Terms and safety

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