Food Preparation Glossary Crossword
Across
- 1. to gently combine delicate ingredients
- 3. to cut food into large, thin pieces
- 5. to put dry ingredients, such as flour, through a sifter or stainer in order to add air, remove lumps, or mix ingredients
- 6. to cook meats or poultry uncovered in a conventional oven
- 11. to cook food by first browning it, then simmering it in a small amount of liquid
- 12. to combine ingredients thoroughly by beating or stirring
- 13. to thoroughly mix foods using a vigorous over and over motion
- 14. to mix ingredients thoroughly, using a spoon, wire whisk, rotary blender, electric mixer, or electric blender
- 16. to turn food into a smooth, thick semi-liquid by putting it through a strainer, blender, or food processor
- 17. to separate solid particles from a liquid by pouring the liquid through a fine screen
- 18. to mix ingredients with a spoon or wire whisk, using a circular motion
- 19. to cut up meat, stew or fry it, then serve it in a sauce of its own gravy
- 22. to beat together ingredients such as shortening and sugar until soft and creamy
- 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
- 24. to cut food into smallest possible pieces
- 26. to incorporate air into a mixture by beating it vigorously, making it light and fluffy
Down
- 2. to cut food into small 1/8 to 1/4 inch square pieces
- 3. to make shallow, straight cuts in the surface of food
- 4. to brush or pour liquid over a food as it cooks
- 5. to cook food with steam by placing it in a basket or rack over,but no it, boiling water
- 7. to cut food into small 1/2 inch square pieces
- 8. small, colorful, edible bits of food used to enhance the appearance and texture of any dish
- 9. frying cooking food by immersing it in hot fat; also called french frying
- 10. to cook small pieces of food quickly in a small amount of oil at high heat, stirring food constantly during the cooking process
- 15. to cook food under or over direct heat
- 16. to cut off a very thin layer of peel from fruits or vegetables
- 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
- 21. to cut food into small pieces by pressing and rubbing the food against the rough surface of a grater
- 25. to cut food into small, irregular pieces