Into to foods

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Across
  1. 1. To put an ingredient through a sieve to reduce to finer particles.
  2. 3. To decorate foods by adding other attractive and complementary foodstuffs to the food dish
  3. 5. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy.
  4. 7. To cook food in a small amount of hot fat
  5. 8. To cook in the oven with dry heat
  6. 9. To cut into very small cubes of even size (1/4 inch or less).
  7. 10. To mix with a circular motion
  8. 12. To stir ingredients until they are thoroughly combined
  9. 14. To mix lightly
  10. 16. To cut off the outer skin of fruits and/ or vegetables
  11. 17. To combine a solid fat with flours using a blender or two forks
  12. 18. To stir ingredients until they are thoroughly combined
  13. 19. To beat quickly and steadily by hand with a whisk or rotary beater.
  14. 20. To cut or chop into very fine pieces
Down
  1. 2. To mix gently, bring a wooden spoon or other cooking utensils down through the mixture, across the bottom, and then back up over the top, until blended.
  2. 3. To reduce food into small bites by rubbing it on the sharp teeth of a utensil
  3. 4. To coat food (fish, poultry, etc.) in flour or breading lightly.
  4. 5. To cut into uniform box-shaped pieces with all sides equal
  5. 6. Let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc.
  6. 11. To cut into small bits with kitchen shears.
  7. 12. To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.
  8. 13. To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
  9. 15. To cook in a liquid that is barely at the boiling point
  10. 17. To cut foods into about 1/2" in diameter. They do not have to be perfectly equal but should approximate the same size in order to cook evenly.
  11. 18. To cook in liquid over 212 degrees