Food preparation

2. To put a fine substance through a sieve so as to remove lumps or large particles.
4. To cut into small pieces, generally used with vegetables.
5. To coat with oil or butter.
7. To remove excess liquid from food after washing or cooking it.
8. To divide into small parts by rubbing on a serrated surface, usually used with cheese.
9. To cook or be cooked slowly in liquid in a closed dish or pan.
10. To cook meat or vegetables on a rack with an extremely high temperature.
12. To make meat softer and easier to eat by beating it or adding marinade before cooking it.

1. To grind food, normally meat, into small pieces. A machine is often used to do this.
3. To cover an object or surface with small drops or particles of a substance.
6. To mix the white and yellow parts of eggs together while cooking them in a pan.
9. To quickly fry food by placing it in hot oil.
11. To press and stretch dough with your hands; usually used when making bread.