Terms and safety

1234567891011121314151617181920212223242526272829303132333435363738
Across
  1. 2. TO BEAT INGREDIENTS SUCH AS SHORTENING AND SUGAR UNTIL SOFT AND CREAMY
  2. 4. TO REMOVE THE TOUGH OUTER COATING OF A FOOD
  3. 6. OR SHRED TO CUT FOOD SUCH AS CHEESE INTO SMALLER PIECES USING A GRATER
  4. 7. TO SEPARATE WATER FROM SOLID FOOD
  5. 8. DIVIDING A FOOD INTO SMALLER PARTS, USING A TOOL WITH A SHARP BLADE
  6. 9. TO CRUSH FOOD
  7. 14. TO CUT OFF A VERY THIN LAYER OF PEEL WITH A PARING KNIFE
  8. 15. TO BEAT QUICKLY AND VIGOROUSLY
  9. 18. TO MIX INGREDIENTS, SUCH AS SALADS, GREENS, AND DRESSING
  10. 20. MIX THOROUGHLY AND ADD AIR TO FOODS
  11. 21. TO PUT SMALL PIECES OF FOOD ON THE SURFACE OF ANOTHER FOOD
  12. 24. TO CUT INTO LARGE, THIN PIECES WITH A SLICING KNIFE
  13. 25. TO BOIL A MIXTURE IN ORDER TO EVAPORATE THE LIQUID
  14. 27. TO COAT A FOOD, SUCH AS CHICKEN OR FISH WITH FLOUR
  15. 28. TO REMOVE THE CENTER OF FRUIT SUCH AS AN APPLE OR PINEAPPLE
  16. 29. TO COAT FOOD HEAVILY WITH FLOUR, BREAD CRUMBS, OR CORNMEAL
  17. 30. TO HEAT SUGAR UNTIL IT LIQUEFIES
  18. 31. TO POUR LIQUID OVER A FOOD AS IT COOKS USING A BASTER OR SPOON
  19. 33. TO CUT FOOD INTO SMALL PIECES WITH KITCHEN SHEARS
  20. 34. TO ADD SUCH FLAVORINGS AS HERBS OR SPICES TO A FOOD
  21. 36. COMBINING 2 OR MORE INGREDIENTS THOROUGHLY
  22. 37. TO COOK A FOOD IN A SUGAR SYRUP
Down
  1. 1. TO COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
  2. 3. ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SEASONED LIQUID
  3. 4. APPLIES TO FOOD THAT IS COOKING MIX WITH A SPOON OR WIRE WHISK
  4. 5. TO DIP A FOOD BRIEFLY IN BOILING WATER
  5. 6. TO USE A GRINDER TO BREAK UP FOOD
  6. 10. TO CUT A FOOD INTO VERY THIN STRIPS
  7. 11. ADDING A THIN LAYER OF ANOTHER FOOD TO ADD FLAVOR AND TEXTURE
  8. 12. TO LEAVE AN OPENING IN A CONTAINER
  9. 13. TO GENTLY MIX A LIGHT FLUFFY TEXTURE INTO A HEAVIER ONE
  10. 14. TO GRIND OR MASH COOKED FRUITS OR VEGETABLES
  11. 16. TO SHAPE A FOOD BY HAND OR PLACING IT IN A MOLD
  12. 17. TO SEPARATE SOLID PARTICLES FROM A LIQUID
  13. 19. TO MAKE STRAIGHT SHALLOW CUTS WITH A SLICING KNIFE
  14. 22. SUBTRACTING THE WEIGHT OF THE CONTAINER TO FIND THE WEIGHT OF THE FOOD ALONE
  15. 23. TO COAT A FOOD WITH THREE DIFFERENT LAYERS
  16. 24. TO SOAK DRY INGREDIENTS SUCH AS TEA OR HERBS IN HOT LIQUID
  17. 26. TO HEAT SUGAR UNTIL IT LIQUIFIES
  18. 29. TO LOOSEN THE FLAVORFUL FOOD PARTICLES
  19. 30. AND MINCE CUT INTO SMALLER PIECES MINCE CHOP FINELY
  20. 32. TO REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE
  21. 33. TO HEAT A LIQUID TO JST BELOW BOILING
  22. 35. DIVIDE A FOOD INTO 4 EQUAL PARTS
  23. 38. TO LIGHTLY SPRINKLE A FOOD WITH FLOUR