Chapter 25 Cooking Vocab Terms
Across
- 2. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
- 3. to use a pastry brush to coat a food with a liquid
- 7. to cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater. To Shred food, pull it apart with a fork
- 8. to cut food into small pieces with kitchen shears
- 11. cutting food into small, square pieces
- 16. to put small pieces of food on the surface of another food
- 17. to cut food into large, thin pieces with a slicing knife
- 18. mix with a spoon or wire whisk in a circular motion. This distributes heat and keeps food from sticking to a pan
- 20. to coat food with a thin layer of another food or liquid
- 22. to divide a food into four equal pieces
- 25. to crush food into a smooth mixture with a masher or beater
- 26. to beat ingredients, combining until soft and creamy
- 27. combining two or more ingredients thoroughly so they blend
- 28. pack into a dry measuring cup, press firmly, and level off the top; used for measuring shortening
Down
- 1. to Chop is to cut food into small, irregular pieces. To Mince is to chop finely
- 4. to cut a food into very thin strips
- 5. to break or tear off small layers of food with a fork
- 6. to grind or mash cooked fruits or vegetables until they are smooth
- 7. to use a grinder to break up a food into coarse, medium, or fine particles
- 9. to pour liquid over a food as it cooks, using a baster or spoon
- 10. to gently mix a light, fluffy mixture into a heavier one. Place the light mixture on top of the heavier mixture and mix it
- 11. dividing a food into smaller parts, using a tool with a sharp blade
- 12. to mix thoroughly and add air to foods
- 13. to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor
- 14. cut off the amount you need from the stick, cut through the paper with a serrated knife; used for fat in ΒΌ pound sticks
- 15. to mix ingredients by tumbling them with tongs or a large spoon and fork
- 19. subtracting the weight of the container when weighing to find the weight of the food alone
- 21. to coat a food with three different layers, first with flour, then a liquid, and finally with crumbs or cornmeal
- 23. to make straight, shallow cuts with a slicing knife in the surface of a food
- 24. to cut off a very thin layer of peel with a paring knife