Cooking Methods
Across
- 2. 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.
- 5. To cut or break food into long, thin strips by using a knife, fork, or grater.
- 6. To sprinkle or coat a food with flour.
- 7. To change food from a solid to a liquid by applying heat.
- 9. To expose to warmth in order to free from a frozen state.
- 10. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
- 12. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
- 15. To rub fat on the surface of a food or a cooking utensil
- 17. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
- 18. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
- 19. To remove the outer layer/skin, by stripping or pulling off with your finger or a knife
- 20. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Down
- 1. To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion
- 3. To cause a solid food to turn into or become part of a liquid
- 4. To cut food into small, equal size squares about ½ inch in size.
- 7. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
- 8. To leave an opening in the covering of a food through which steam can escape.
- 11. To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
- 13. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
- 14. To cook uncovered UNDER direct heat.
- 16. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.