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COOKING METHODS & TECHNIQUES

Horizontales
To cook covered in a small amount of liquid, after first browning the item.
To cook very gently in a small amount of water or other liquid that is hot but not actually bubbling.
To cook submerged in hot fat.
The temperature at which fat begins to smoke and to break down rapidly.
Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine, flavored vinegar, or defatted stock.
Another word for balanced, when talking about menu items that need improvements.
A mixture of rough-cut or diced vegetables, herbs, and spices used for flavoring stocks, sauces and soups.
The firming and shrinking of proteins due to heat
To swirl a liquid in a cooking pan to dissolve particles of food remaining on the bottom.
Cooking methods in which heat is transferred to food by water or steam.
Cooking slowly in a small amount of fat over low or moderate heat without browning.
To cook large cuts of meat or poultry by surrounding them with hot, dry air.
To cook uncovered in a skillet or saute pan without added fat.
A stock reduced to a thick, gelatinous consistency with flavoring and seasoning.
The harmony of ingredient flavors and aromas that the cook creates selecting and combining ingredients for a dish.
To cook in a moderate amount of fat in an uncovered pan.
Boiling or simmering a liquid down to a smaller volume.
Verticales
To cook foods primarily pasties, at a heat of or around 305*F.
To cook in water or other liquid that is bubbling gently.
To cook by direct contact with extremely hot moist air.
The transfer of heat by the movement of air, steam, or liquid.
To cook with radiant heat from above.
To enhance the natural flavor of food by adding small quantities of ingredients such as salt.
Mashing or straining a food to a smooth pulp.
To cook with dry heat created by the burning of hardwood or by the hot coals of hardwood.
The browning of sugars due to heat.
To cook quickly, uncovered, in a small amount of fat.
Exposing the surfaces of a piece of protein to high heat in a hot pan with little or no oil, or in a hot oven, to give the meat color and a distinctive flavor.
Wrapped in paper for cooking.
A seasoned liquid used before cooking to flavor and moisten foods, usually with the foundation of an acidic ingredient.
An Asian cooking method involving a quick saute over high heat, occasionally followed by a brief steam in a flavored sauce.
Another version of browning that brings out flavor, especially in nuts, whole spices and grains.
Cooking on an open grid over a heat source.
To partially cook by boiling
The leaves of certain plants used for seasoning.