Across
- 1. To cook in a small amount of hot fat.
- 7. To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish.
- 8. Coat with dry bread or cracker crumbs.
- 11. Remove the center part of a fruit such as an apple or pineapple.
- 12. To divide into parts with a sharp utensil
- 13. To remove the large black or white vein along a shrimp's back.
- 14. To cut or chop into very fine pieces.
- 16. To remove liquid from a food product.
- 18. To remove the outer covering of a fruit or vegetable.
- 20. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatel using a down. up, and over motion so the finished product remains light 44 fricassee. To cook pieces of meat or poultry in butter and then in seasoned liguid until tender.
- 22. To reduce food into small bits by rubbing it on the sharp teeth of a utensil
- 26. To cause a solid food to turn into or become part of a liquid
- 28. to remove from form
- 30. To remove bones from fowl or meat.
- 32. To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.
- 33. To make a liquid dear by removing solid particles.
- 36. To cook in a skillet with a small amount of fat.
- 40. heat sugar until a brown color and characteristic flavor develop. ) chil. To make a food cold by place
- 43. To soak meat in a solution containing an acid, such as vinegar or tomato juice, that heips ten derize the connective tissue.
- 44. To cook in a small amount of liquid in a tightly covered pan over low-heat
- 46. To apply a liquid that forms a glossy coating.
- 47. To cut food into thin, stick-sized strips.
- 48. To thoroughly cover a food with a liquid or dry mixture.
Down
- 1. To make grooves or folds in dough.
- 2. To cut into small squares of equal size.
- 3. To scald or parboil in water or steam
- 4. To pulverize.
- 5. To cook submerge in simmering liquid.
- 6. To break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer, 51 mell. To change from a solid to a liquid through the application of heat.
- 8. To cook on a rack or spit over hat coals or some other source of direct heat
- 9. To cut into very small cubes of even size.
- 10. To broil over hot coals or to fry on a griddle.
- 15. To thicken or smooth out the consistency of a liquid.
- 17. Let a food stand until it no longer feels warm to the touch.
- 19. To soften solid fats, often by adding a second ingredient, such as sugar, and working with
- 21. To place small pieces of butter or another food over the surface of a food.
- 23. and combine two or more ingredients into one mass.
- 24. To mix, or blend two or more ingredients together.
- 25. To apply sauce, melted fat, or other liquid with a basting or pastry brush.
- 27. cook uncovered under a direct source of heat.
- 29. To cook. in a large amount of hot fat.
- 31. To shape by hand or by pouring into a form to achieve a desired struc broi,. To cook without fat in an uncovered skillet.
- 32. To cook in liquid over 212°F (100°C).
- 33. in, To combine solid fat with flour using a pastry blender, two forks, or the fingers.
- 34. To cook in a sugar syrup until coated or crystallized.
- 35. To work a dough by pressing it with the heels of the hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic.
- 37. To mechanically break down a food into a finer texture.
- 38. Spoon pan juices, melted fat, or another liquid over the surface of the food during cooking to keep the food moist and add flavor.
- 39. mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater.
- 41. To rub fat on the surface of a cooking utensil or on the food itself.
- 42. To cook in the oven with dry heat
- 45. To stir ingredients until they are thoroughly combined.