediment from a cloudy liquid15) rising stage that occurs before baking16) a fine puree of a raw forcemeat20) "everything in its place"22) when a pasrty is baked prior to being filled23) foods that are cut long and thin24) to remove the thin outer layer of foods using a paring knife or a vegetable peeler25) to combine a light mixture28) when thin strips of backfat or vegetables, are inserted into a small peice of meat32) ingredent or apparell used to thinken a sauce or hold together another mixture of ingredients34) makes it useful in home pickling35) chef or purveyor who reponsible for butchering meats37) 1/8 inch to 1/4 inch square38) chopping vegatbels coarsely39) the basic molecular component of proteins41) mixture of flour and liquid Across: 5) to grind or mash untill compeletly smooth7) a salt water and seasonings solution used to preserve foods9) process of thickening a sauce soup or stew11) major protein in egg whites15) to split down the center just cutting almost but not completely through17) to treat food for preservation purposes18) wrapping lean cuts of meat with thin slices of back fat19) sweet or savory dishes made of ingredients which are blended and folded together20) to soak food in a seasoned liquid mixture21) to remove the blackish gray vein from the back of shrimp26) seasond flour, egg wash, crumbing27) to soften and rehydrate in warm liquid before use29) thin blade used in seperating raw meat from bone30) a dry alternitive cooking method which cooks food in hot fat or oil31) a warm water bath, used to cook custards, sauces33) 1/8inch x 1/8 inch x 1 to 2 inches35) 1/8 inch X1/8 inch36) to reduse food to small pieces by running it through a grinder38) to heat sugar untill it liquidfies and becomes a clear carmel syrup40) cut into very tiny pieces41) searing of the outer services of an item42) to coat food with light thin layer of sauce43) to steep an areomatic ingredient in hot liquid untill the flavor has been extracted and absorbed44) to boil briefly in water45) been dipped in a batter and deep fryed or sauteed
 

 

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