Food Preparation Glossary Crossword

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Across
  1. 1. to gently combine delicate ingredients
  2. 3. to cut food into large, thin pieces
  3. 5. to put dry ingredients, such as flour, through a sifter or stainer in order to add air, remove lumps, or mix ingredients
  4. 6. to cook meats or poultry uncovered in a conventional oven
  5. 11. to cook food by first browning it, then simmering it in a small amount of liquid
  6. 12. to combine ingredients thoroughly by beating or stirring
  7. 13. to thoroughly mix foods using a vigorous over and over motion
  8. 14. to mix ingredients thoroughly, using a spoon, wire whisk, rotary blender, electric mixer, or electric blender
  9. 16. to turn food into a smooth, thick semi-liquid by putting it through a strainer, blender, or food processor
  10. 17. to separate solid particles from a liquid by pouring the liquid through a fine screen
  11. 18. to mix ingredients with a spoon or wire whisk, using a circular motion
  12. 19. to cut up meat, stew or fry it, then serve it in a sauce of its own gravy
  13. 22. to beat together ingredients such as shortening and sugar until soft and creamy
  14. 23. to make liquids flow away from a solid food by placing the food in a container with small holes in the bottom and sides
  15. 24. to cut food into smallest possible pieces
  16. 26. to incorporate air into a mixture by beating it vigorously, making it light and fluffy
Down
  1. 2. to cut food into small 1/8 to 1/4 inch square pieces
  2. 3. to make shallow, straight cuts in the surface of food
  3. 4. to brush or pour liquid over a food as it cooks
  4. 5. to cook food with steam by placing it in a basket or rack over,but no it, boiling water
  5. 7. to cut food into small 1/2 inch square pieces
  6. 8. small, colorful, edible bits of food used to enhance the appearance and texture of any dish
  7. 9. frying cooking food by immersing it in hot fat; also called french frying
  8. 10. to cook small pieces of food quickly in a small amount of oil at high heat, stirring food constantly during the cooking process
  9. 15. to cook food under or over direct heat
  10. 16. to cut off a very thin layer of peel from fruits or vegetables
  11. 20. to cook food in liquid at temperatures just below the boiling point. Bubbles in the liquid will rise slowly and gently but do not break the surface
  12. 21. to cut food into small pieces by pressing and rubbing the food against the rough surface of a grater
  13. 25. to cut food into small, irregular pieces