PREP

1234567891011121314151617181920212223242526272829303132333435
Across
  1. 2. REMOVE TOUGH OUTER COATING OF A FOOD SUCH AS EGGS OR NUTS
  2. 7. SEPERATE SOILD PARTICLES FROM A LIQUID SUCH AS BROOTH
  3. 9. DIP A FOOD BRIEFLY IN BOILING WATER AND THEN IN COLD WATER TO STOP THE COOKING
  4. 10. CUT FOOD SUCH AS CHEDDAR CHEESE
  5. 11. TO USE A GRINDER TO BREAK UP FOOD
  6. 13. USE A PASTRY BRUCH TO COAT FOOD
  7. 14. CUT FOOD SUCH AS ALMOUNDS
  8. 15. MIX WITH A SPOON OR WIRE WHISK
  9. 17. PULVERIZE FOOD INTO CRUBS
  10. 18. DIVIDE A FOOD INTO FOUR EQUAL PARTS
  11. 19. SHAPE A FOOD BY HAND OR PLACING IT IN A MOLD
  12. 22. LIGHTLY SPRINKLE A FOOD WITH FLOUR OR POWDER SUGAR
  13. 26. LOOSEN THE FLAVORFUL PRTICLES
  14. 28. COAT FOOD HEAVILY WITH FLOUR, BRADCRUMBS, OR CORNMEAL
  15. 29. CRUSH FOOD INTO SMOOTH MIXTURE
  16. 31. COATFOOD INTO THREE DIFFRENT LAYERS
  17. 33. REMOVE WATER FRON A SOILD FOOD
  18. 34. TO COOK A FOOD IN A SUGAR SYRUP
  19. 35. BEAT QUICKLY
Down
  1. 1. SOAK DRY INGREDIENTS
  2. 2. HEAT LIQUID TO JUST BELOW THE BOILING POINT
  3. 3. GRIND OR MASH UNTILL SMOOTH
  4. 4. COAT A FOOD, SUCH AS CHICKEN OR FISH, WITH FLOUR
  5. 5. REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE
  6. 6. TO MAKE LIQUID CLEAR BY REMOVING SOLID PARTICLES
  7. 7. ADD FLAVOR
  8. 8. TO GENTLY MIX A LIGHT FLUFFY MIXTURE INTO ONE HEAVIER ONE
  9. 9. POR LIQUID OVER FOOD AS IT COOKS USING A BASTER OR A SPOON
  10. 12. LEAVE AN OPENING IN A CONTAINER SO STEAM CAN ESCAPE DURING COOKING
  11. 13. MIX THROUGHLY AND ADD AIR TO FOODS
  12. 14. INTO LARGE PIECES
  13. 16. ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SESONED LIQUID
  14. 20. TO PUT SMALL PIECES OF FOOD SUCH AS BUTTER ON THE SURFACE OF ANOTHER FOOD
  15. 21. TO MIX INGREDIENTS SUCH AS SALADS
  16. 23. BOIL A MIXTURE IN OREDER TO EVAPORATE THE LIQUID AND INTENSIFY THE FLAVOR
  17. 24. BREAK OR TEAR OFF SMALL LAYERS
  18. 25. REMOVE THE CENTER OF A FRUIT
  19. 27. BEAT INGREDIENTS SUCH AS BUTTER AND SUGAR
  20. 30. COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
  21. 32. CUT FOOD INTO SMALL PIECES