preparation techniques vocab.
Across
- 3. to coat a food with three different layers.
- 5. to break or tear off small layers of food, often cooked fish, with a fork.
- 8. to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.
- 10. to divide a food into four equal pieces.
- 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.
- 20. to beat quickly and vigorously to incorporate into a mixture, making it light and fluffy.
- 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.
- 23. to cut off a very thin layer of peel with a paring knife.
- 25. to coat food heavily with flour, bread crumbs, or cornmeal.
- 26. to use a grinder to break up a food into coarse, medium, or fine particles.
- 29. to make straight, shallow cuts with a slicing knife in the surface of a food.
- 30. to beat ingredients, such as shortening and sugar, combining until soft and creamy.
Down
- 1. to crush food into a smooth mixture with a masher or beater.
- 2. to pour liquid over a food as it cooks, using a baster or spoon.
- 4. to cut a food, such as almonds, into very thin strips.
- 6. applying thin layer of one food onto another food for flavor or texture.
- 7. and dice: both of these terms refer to cutting food into small, square pieces.
- 9. to cut food into small pieces with kitchen shears.
- 11. adjusting food scale by subtracting containers weight so food can be weighed.
- 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.
- 13. to cut a food into large, thin pieces with a slicing knife.
- 14. and mince: chopping means to cut food into small irregular pieces. To mince is to chop finely.
- 16. dividing food into smaller parts using sharp bladed tool.
- 17. combining two or more ingredients thoroughly so they blend.
- 18. to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
- 19. to mix thoroughly and add air o foods.
- 21. to grind or mash cooked fruits or vegetables until they are smooth.
- 24. to pulverize food into crumbs, powder, or paste with a rolling pin: blender, or food processor.
- 25. to put small pieces of food, such as butter, on the surface of another food.
- 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.
- 28. used to gently mix a light, fluffy mixture into a heavier one.