Terms and Safety

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Across
  1. 4. to cut a food in to large, thin pieces with a slicing knife
  2. 5. to cut off very thin layer of peel with a pairing knife
  3. 10. and dice both of the terms refer to cutting food into small, square piece
  4. 11. To use a pastry brush to coat a food with a liquid
  5. 13. to loosen the flavorful food particles in a pan after food has been browned. The food is removed from the pan and excess fat poured off
  6. 14. to make a liquid clear by removing solid particles
  7. 15. to put a small pieces of food, on the surface of another food
  8. 17. to cut food into small pieces with kitchen shears
  9. 20. to make a straight, shallow cuts with a slicing knife in the surface of a food
  10. 21. coat food with a thin layer of another food
  11. 22. to lightly sprinkle a food with flour or confectioners' sugar
  12. 23. to crush food into a smooth mixture with a masher or beater
  13. 24. to grind or mash cooked fruits or vegetables until they are smooth
  14. 26. To coat food with a liquid that forms a glossy finish
  15. 27. to leave an opening in a container so steam can escape during cooking
Down
  1. 1. to beat quickly and vigorously to incorporate air into mixture, making it light and fluffy
  2. 2. to boil a mixture to evaporate the liquid and intensify the flavor
  3. 3. to cook a food in a sugar syrup
  4. 4. to soak dry ingredients, in hot liquid, by pouring the mixture through a strainer or sleeve
  5. 6. dividing a food into a smaller parts, with a sharp blade
  6. 7. and mince. chopping means to cut food into small, irregular piece. To mince is to chop finely
  7. 8. to break or tear off small layer of food
  8. 9. Subtracting the weight of the container to find the weight of the food alone
  9. 11. to coat a food with three different layers
  10. 12. to remove a stone or seed from fruit using a sharp knife
  11. 14. to remove the center of a fruit
  12. 16. to mix ingredients, by thumbling them with tongs or a large spoon and fork
  13. 18. gently mixing a light fluffy mixture into a heavier one
  14. 19. to heat sugar until it liquefies and darkens in color
  15. 25. to dip a food briefly in boiling water and then in cold water to stop the cooking process