cooking terms
Across
- 4. to beat quickly and vigourously to incorperate air into a mixture, making it light and fluffy.
- 6. using water to measure out the right amount of fat. uses negative space. (2wds).
- 9. to break or tear off small layers of food with a fork.
- 10. to cut into small, fine pieces. (3wds).
- 14. to use a pastry brush to coat a food with a liquid, such as an egg wash.
- 17. used to gently mix a light, fluffy mixture with a heavier one.
- 18. to divide food into equal pieces.
- 21. to cut food into smaller pieces by pressing and rubbing the food against a grater. (3wds).
- 24. to pack the material into a measuring cup and level off the top. (3wds).
- 26. measuring method used on sticks of butter. the wrapper is usually divided into tablespoons. (2wds).
- 27. to put small pieces of food, such as butter, on the surface of another food.
- 28. to pour liquid over a food as it cooks, using a baster or a spoon.
- 29. to pulverize food into crumbs.
Down
- 1. to cut food into large, thin pieces.
- 2. to mix with a spoon or a wire whisk.
- 3. to cut food into small pieces with kitchen shears.
- 5. to crush food into a smooth mixture.
- 7. to beat foods like shortening and sugar until soft.
- 8. to cut a food, such as almonds, into very thin strips.
- 11. to coat food heavily with flour, bread crumbs, or cornmeal.
- 12. to cut into cubes. (3wds).
- 13. to coat a food, such as chicken or fish, with flour.
- 15. to mash cooked fruits or vegetables until smooth.
- 16. to use a grinder to make course particles, such as coffee beans.
- 19. to cut off a thin layer of peel
- 20. to coat a food with different layers to create a breading, like chicken strips.
- 22. to make straight, shallow cuts within food.
- 23. to lightly sprinkle a food with flour or confectioner's sugar.
- 25. to tumble salad greens and dressing with tongs.
- 28. to mix thoroughly and add air to foods.