CH.25 N&W vocab
Across
- 2. briefly dip food in boiling water and then in cold water to stop the cooking process
- 6. dividing food into smaller parts using a sharp blade
- 7. pulverize food into crumbs, powder, or paste
- 9. put small pieces of food (ex. butter) in the surface of another food
- 10. using a spatula to fold heavy ingredient overtop of a lighter one to mix
- 12. heat liquid to just below the boiling point
- 14. to beat ingredients until soft and creamy
- 15. cut small foods (like almonds) into very thin strips
- 18. cut into large, thin pieces
- 19. to coat a food with flour
- 20. separate water from solid food
- 22. subtracting the weight of the container when weighting
- 25. coat food with 3 different layers (ex. flour, egg, seasoning)
- 26. grind or smash cooked fruits or vegetables until they are smooth
- 27. heat sugar until it liquifies and darkens in color
- 30. loosen the flavorful food particles in a pan after food has been browned
Down
- 1. pour liquid over food as it cooks
- 2. use a pastry brush to thinly coat food with a liquid (ex. Butter, sauce)
- 3. to cook food in a sugar syrup
- 4. divide into 4 equal pieces
- 5. to remove the tough outer coating of a food
- 7. put a thin layer of food on top of another food
- 8. make a liquid clear by removing solid particles
- 10. to break/tear off small layers of food
- 11. lightly sprinkle a food with flour or confectioners’ sugar
- 13. remove the center of a fruit
- 16. to make straight, shallow cuts in the surface of a food
- 17. add flavor to a food by soaking it in a cold, seasoned liquid
- 18. cut food into small pieces with kitchens shears
- 21. to break up a food into coarse, medium, or fine particles
- 23. to coat a food with a liquid that forms a glossy finish
- 24. coat food heavily with flour, breadcrumbs, or cornmeal
- 26. cut off a very thin layer of peel (peeling)
- 28. thoroughly blend to ingredients
- 29. soak dry ingredients in hot liquid