Food Terms

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Across
  1. 2. To reduce food into small bits by rubbing it on the sharp teeth of a utensil
  2. 5. To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
  3. 6. To cut into four equal pieces
  4. 8. To sprinkle or coat with flour
  5. 9. To cut or chop into very fine pieces
  6. 13. To cook uncovered in the oven with dry heat
  7. 15. To mix or blend two or more ingredients
  8. 16. To put through a sieve to reduce to finer pieces
  9. 17. To cut into small squares of equal size
  10. 20. To cook in liquid that is barely at the boiling point
  11. 21. To heat an appliance to desired temperature about 5 to 8 minutes before it is to be used
  12. 24. To soften solid fats often by adding a second ingredient such as sugar and working with a wooden spoon until the fat is creamy
  13. 25. To work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic
  14. 28. To separate solid from liquid materials
  15. 29. To cook uncovered under a direct source of heat
  16. 31. To cut food into thin, stick sized strips
Down
  1. 1. To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
  2. 3. To mix ingredients together with a circular up and down motion using a spoon, wisk, or rotary or electric beater
  3. 4. To remove one part from another, as the yolk from the white of an egg
  4. 7. To combine solid fat with flour using a pastry blender, two forks, or the fingers
  5. 8. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up and over motion so the finished product remains light
  6. 10. To cut into small pieces
  7. 11. To beat quickly and steadily by hand with a whisk or rotary beater
  8. 12. to rub fat on the surface of cooking utensil or on food itself
  9. 14. To cook food in small amount of hot fat
  10. 18. To cook in oven with dry heat
  11. 19. To cut into very small cubes of even size
  12. 22. To make liquid more dense by adding an agent like flour, cornstarch, or egg yolks
  13. 23. To remove outer layer
  14. 26. To cause a solid food to turn into or become part of a liquid
  15. 27. To cook in liquid at 212 degrees Fahrenheit
  16. 30. To make food cold by putting it in the refrigerator