Chapter 25 health

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Across
  1. 1. to heat liquid just below the boiling point
  2. 4. To beat quickly and vigorously to incorporate air into a mixture
  3. 6. to mix thoroughly and add air to foods
  4. 10. Covering a food with a thin layer of another food
  5. 13. to cut food, such as cheese or carrots, into smaller pieces or shred
  6. 14. To add flavor to a food by soaking it in a cold, seasoned liquid
  7. 17. to cut a food into very thin strips
  8. 19. Oft applies to food that is being cooked and involves mixing to distribute heat and keeps food from sticking to a pan
  9. 21. to cut off a very thin layer of peel with a paring knife
  10. 22. to beat ingredients until soft and creamy
  11. 24. Both refer to cutting food into small square pieces
  12. 27. To grind or mash cooked fruits or vegetables until they are smooth
  13. 28. To mix ingredients by tumbling them with tongs or a large spoon and fork
  14. 31. Dividing a food into smaller parts
  15. 32. To use a pastry brush to coat a food with a liquid
  16. 33. to pulverize food into crumbs, powder, or paste
  17. 34. to cut food into small pieces with kitchen shears
  18. 36. to separate water from solid food
  19. 37. to remove the tough outer coating of a food
  20. 39. subtracting the weight of the container to find the weight of the food alone
  21. 40. to make straight shallow cuts with a slicing knife
  22. 43. to coat a food with flour
  23. 44. to coat food heavily with flour, bread crumbs, or cornmeal
Down
  1. 1. to separate solid particles form a liquid such as broth, by pouring the mixture though a strainer or sieve
  2. 2. Combining two or more ingredients thoroughly
  3. 3. to heat sugar until it liquefies and darkens in color. May also be used to draw sugar content out of food
  4. 5. to break or tear off small layers of food
  5. 7. to coat a food with three different layers
  6. 8. to cook a food in sugar syrup
  7. 9. To use a grinder to break up a food into coarse, medium, or fine particles
  8. 11. To coat a food with a liquid that forms a glossy finish
  9. 12. To loosen the flavorful food particles in a pan after food has been browned. The food is removed from the pan and excess fat poured off. A small amount of liquid is added, stirred, and simmered. The resulting sauce is served with the cooked food
  10. 15. to cut a food into large, thin pieces
  11. 16. To shape a food by hand or by placing it in a decorative mold
  12. 17. to soak dry ingredients such as tea or herbs in hot liquid to extract flavor or soften the texture
  13. 18. To leave an opening in a container so steam can escape during cooking
  14. 20. to divide a food into four equal pieces
  15. 22. to make a liquid clear by removing solid particles
  16. 23. to crush food into a smooth mixture
  17. 25. To put small pieces of food on the surface of another
  18. 26. To pour liquid over a food as it cooks.
  19. 27. to remove a stone or seed from a fruit using a sharp knife
  20. 29. to add flavorings as herbs and spices to a food
  21. 30. Chopping means to cut food into small pieces, mincing is chopping finely
  22. 33. to remove the center of a fruit
  23. 35. To lightly sprinkle a food with flour or confectioners’ sugar
  24. 38. to dip a food briefly in boiling water and then in cold water to stop the cooking process
  25. 41. to boil a mixture in order to evaporate the liquid and intensify the flavor.
  26. 42. Used to gently mic a light, fluffy mixture into a heavier one.