terms and safety

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Across
  1. 1. method - this convenient method is used for fat that comes in 2/4 pound sticks, usually butter and margarine.
  2. 6. - to mis thoroughly and air foods.
  3. 8. to cut very thin layer of peel with a paring knife.
  4. 10. to cook a food in sugar syrup.
  5. 11. and mince- chopping means to cut food into small pieces, to mince is to chop finely.
  6. 12. to pour liquid over a food as it cooks, using a baster or spoon.
  7. 13. often applies to food that is cooking.
  8. 17. to coat food, such as chicken or fish with flour.
  9. 19. - to coat food heavily with flour, bread- crumbs, or cornmeal.
  10. 20. to lightly sprinkle a food with flour or confectioner's sugar.
  11. 22. to shape food by hand or by placing it in a decorative mold.
  12. 23. to remove the center of a fruit, such as an apple or pineapple.
  13. 25. to dip a food briefly in boiling water and then in cold water to stop the cooking process.
  14. 28. to separate water from solid food.
  15. 29. to add flavor to a food by soaking it in a cold, seasoned liquid.
Down
  1. 2. to make a liquid clear by removing solid particles.
  2. 3. to put small pieces of food, such as butter, on the surface of another food.
  3. 4. to loosen the flavorful food particles in a pan after food has been browned.
  4. 5. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
  5. 7. measure method - this is common method for measuring shortening.
  6. 9. to mix ingredients, such as salad greens and dressing, when tumbling them with tongs or large spoon or fork.
  7. 12. to use a pastry brush to coat a food with liquid, such as melted butter or a sauce.
  8. 14. used to gently mis a light, fluffy mixture into a heavier one.
  9. 15. to coat a food with liquid that forms a glossy finish.
  10. 16. to coat a food with three different layers.
  11. 18. - to beat ingredients, such as shortening and sugar, combining until soft and creamy.
  12. 21. to make straight shallow cuts with a slicing knife in the surface of a food.
  13. 24. to heat sugar until it liquefies and darkens in color.
  14. 26. and dice- both of these terms refer to cutting food into small , square pieces.
  15. 27. displacement method- you can measure shortening and keep the cup fairly clean.