Across
- 1. to heat liquid just below the boiling point
- 4. To beat quickly and vigorously to incorporate air into a mixture
- 6. to mix thoroughly and add air to foods
- 10. Covering a food with a thin layer of another food
- 13. to cut food, such as cheese or carrots, into smaller pieces or shred
- 14. To add flavor to a food by soaking it in a cold, seasoned liquid
- 17. to cut a food into very thin strips
- 19. Oft applies to food that is being cooked and involves mixing to distribute heat and keeps food from sticking to a pan
- 21. to cut off a very thin layer of peel with a paring knife
- 22. to beat ingredients until soft and creamy
- 24. Both refer to cutting food into small square pieces
- 27. To grind or mash cooked fruits or vegetables until they are smooth
- 28. To mix ingredients by tumbling them with tongs or a large spoon and fork
- 31. Dividing a food into smaller parts
- 32. To use a pastry brush to coat a food with a liquid
- 33. to pulverize food into crumbs, powder, or paste
- 34. to cut food into small pieces with kitchen shears
- 36. to separate water from solid food
- 37. to remove the tough outer coating of a food
- 39. subtracting the weight of the container to find the weight of the food alone
- 40. to make straight shallow cuts with a slicing knife
- 43. to coat a food with flour
- 44. to coat food heavily with flour, bread crumbs, or cornmeal
Down
- 1. to separate solid particles form a liquid such as broth, by pouring the mixture though a strainer or sieve
- 2. Combining two or more ingredients thoroughly
- 3. to heat sugar until it liquefies and darkens in color. May also be used to draw sugar content out of food
- 5. to break or tear off small layers of food
- 7. to coat a food with three different layers
- 8. to cook a food in sugar syrup
- 9. To use a grinder to break up a food into coarse, medium, or fine particles
- 11. To coat a food with a liquid that forms a glossy finish
- 12. 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. A small amount of liquid is added, stirred, and simmered. The resulting sauce is served with the cooked food
- 15. to cut a food into large, thin pieces
- 16. To shape a food by hand or by placing it in a decorative mold
- 17. to soak dry ingredients such as tea or herbs in hot liquid to extract flavor or soften the texture
- 18. To leave an opening in a container so steam can escape during cooking
- 20. to divide a food into four equal pieces
- 22. to make a liquid clear by removing solid particles
- 23. to crush food into a smooth mixture
- 25. To put small pieces of food on the surface of another
- 26. To pour liquid over a food as it cooks.
- 27. to remove a stone or seed from a fruit using a sharp knife
- 29. to add flavorings as herbs and spices to a food
- 30. Chopping means to cut food into small pieces, mincing is chopping finely
- 33. to remove the center of a fruit
- 35. To lightly sprinkle a food with flour or confectioners’ sugar
- 38. to dip a food briefly in boiling water and then in cold water to stop the cooking process
- 41. to boil a mixture in order to evaporate the liquid and intensify the flavor.
- 42. Used to gently mic a light, fluffy mixture into a heavier one.