Food Preparation

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Across
  1. 2. To ornament food – usually with another colorful food – before serving to add eye appeal.
  2. 5. To coat food with butter, margarine, or egg - using a small brush
  3. 6. To roast meat slowly on a spit rack or rack over heat-basting frequently with a seasoned sauce
  4. 10. To cook over, under, or in front of hot coals or a gas barbecue or electric burner, or other form of direct heat.
  5. 11. To add salt, pepper, or other substances to food to steam enhance the flavor.
  6. 13. To cook in the steam generated by boiling water
  7. 14. To bake, dry, or toast a food until the surface is brown.
  8. 15. To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and dice stretching until smooth and elastic
  9. 17. To beat sugar and fat together until fluffy
  10. 20. To remove or strip off the skin or rind of some fruits and vegetables
  11. 21. To mix by using circular motion, going around and saute around until blended
  12. 23. To cut into small pieces
  13. 24. In To mix ingredients by gently turning one part over beat another with a spatula.
Down
  1. 1. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through mixture
  2. 3. To cook in a small amount of fat
  3. 4. To beat rapidly to introduce air bubbles into food.Applied to cream, eggs, and gelatin.
  4. 6. To cook in water or liquid in which bubbles rise flour continually and break on surface
  5. 7. To cook by dry heat, usually in oven
  6. 8. To mix ingredients lightly without mashing or crushing them
  7. 9. To prepare food by applying heat in any form.
  8. 10. To mix two or more ingredients together until well combined.
  9. 11. To cook below the boiling point, bubbles form peel slowly and break on the surface.
  10. 12. To finely divide food in various sizes by rubbing blend it on a grater with sharp projections.
  11. 16. To cut into very small cubes.
  12. 17. In To cut fat into flour with two knives, or a pastry fold in blender, until it is distributed in small particles throughout the mixture
  13. 18. To cut or chop food as finely as possible.
  14. 19. To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
  15. 22. To flatten to a desired thickness by using a rolling pin.