Food Preparation
Across
- 2. To remove a substance from the surface of a liquid.
- 4. To cause a solid food to turn into or become part of a liquid.
- 7. To return to a previous state by adding water.
- 9. To soak in a hot liquid.
- 12. To place small pieces of butter or another food over the surface of a food.
- 13. To remove the center part of a fruit such as an apple or pineapple.
- 14. To pulverize.
- 16. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
- 17. To cut or break into thin pieces.
- 20. To flatten dough to an even thickness with a rolling pin.
- 21. To make small, shallow cuts on the surface of a food.
- 23. To cook with vapor produced by boiling liquid.
- 24. To cook one food or several foods together in a seasoned liquid for a long period.
- 25. To combine solid fat with flour using a pastry blender, two forks, or the fingers.
- 26. To cook in the oven with dry heat.
Down
- 1. To mix or blend two or more ingredients.
- 2. To remove one part from another, as the yolk from the white of an egg.
- 3. To cut into long, slender pieces.
- 5. To combine two or more ingredients into one mass.
- 6. To cut into four equal pieces.
- 8. To divide into parts with a sharp utensil.
- 10. To remove the seed(s) of a fruit or vegetable.
- 11. To heat sugar until a brown color and characteristic flavor develop.
- 12. To cut into very small cubes of even size.
- 15. To scatter drops of liquid or particles of powder over the surface of a food.
- 17. To put through a sieve to reduce to finer particles.
- 18. To rub fat on the surface of a cooking utensil or food itself.
- 19. To boil in liquid until partially cooked.
- 21. To cut into small bits with kitchen shears.
- 22. To make grooves or folds in dough.