Terms and Safety

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Across
  1. 2. Use a pastry brush to coat a food with a liquid melted sauce.
  2. 5. food with a thin layer of another food
  3. 6. soak dry ingredients in hot liquid to extract
  4. 8. lightly sprinkle a food with flour or confectioners sugar
  5. 10. separate solid particles from a liquid
  6. 11. boil a mixture to evaporate the liquid and intensify the flavor
  7. 13. crush food into a smooth mixture with a masher or beater
  8. 18. cut a food into large thin pieces with a slicing knife
  9. 19. Add flavor by soaking it in a cold seasoned liquid.
  10. 21. Coat a food with three different layers.
  11. 22. Coat a food with a liquid that forms a glossy finish.
  12. 24. leave an opening in a container so steam can escape during cooking
  13. 25. cook a food in a sugar syrup
  14. 30. cut off a very thin layer of peel with a paring knife
  15. 31. Separate water from solid food.
  16. 32. Shape a food by hand or by placing it in a decorative mold.
Down
  1. 1. Put small pieces of food, such as butter, on the surface of another food.
  2. 3. cut food into small pieces with kitchen shears
  3. 4. gently mix a light fluffy mixture into a heavier one
  4. 6. Mic with a spoon or wire whisk in a circular motion
  5. 7. Remove a stone or seed from fruit using a sharp knife.
  6. 9. divide a food into four equal pieces
  7. 10. remove the tough outer coating of a food
  8. 12. Heat sugar until it liquefies and darkens in color.
  9. 14. to beat ingredients until soft and creamy
  10. 15. Coat a food. Such as chick or fish, with flour
  11. 16. break or tear off small layers of food
  12. 17. Use a grinder to break up a food
  13. 20. Cook a food in a sugar syrup.
  14. 21. Mix throughly and add air to foods
  15. 23. Pour liquid over a food as it cooks using a baster or spoon.
  16. 26. coat food heavily with flour, breadcrumbs, or cornmeal
  17. 27. dip a food briefly in boiling water then in cold water.
  18. 28. heat liquid to just below the boiling point
  19. 29. or soften texture