International Cuisine Review

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Across
  1. 2. placing small pieces of food, like butter, on top of another food
  2. 4. used to scrape and spilt bread dough as you work with it on a board
  3. 8. used to sauté, brown, and fry foods
  4. 10. to make very thin, straight cuts in the surface of food
  5. 13. to mix two or more ingredients together
  6. 14. scoops that are used to measure equal amounts of food
  7. 15. liquify food in a blender or food processor
  8. 19. used for baking round layer cakes
  9. 21. used to break up foods fibers, releasing their juices
  10. 24. to brush or pour liquid (juices or melted fat) over food as it cooks
  11. 25. to bring a heating unit to a certain temperature before using it
  12. 28. short metal probe with a gauge, which is inserted into food and instantly indicates the food's internal temperature
Down
  1. 1. deep, narrow, rectangular pan used for baking breads and meatloaf
  2. 3. used for cooking large quantities of liquid on the range, such as stocks, or soups
  3. 5. soaking dried food, like dried peas, in order to replace the water that was lost in drying
  4. 6. used to stretch and flatten dough
  5. 7. shallow, round pans with slanted sides used for pies, tarts, and quiches
  6. 9. used to scrape food from the inside of bowls and pans
  7. 11. to lower the temperature of a food, normally room temperature
  8. 12. used for rinsing and draining foods
  9. 13. flat, rectangular pan for baking cookies and similar items
  10. 16. to beat rapidly until the mixture is fluffy
  11. 17. to put food in boiling water and quickly remove items, shock in cold water
  12. 18. to remove the center seed section of fruit
  13. 20. used to separate solid particles from a liquid
  14. 22. to use high heat to brown meat
  15. 23. to cook over boiling water
  16. 26. used for baking angel food cakes
  17. 27. to press and fold dough with the hands until it is smooth
  18. 29. to mix ingredients lightly with a spoon and fork or hands