Food Preparation Techniques

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Across
  1. 1. To use a pastry brush to coat a food with a liquid.
  2. 2. Used to gently mix a light fluffy mixture into a heavier one.
  3. 3. Mixing with a spoon or wire whisk in a circular motion.
  4. 5. To shape a food by hand or by placing it in a decorative mold.
  5. 8. To coat a food with three different layers.
  6. 9. To grind or mash cooked fruits or vegetables until they are smooth.
  7. 12. To remove the center of a fruit.
  8. 14. To mix ingredients, such as salad greens and dressing.
  9. 16. To separate solid particles from a liquid, such as a broth by pouring the mixture through a sieve.
  10. 18. To adjust a scale by subtracting the weight of the container to find the weight of the food alone.
  11. 20. To use a grinder to break up food into coarse, medium, or fine particles.
  12. 22. To coat food heavily with flour, bread crumbs or cornmeal.
  13. 23. To heat liquid to just below the boiling point.
  14. 24. To heat sugar until it liquefies and darkens in color.
  15. 27. To cut a food into thin strips
  16. 28. This means to cut food into small irregular pieces.
  17. 30. To make a liquid clear by removing solid particles.
  18. 31. To cut food into smaller pieces by pressing and rubbing the food against the rough surface of a grater.
  19. 32. To leave an opening in a container so steam can escape during cooking.
  20. 33. This refers to cutting food into small,1/2" square pieces.
  21. 34. This means dividing a food into smaller parts, using a tool with a sharp blade.
  22. 37. To pour liquid over a food as it cooks.
  23. 38. To separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer.
  24. 39. To soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture.
  25. 41. To pulverize food into crumbs, powder or paste
Down
  1. 1. To mix thoroughly and ad air to foods.
  2. 2. To coat a food, such as chicken or fish with flour.
  3. 3. To cut food into small pieces with a kitchen shears.
  4. 4. To crush food into a smooth mixture with a masher or beater.
  5. 6. To lightly sprinkle a food with flour or confectioner's sugar
  6. 7. To add flavorings such as herbs and spices to a food.
  7. 8. To dip a food briefly in boiling water and then in cold water to stop the cooking process.
  8. 10. To divide a food into four equal pieces.
  9. 11. To cover food with a thin layer of another food to add flavor and texture, it aids in browning and moisture retention.
  10. 13. This means to chop food finely.
  11. 15. To pull apart cooked meat with a fork.
  12. 17. To remove the tough outer coating of a food such as eggs or nuts.
  13. 19. To boil a mixture in order to evaporate the liquid and intensify the flavor.
  14. 21. This refers to cutting pieces into small pieces about 1/4" or 1/8" on a side.
  15. 22. To loosen the flavorful food particles in a pan after food has been browned.
  16. 23. To cut a food into large, thin pieces.
  17. 25. To add flavor to a food by soaking it in a cold, seasoned liquid.
  18. 26. To break or tear off small layers of food, often cooked fish, with a fork.
  19. 29. To cut off a very thin layer of peel with a knife or peeler.
  20. 30. To cook a food in a sugar syrup.
  21. 34. To beat ingredients, such as shortening and sugar, combining until soft and creamy.
  22. 35. To coat a food with a liquid that forms a glossy finish.
  23. 36. To remove a stone or seed from a fruit.
  24. 38. To put small pieces of food on the surface of another food.
  25. 39. To make straight shallow cuts with a knife in the surface of a food.
  26. 40. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.