Cooking Processes & Techniques
The sauce started to c___ because the temperature was too high.
curdle
T___ was added to the dish mainly for the yellow colour rather than flavour.
turmeric
He used a l___ to serve the soup without spilling it.
ladle
She added a s___ of ice cream to balance the bitterness of the dessert.
scoop
If you w___ the cream for too long, it will lose its light texture and turn grainy.
whip
A pinch of n___ enhanced both the meat and the sauce.
nutmeg
The pasta was drained in a c___ after boiling.
colander
The dish was finished with a d___ of sour cream.
dollop
K_____ the dough for at least ten minutes until it becomes smooth and elastic.
knead
B___ is often chosen by people who want a gluten-free alternative to wheat.
buckwheat
The bowl was covered with c___ f___ to stop the dough from drying out.
cling film
Each b___ of dough is weighed and tested before use.
batch
Before distribution, the milk was carefully p___ to remove harmful bacteria.
pasteurized
B___ is one of the main grains used in beer production.
barley
The vegetables were wrapped in t___ f___ before being roasted.
tin foil
The sauce had a real w___ of garlic, which completely dominated the dish.
wallop
Before roasting, the meat was b___ in a rich marinade to intensify the flavour.
bathed
A___ is often used as a topping on pizza, especially in Italian-style cuisine.
artichoke
A m___ t___ was used to soften the tough cuts of meat.
meat tenderizer
The chef has an impressive r___ of dishes based on seasonal ingredients.
repertoire