Cooking vocabulary

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Across
  1. 3. To cut a food into large, thin pieces with a slicing knife.
  2. 5. Often applies to food that cooking. Mix with a spoon or whisk in a circular motion.
  3. 7. To coat a food with three different layers.
  4. 8. To coat a food, such as chicken or fish, with flour.
  5. 9. To pour liquid over a food as it cooks, using a baster or spoon.
  6. 10. To cut off a very thin layer of peel with a paring knife.
  7. 11. To shape a food by hand or by placing it in a decorative mold.
  8. 12. To put small pieces of food, such as butter, on the surface of another food.
  9. 14. and mince: Chopping means to cut food into small, irregular pieces.
  10. 17. Subtracting the weight of the container to find the weight of the food alone.
  11. 18. To use a grinder to break up a food into coarse, medium, or fine particles.
  12. 20. To remove the center of a fruit, such as an apple or pineapple.
  13. 21. To divide a food into four equal pieces.
  14. 23. Used to gently mix a light, fluffy mixture into a heavier one.
  15. 26. To remove tough outer coating of a food, such as eggs or nuts.
  16. 28. means dividing a food into smaller parts, using a tool with a sharp blade.
  17. 29. To make straight, shallow cuts with a slicing knife in the surface of a food.
  18. 30. To leave an opening in a container so steam escape during cooking.
Down
  1. 1. method: This is a common method for measuring shortening.
  2. 2. To add such flavorings as herbs and spices to a food.
  3. 4. To coat a food with a liquid that forms a glossy finish.
  4. 6. To coat food heavily with flour, breadcrumbs, or cornmeal.
  5. 8. TO break or tear off small layers of food, often cooked fish, with a fork
  6. 12. To lightly sprinkle a food with flour or confectioners' sugar.
  7. 13. To loosen the flavorful food particles in a pan after food has been browned.
  8. 15. To grind or mash cooked fruits or vegetables until they are smooth.
  9. 16. To cut a food, such as almonds, into very thin strips.
  10. 19. To heat liquid to just below the boiling point. Also, to branch food.
  11. 22. To crush food into a smooth mixture with a master or beater.
  12. 24. Combining two or more ingredients throughly so they blend.
  13. 25. To mix throughly and add air to foods
  14. 27. and dice: Both of these terms refer to cutting food into small, square pieces.
  15. 29. To cut food into small pieces with kitchen shears.