Vocab #1 Foods 1 Unit 2

123456789101112131415161718192021222324252627
Across
  1. 1. To mix two or more ingredients together until they are evenly distributed.
  2. 4. To cook food in boiling water or other liquid at a high temperature until bubbles rise and break the surface.
  3. 5. To apply a thin layer of fat, like butter or oil, to a pan or baking dish to prevent food from sticking.
  4. 9. To heat a liquid, like milk, just below boiling, often to kill bacteria or prepare it for a recipe.
  5. 11. To remove the outer skin or peel from fruits or vegetables using a knife or peeler.
  6. 12. To lightly coat food in a dry ingredient, like flour or breadcrumbs, before cooking to give it a crispy texture.
  7. 15. To remove unwanted or excess parts from food, like fat from meat or stems from vegetables.
  8. 17. To cut food into long, thin strips, thinner than a slice but not as fine as shredded.
  9. 18. To cook food quickly in a small amount of hot fat, like oil or butter, over medium-high heat, often stirring or tossing the food.
  10. 19. To lightly apply a liquid, like butter or oil, onto food using a brush, often before baking or grilling.
  11. 20. To coat food with breadcrumbs before cooking. This helps create a crispy outer layer.
  12. 22. To thoroughly combine two or more ingredients until the mixture is smooth and uniform.
  13. 24. To make shallow cuts on the surface of food, often in a crisscross pattern, to help it cook evenly or absorb flavors.
  14. 25. To spoon or brush liquids, like melted butter or marinade, over food as it cooks to keep it moist and add flavor.
  15. 26. To crush food, usually using a masher or fork, until it becomes smooth or lumpy, like mashed potatoes.
  16. 27. To cook food in hot oil or fat, usually in a shallow pan, until it becomes golden brown and crispy.
Down
  1. 2. To cook food slowly over an open flame or hot coals, often adding a smoky flavor.
  2. 3. To pass dry ingredients, like flour or powdered sugar, through a sifter or fine mesh to remove lumps and add air.
  3. 6. To soak food in a seasoned liquid mixture, called a marinade, to add flavor and tenderize the food before cooking.
  4. 7. To cut food into thin, flat pieces using a knife.
  5. 8. To cook food quickly at a high temperature until the surface turns brown, usually to add flavor or color.
  6. 10. To mix a solid fat, like butter or shortening, into dry ingredients using a pastry cutter or forks until the mixture resembles coarse crumbs.
  7. 13. To scatter small pieces of a substance, like butter, over the surface of food before cooking.
  8. 14. To cook food gently in simmering liquid, just below boiling, to keep it tender and moist.
  9. 16. To cut food into very small, fine pieces using a knife. Minced food is smaller than chopped or diced food.
  10. 17. To tear or cut food into thin strips, often using a grater or knife.
  11. 19. To cook food using dry heat in an oven, usually at a consistent temperature.
  12. 21. To cook food using dry heat in an oven or over an open flame, usually for longer periods, to create a browned exterior and tender interior.
  13. 22. To mix ingredients vigorously using a whisk, fork, or mixer until they are smooth and well combined.
  14. 23. To cook food by completely submerging it in hot oil, resulting in a crispy outer layer.