CH.25 N&W vocab

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