food
Across
- 1. To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve
- 4. To cut food into small, uneven pieces
- 5. To cut or break food into long, thin strips by using a knife, fork, or grater.
- 6. 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.
- 7. To change food from a solid to a liquid by applying heat.
- 10. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
- 11. To cook food by completely immersing in hot fat
- 14. To cook food in liquid that is just below the boiling point
- 17. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Down
- 2. To lower a food’s temperature to freezing or below by placing it in a freezer.
- 3. To cook meat, fish, or poultry uncovered in an oven with dry, hot air
- 4. To cut food into small, equal size squares about ½ inch in size.
- 5. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
- 8. To cook food in a pan using vapor produced by a boiling liquid
- 9. To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
- 10. To make clean and hygienic
- 12. To cook uncovered UNDER direct heat.
- 13. 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.
- 15. To cut food into VERY FINE, UNEVEN pieces.
- 16. To mix using a spoon or wire whisk with a circular motion