Food Preparation Crossword

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Across
  1. 3. to let a food stand until it no longer feels warm to the touch
  2. 4. to put through a sieve to reduce to finer particles
  3. 8. to stir ingredients until they are thoroughly combined
  4. 10. to cook in the oven with dry heat.
  5. 12. to cut into small bits with kitchen shears
  6. 14. to cut into very small cubes of even size
  7. 15. to brown the surface of a food very quickly with high heat
  8. 17. to add herbs, spices, or other ingredients to a food to increase the flavour of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking
  9. 18. to change from a solid to a liquid through the application of heat
  10. 20. to remove a substance from the surface of a liquid
  11. 21. to remove the outer layer
  12. 22. to break a food by pressing it with the back of a spoon or masher or forcing it through a ricer
  13. 23. to make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks
  14. 24. to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
  15. 25. to cut into small pieces
  16. 27. to cook in a large amount of hot fat
  17. 29. to cause a solid food to turn into or become part of a liquid
  18. 31. to cook one food or several foods together in a seasoned liquid for a long period
  19. 35. to remove liquid from a food product
  20. 38. to cut food into thin, stick-sized strips
  21. 39. to cut or break into thin pieces
  22. 42. to cook in liquid at 100 degrees Celsius
  23. 43. to reduce a food into small bits by rubbing it on the sharp teeth of a utensil
  24. 44. to soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy
  25. 45. to cook food in a small amount of hot fat
  26. 46. to make a food cold by placing it in a refrigerator or in a bowl over crushed ice
  27. 48. to remove one part from another, as the yolk from the white of an egg
  28. 50. to divide into parts with a sharp utensil
  29. 51. to soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
  30. 53. to separate solid from liquid materials
  31. 56. to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
  32. 57. to rub fat on the surface of a cooking utensil or on a food itself
Down
  1. 1. to remove the center part of a fruit such as an apple or pineapple
  2. 2. to mix or blend two or more ingredients
  3. 3. to cut into small squares of equal size
  4. 4. to cook with vapor produced by a boiling liquid
  5. 5. to make the surface of a food brown by applying heat
  6. 6. to cook in liquid that is barely at the boiling point
  7. 7. to apply sauce, melted fat, or other liquid with a basting or pastry brush
  8. 9. to lightly sprinkle the surface of a food with sugar, flour, or crumbs
  9. 11. to heat sugar until a brown colour and characteristic flavour develop
  10. 13. to cut or chop into very fine pieces
  11. 16. to coat with dry bread or cracker crumbs
  12. 17. to cut into thin, flat pieces
  13. 19. to beat quickly and steadily by hand with a whisk or rotary beater
  14. 20. to mix with a circular motion
  15. 26. to heat an appliance to a desired temperature about 5-8 minutes before it is to be used
  16. 28. to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or silicone spatula using a down, up, and over motion so the finished product remains light
  17. 30. to leave an opening through which steam can escape in the covering of a food to be cooked in a microwave oven
  18. 32. to work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic
  19. 33. to decrease the quantity of a liquid and intensify the flavor by boiling
  20. 34. to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavour
  21. 36. to cook uncovered in the oven with dry heat
  22. 37. to shape into a round mass; to wrap a flat, flexible piece of food around on itself; to flatten dough to an even thickness with a rolling pin
  23. 40. to coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs
  24. 41. to cut into four equal pieces
  25. 42. to mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary or electric beater
  26. 43. to apply a liquid that forms a glossy coating
  27. 46. to thoroughly cover a food with a liquid or dry mixture
  28. 47. to cook uncovered under a direct source of heat
  29. 49. to cook over or in a simmering liquid
  30. 52. to mix lightly
  31. 54. to cook in a small amount of hot fat
  32. 55. to combine two or more ingredients into one mass