Food Preparation Terms #3

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Across
  1. 2. to boil in liquid until partially cooked
  2. 4. to mechanically break down food into finer texture
  3. 6. to remove the outer covering of a fruit or vegetable
  4. 7. to shape by hand or by pouring into a form for desired structure
  5. 8. to combine two or more ingredients into one mass
  6. 9. to decorate foods by adding attractive foodstuffs to serving dish
  7. 10. to apply a liquid that forms a glossy coating
  8. 11. to cook in a skillet with a small amount of fat
  9. 14. to remove the stem and outer covering of fruit or vegetable
  10. 16. to soak meat in a solution containing acid
  11. 18. to rub fat on surface of cooking utensil or on food itself
Down
  1. 1. to change from a solid to a liquid though application of heat
  2. 2. to cook without fat in an uncovered skillet
  3. 3. to remove the outer layer
  4. 5. to cut food into thin, stick-sized strips
  5. 7. to break a food by pressing it with back of spoon or masher
  6. 10. to reduce a food into small bits by rubbing on sharp teeth utensil
  7. 12. to cook in small amount of hot fat
  8. 13. to work dough by pressing it with heels of hand, folding it, turning it and repeating
  9. 14. to remove the seed(s) of a fruit or vegetable
  10. 15. to cut or chop into very fine pieces
  11. 17. to broil over hot coals or to fry on griddle