Culinaryterms Crossword
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
                                  
 
 
Down: 1) TO COOK FOOD IN A SKILLET IN A SMALLAMOUNT OF OIL.3) TO STIR VERY QUICKLY. MAY BE DONE WITH ASPOON,WIRE WHISK,ROTARY BEATER,OR ELECTRIC MIXER.5) TO COOK FOOD IN A DRY HEAT IN AN OVEN.6) ILLNESS THAT INVOLVE HARMFUL ATTITUDES ABOUT THE BODY,SELF,AND FOOD AS WELL AS ACTIONSTHAT ARE DANGEROUS TO HEALTH.10) NUTRIENTS WORKING TOGETHER FOR THE GOOD OF THE BODY.11) TO BRING TOGETHER.12) NUTRIENTS MADE UP OF CARBONS,HYDROGEN,AND OXYGEN,YOUR BODY MAIN SOURCE OF ENERGY.17) TO COOK FOOD OVER NOT IN BOILING LIQUIDS.20) TO PUT FOOD THROUGH A BLENDER,FOOD PROCESSOR,FOOD MILL,OR STRAINER SO IT BECOMES ASMOOTH THICK MASS.27) CHEMICAL BUILDING BLOCKS THAT COMBINE TO MAKE DIFFERNT PROTEINS.28) DRAINS LIQUID FROM FOOD.30) ITEMS SUCH AS FORKS,KNIVES,SPOONS.31) TO COOK FOOD QUICKLY INA SMALL AMOUNT OF HOT OILWHILE STIRRING CONSTANTLY.34) USED TO DIP LIQUID SUCH AS SOUP FROM PAN TP BOWL OR CUP. Across: 2) WAY OF COOKING FOOD USING A HOT LIQUID ,STEAM,OR BOTH.4) TO COOK FOOD BY DIRECT HEAT FROM ABOVE.7) HYDROGENATED FAT THAT RAISES THE AMOUNT OF CHOLESTEROL IN THE BLOOD.8) SOMETHING THE BODY CAN'TLIVE WITHOUT.9) BEAT SHORTENING AND SUGAR UBTILSOFT SMOOTH AND VERY CREAMY,13) FOOD AND NOURISHMENT.14) A COMPOUND CONTAINING A CHAIN OF CARBONS AND HYDROGENS ATOMS.15) QUICKLY PANFRYING A FOOD UNTIL SOFT.16) A TYPEOF NUTRIENT THAT THE BODY USES TO BUILD NEW CELLS AND REPAIR INJURED ONES.18) TO CUT FOOD INTO LONG THIN STRIPS.19) USED FOR BASTING AS WELL AS STIRRINGOR SERVING.20) TO GET STARTED BEFORE READY TO USE.21) PLANT MATERIALS THAT YOUR BODY CAN'T DIGEST COMPLETELY.22) A CONDITION WHICH EATING APARTICULAR FOOD TRIGGERS A REACTION IN THE BODY'S IMMUNE SYSTEM.23) TO PUT DRY INGREDIENTS SUCH AS FLOUR THROUGH A FINE SIEVE TO SEPERATE THE PARTICLES.24) REMOVES FOOD FROM SPOONS,SIDES OF BOWLS,PANS JARS AND CANS.25) TO HEAT A LIQUID JUST UNTIL BUBBLES FORM SLOWLY,BUT DO NOT REACH THE SURFACE OR TO COOK FOOD IN SIMMERING LIQUID.26) STARCHES,ONE OF TWO TYPES OF CARBOHYDRATES.29) INSTRUMENT USED FOR GETTING THE ACURATE AMOUNT OF AN INGREDIENT.31) TO PUT DRY INGREDIENTS SUCH AS FLOUR THROUGH A FINE SIEVE OR SIFTER IN ORDER TO SEPERATE.32) BEVERAGE GLASSES THAT HAVE A STEM BETWEEN THE BASE AND THE BOWL.33) FAT-LIKE SUBSTANCE THAT HELPS THE BODY CARRY OUTS ITS MANY PROCESSES.35) CHEMICAL MIXTURES FOUND IN MANY TYPES OF FOODS.36) SEEDS THATGROW IN A POD.37) TERM THAT DESCRIBES MILK PROCESSED SO THAT THE CREAM DOES NOT SEPERATE.FAT IS BROKEN INTO TINY DROPS AND MIXED PERMANENTLY.38) TO COMBINE TWO FOODS,SUCH AS BEATEN EGG WHITES AND BATTER,WITH A VERYGENTLEL MOTION.
 

 

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