preparation techniques vocab.

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Across
  1. 3. to coat a food with three different layers.
  2. 5. to break or tear off small layers of food, often cooked fish, with a fork.
  3. 8. to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.
  4. 10. to divide a food into four equal pieces.
  5. 15. method: first, subtract the amount of fat you want to measure from one cup. Pour that resulting amount of water into the measuring cup.
  6. 20. to beat quickly and vigorously to incorporate into a mixture, making it light and fluffy.
  7. 22. and shred: to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
  8. 23. to cut off a very thin layer of peel with a paring knife.
  9. 25. to coat food heavily with flour, bread crumbs, or cornmeal.
  10. 26. to use a grinder to break up a food into coarse, medium, or fine particles.
  11. 29. to make straight, shallow cuts with a slicing knife in the surface of a food.
  12. 30. to beat ingredients, such as shortening and sugar, combining until soft and creamy.
Down
  1. 1. to crush food into a smooth mixture with a masher or beater.
  2. 2. to pour liquid over a food as it cooks, using a baster or spoon.
  3. 4. to cut a food, such as almonds, into very thin strips.
  4. 6. applying thin layer of one food onto another food for flavor or texture.
  5. 7. and dice: both of these terms refer to cutting food into small, square pieces.
  6. 9. to cut food into small pieces with kitchen shears.
  7. 11. adjusting food scale by subtracting containers weight so food can be weighed.
  8. 12. method: pack the fat into a dry measuring cup, pressing firmly to eliminate pockets of space and to remove air bubbles. Level off the top.
  9. 13. to cut a food into large, thin pieces with a slicing knife.
  10. 14. and mince: chopping means to cut food into small irregular pieces. To mince is to chop finely.
  11. 16. dividing food into smaller parts using sharp bladed tool.
  12. 17. combining two or more ingredients thoroughly so they blend.
  13. 18. to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
  14. 19. to mix thoroughly and add air o foods.
  15. 21. to grind or mash cooked fruits or vegetables until they are smooth.
  16. 24. to pulverize food into crumbs, powder, or paste with a rolling pin: blender, or food processor.
  17. 25. to put small pieces of food, such as butter, on the surface of another food.
  18. 27. method: used for fat that comes in ΒΌ pound sticks, usually margarine. You simply cut off the amount you need, cutting through the paper with a knife.
  19. 28. used to gently mix a light, fluffy mixture into a heavier one.