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Culinary Nutrition Crossword

Teacher: Arellano
Horizontales
To preserve meats, vegetables, and fruits in brine.
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
The protein found in wheat flours
To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.
A spoonful of soft food such as whipped cream or mashed potatoes.
To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.
To cut into tiny pieces, usually with a knife.
To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.
To cut food into small (about 1/2- inch) cubes
To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.
To combine ingredients with a lifting motion
To thicken a liquid and concentrate its flavor by boiling
An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.
To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
Verticales
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.
To remove the peels from vegetables or fruits
To reduce food to tiny particles using a grinder or a food processor.
To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
To blend dough together with hands or in a mixer to form a pliable mass.
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
To cook gently over very low heat in barely simmering liquid just to cover.
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
o cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.
The outer, colored part of the peel of citrus fruit.
To cook and/or brown food in a small amount of hot fat
Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein