Cooking Methods
Across
- 2. To cut food into VERY FINE, UNEVEN pieces.
- 4. To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
- 8. To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
- 10. To rub fat on the surface of a food or a cooking utensil
- 12. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
- 15. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
- 17. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
- 18. To cook uncovered UNDER direct heat.
- 19. To leave an opening in the covering of a food through which steam can escape.
- 20. To change food from a solid to a liquid by applying heat.
Down
- 1. To cause a solid food to turn into or become part of a liquid.
- 3. To cut food into small, equal size squares about ½ inch in size.
- 4. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
- 5. To increase the flavor of a food by adding herbs, spices, or other ingredients
- 6. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
- 7. To lower a food’s temperature to freezing or below by placing it in a freezer.
- 9. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
- 11. To remove liquid from a solid food by pouring off the liquid
- 13. To cut food into small, equal size squares about ¼ to ⅛ inch in size
- 14. To lightly brown or cook food in a SMALL amount of hot fat over MODERATE HEAT
- 16. To cook pieces of meat, poultry, or vegetables slowly over LOW HEAT in a SMALL amount of hot liquid in a tightly covered pan.
- 18. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking