Recipe Basics Review: William Miller

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Across
  1. 2. to cut into very small cubes
  2. 4. To cook in water or liquid in which bubbles rise
  3. 6. To cook in steam
  4. 7. Used to lift and turn flat foods like hamburgers and pancakes
  5. 8. Used for browning and frying food
  6. 13. Browns bread products on both sides at the same time
  7. 14. A pot that has a lid that locks and allows steam to build up
  8. 15. Used to grip and lift hot, bulky foods like broccoli spears
  9. 16. To coat food in butter, margarine, or egg
  10. 17. To flatten using a rolling pin
  11. 19. A spoon like device with a small bowl and long handle
Down
  1. 1. A flat, rectangular pan designed for cookies and biscuits
  2. 3. Used to measure the internal temperature of food at the end of cooking time
  3. 5. A small kitchen utensil designed to extract juices from citrus fruits
  4. 6. To cook in a small amount of fat
  5. 9. To finely divide food by rubbing against a grater
  6. 10. Sixty minutes
  7. 11. To prepare food by applying heat
  8. 12. To mix ingredients by gently turning one part over another
  9. 18. To work dough with “Heel” of hands