Food Preparation Terms #5

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Across
  1. 1. to separate solid from liquid materials
  2. 2. to soak in a hot liquid
  3. 3. to remove a substance from surface of a liquid
  4. 4. to beat quickly and steadily by hand with whisk or rotary beater
  5. 6. to leave an opening through which steam can escape
  6. 9. to cut into long, slender pieces
  7. 10. to put though a sieve to reduce to finer particles
  8. 11. to make free from microorganisms
  9. 12. to mix with a circular motion
  10. 13. to cook foods quickly in small amount of fat over high heat
  11. 14. to remove from a form
  12. 15. to make a liquid more dense by adding a food like flour or cornstarch
  13. 16. to use small pieces of aluminum foil to cover areas of a food
Down
  1. 1. to scatter drops of liquid or particles of powder over surface of food
  2. 3. to cook one food or several foods together in seasoned liquid
  3. 5. to cut into thin, flat pieces
  4. 7. to make surface of a food brown by applying heat
  5. 8. to prepare fowl for cooking by binding wings and legs
  6. 9. to cook with vapor produced by boiling liquid
  7. 10. to cut or break into thin pieces
  8. 11. to cut into small bits with kitchen shears
  9. 12. to cook in liquid that is barely at boiling point
  10. 15. to mix lightly