Across
- 2. cut or break food into long, thin strips by using a knife, fork, or grater
- 3. lightly sprinkle the surface of a food
- 5. beat solid fat & sugar with a wooden spoon or electric mixer until smooth, light, and creamy.
- 6. reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
- 7. leave an opening in the covering of a food through which steam can escape.
- 11. remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
- 14. cut food into small, equal size squares, about 1/2 inch in size
- 16. rub fat on the surface of a food or a cooking utensil
- 18. cause a solid food to turn into or become part of a liquid
Down
- 1. remove the outer layer/skin
- 2. separate solid from liquid materials by pouring the mixture through a strainer or sieve.
- 3. cut food into small, equal size squares
- 4. soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
- 8. work a ball of dough with the heels of the hands
- 9. cut food into VERY FINE, UNEVEN pieces
- 10. expose to warmth in order to free from a frozen state.
- 12. remove liquid from a solid food by pouring off the liquid
- 13. pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking
- 15. to cook uncovered under direct heat
- 17. change food from a solid to a liquid by applying heat.