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Across
  1. 5. To sprinkle confectioners sugar, baing cocoa or flour lightly over foods.
  2. 6. cut To cut foods diagonally into thick or thin slices most often used in stir frt cooking.
  3. 9. To beat rapidly by hand or wih an electric mixer to add air and increase volume.
  4. 11. To cut or tear foods into long thin strips.
  5. 13. To rub foods, such as hard cheese, citrus peel and spices over a grater to produce very fine particles.
  6. 14. To toss salads with salad dresing.
  7. 16. To remove the outter leaves from an ear of corn.
  8. 17. To place pieces of meat and vegetables onto skewers for instance, when making kabobs.
  9. 20. To cook liquids alone or a combination of ingredients with liquid just under the boiling point.
  10. 21. To rub the inside of a baking dish o pan with fat to keep the contents from sticking
  11. 23. To cut herbs into small pieces using kitchen shears.
  12. 24. To cut foods intp long thin matchsticks shapes about 2 inches long and 1/4 inch thick.
  13. 25. To cook food 4 to 6 inches from a heat source.
  14. 26. To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food
  15. 28. jus Natural untichen juices that collect while roasting meat.
  16. 30. To cut foods into 1/4 to 1/2 inch pieces.
  17. 31. To remove the seed area of an apple or pear using a coring tool or a small knife.
  18. 32. To holdfoods at low temp. withoutfuther cooking usually around 2000 degrees.
Down
  1. 1. To break up small pieces of butter and distribute over the top of a dish, casserole or pie.
  2. 2. To cut foods into 1/2 to 1 inch pieces that are square in shape.
  3. 3. To stir or beattwo or more ingredients together with a spoon or fork until well combined.
  4. 4. To cut foods into small cubes 1/8 to 1/4 inch in size.
  5. 7. To blend a combination of ingrredents by hand uing a spoon in circular motion.
  6. 8. To quickly and gently mix ingredients with a spoon and fork ,often used in salads or pastas.
  7. 10. To dip or roll foods in flour ,sugar or a sauce until covered.
  8. 11. To cook or lightly brown foods in butter, margarine or oil until tender.
  9. 12. To romove skin form fruits and vegetable using a small knife or vegetable peeler.
  10. 15. To seperate solids from liquid b poring though a colander or sieve.
  11. 18. To make a mixture smooth by rapidly mixing with a spoonfork, wire wisk or electric mixer.
  12. 19. To transform a solid piece of food into smaller pieces using a meatgrinder, food processor or mortar and pestle.
  13. 22. To make thin slashes on the surface of meats to tenderize or decorate.
  14. 23. To remove with a spoon a layer of fat or foam that rises to the top of coooking liquids.
  15. 27. To thicken sauces and gravy by boiling down and evaporating a portion of the liquids in an un covered pan
  16. 29. A french term for mixture of flour and fat that is coooked together until golden broun and used to thicken gumbo soups and sauces.
  17. 31. To lightly coat foods with flour or bread crumbs.