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TERMINOLOGY

A M FOURIE

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Across
2.A small pancake usually served in a sauce
7.To incorporate air into a mixture
8.To cover with a sauce
10.to spoon hot liquid or fat over food to prevent it from drying out too much
11.Indicates that coffee has been used as flavouring
13.A small mould used for desserts
14.Term for certain shallow fried foods, e.g. hake fish
15.To divide citrus fruit into their natural divisions
17.A mixture of 2 liquids that does not normally mix well
19.To heat milk to just below boiling for 1 minutes
20.to reduce the temperature of an ingredient between 1-4°C by placing it in the refrigerator until cold
21.To beat vigorously with a wooden spoon or whisk to fold air into a mixture
22.adjusting seasoning, consistency and colour
25.To cover meat with strips of fat or bacon
26.To sprinkle lightly and evenly with flour, sugar or icing sugar
28.French word for spinach
30.To remove the outer part of the peel of citrus fruit
32.Degree of viscosity(thickness) of liquids or batters
34.Spanish rice dish with seafood and chicken
35.Refers to a white wine sauce with mushrooms
Down
1.A preserving solution of water, salt, salpeter used for meats, e.g. silverside
3.A basic white sauce made from stock as liquid
4.To separate the liquid from the solids by pouring liquids through a sieve or strainer
5.To soften fruit by steeping it in alcohol
6.To extract flavor from food by steeping in hot liquid
9.Type of grill that heats from above
12.Vegetables grown in pods (usually used dried)
16.A guide to the quality of food
18.Basic white stew made from poultry
21.To combine ingredients by adding a beaten egg or a thick roux to hold the mixture together
23.Indicates the use of cheese sauce with a dish
24.To make cold under running water
27.To turn vigorously so that food is completely coated e.g. tossing a salad
29.Reheated cooked food (usually left overs)
31.Binding or thickening stews with egg yolk, starch or cream
33.To cook just below boiling point

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