Chapter 25 Vocab

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Across
  1. 2. Cutting a thin layer of peel with a peeler
  2. 5. Mixing thoroughly to add air into food
  3. 6. Breaking off small pieces of food with a fork or your hands(Usually done to fish, bread, or chicken)
  4. 7. Leaving an opening in a container so steam can escape while cooking
  5. 8. Lightly sprinkling a food with flour or confectioners sugar
  6. 11. Shaping a food with your hands or with a decorative mold
  7. 12. Cooking a food in a sugar syrup
  8. 14. Chop finely using a sharp blade
  9. 15. Diving food into small irregular pieces with a blade
  10. 16. Heating a liquid to just below the boiling point
  11. 19. Mixing, usually with a spoon or whisk, in a circular direction
  12. 21. grinding or mashing cooked fruits or vegetables until smooth
  13. 23. Making straight, shallow cuts in the surface of food
  14. 24. Loosening the flavorful food particles in a pan after a food has been browned
  15. 25. Cutting food into small pieces with kitchen shears
Down
  1. 1. Cutting food into 4 equal parts
  2. 3. Coating a food with a liquid the forms a glassy finish
  3. 4. Beating ingredients until soft and creamy
  4. 5. Coating food with three different layers
  5. 6. Mixing a light mixture into a heavier one
  6. 9. Cutting a food into very thin strips
  7. 10. Pouring liquid over a food as it cooks
  8. 13. Mixing ingredients by tumbling them with tongs/a large fork and spoon
  9. 15. Removing the center of a fruit with a knife
  10. 17. Pulverising food into crumbs, powder or paste
  11. 18. Heavily coating food with flour
  12. 20. Subtracting the weight of the container to find the weight of the food
  13. 22. Dipping a food in boiling water before dipping it in cold water to stop the cooking process
  14. 23. Removing the hard exterior of a food
  15. 24. Putting small pieces of food onto another food