Terms and Safety Vocab
Across
- 3. TO CUTE OFF A VERY THIN LAYER OF PEEL WITH A PARING KNIFE
- 4. TO REMOVE THE CENTER OF A FRUIT SUCH AS AN APPLE OR PINEAPPLE
- 6. DIVING A FOOD INTO SMALLER PARTS USING A TOOL WITH A SHARP BLADE
- 10. TO LEAVE AN OPENING IN A CONTAINER SO STEAM CAN ESCAPE
- 12. TO BREAK OR TER OFF SMALL LAYERS OF FOOD OFTEN COOKED FISH WITH A FORK
- 14. SUBTRACTING THE WEIGHT OF THE CONTAINER TO FIND THE WEIGHT OF THE FOOD ALONE
- 17. TO LOOSEN THE FLAVORFUL FOOD PARTICLES IN A PAN AFTER FOOD HAD BEEN BROWNED
- 19. TO COAT A FOOD HEAVILY WITH FLOUR, BREADCRUMBS, OR CORNMEAL
- 20. TO MIX THOROUGHLY AND ADD AIR TO FOOD
- 23. TO HEAT SUGAR UNTIL IT LIQUIFIES AND DARKENS IN COLOR
- 24. CUT FOOD INTO SMALLER IRREGULAR PIECES
- 25. TO REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE
- 26. A THIN LAYER OF ANOTHER FOOD
- 27. TO DIP A FOOD BRIEFLY IN BOILING WATER AND THEN IN COLD WATER TO STOP THE COOKING PROCESS
Down
- 1. TO SEPARATE WATER FROM SOLID FOOD SUCH AS VEGETABLES OR COOKED PASTA BY PUTTING THE FOOD IN A COLANDER OR STRAINER
- 2. TO CUT FOOD SUCH AS CHEESE OR CARROTS INTO SMALLER PIECES OR SHREDS BY PRESSING AND RUBBING THE FOOD AGAINST THE ROUGH SURFACE OF A GRATER
- 5. TO GRIND OR MASH COOKED FRUITS OR VEGETABLES UNTIL THEY ARE SMOOTH
- 7. TO COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
- 8. TO POUR LIQUID OVER A FOOD AS IT COOKS USING A BASTER OR SPOON
- 9. TO COAT A FOOD WITH THREE DIFFERENT LAYERS
- 11. TO MAKE STRAIGHT SHALLOW CUTS WITH A SLICING KNIFE INTO A SURFACE OF A FOOD
- 12. USED TO GENTLY MIX A LIGHT FLUFFY MIXTURE INTO A HEAVIER ONE
- 13. TO SOAK DRY INGREDIENTS SUCH AS A TEA OR HERBS IN HOT LIQUID TO EXTRACT FLAVOR OR SOFTEN TEXTURE
- 15. TO BOIL A MIXTURE IN ORDER TO EVAPORATE THE LIQUID AND INTENSIFY THE FLAVOR
- 16. TO PULVERIZE FOOD INTO CRUMBS, POWDER, OR PASTE
- 17. TO PUT SMALL PIECES OF FOOD SUCH AS BUTTER ON THE SURFACE OF ANOTHER FOOD
- 18. TO ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SEASONED LIQUID
- 21. TO ADD SUCH FLAVORINGS AS HERBS AND SPICES INTO A FOOD
- 22. COMBINING TWO OR MORE INGREDIENTS THOROUGHLY SO THEY BLEND
- 24. TO BEAT INGREDIENTS SUCH AS SHORTENING AND SUGAR COMBING UNTIL SOFT AND CREAMY