Cooking Terminology

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Across
  1. 3. To incorporate a delicate mixture into a thicker, heavier mixture with a rubber scraper with a turning over motion.
  2. 5. To cut into small squares that are the same size.
  3. 8. To cut into thing, flat pieces.
  4. 9. To put through a sieve to reduce to finer particles and add air.
  5. 13. To soak in a solution to help tenderize the food.
  6. 14. To heat an appliance or cookware before being used.
  7. 16. To soften solid fat by beating it with sugar until it is creamy in texture.
  8. 18. To reduce a food into small bits by rubbing it on a sharp tool.
  9. 21. To add salt, herbs, and spice to increase flavor of the food.
  10. 22. To thoroughly cover a food with a liquid or dry mixture.
  11. 24. To apply sauce, melted fat, or other liquid with a pastry brush.
  12. 26. To cook food in a small amount of hot fat.
  13. 28. To decrease the quantity of a liquid and intensify the flavor.
  14. 30. To remove liquid from a food product.
  15. 31. To mix or blend tow or more ingredients.
  16. 33. To mix ingredients together with a circular up-and-down motion.
  17. 34. To cut or chop into very fine pieces.
  18. 35. To sprinkle or coat with flour.
Down
  1. 1. To work dough by pressing, folding, and turning.
  2. 2. To remove the center part of a fruit or vegetable.
  3. 4. To cut food into thin, stick-sized strips.
  4. 6. To mix in a circular motion.
  5. 7. To rub fat on the surface of a cooking utensil.
  6. 8. To cook in a liquid that is barely at the boiling point.
  7. 9. To cook with vapor produced by a boiling liquid.
  8. 10. To cut into 4 equal pieces.
  9. 11. To cut into very small cubes of even size.
  10. 12. To remove the outer layer.
  11. 15. To cook in large amount of hot fat.
  12. 17. To cook in simmering liquid.
  13. 19. To places small pieces of butter on the surface of another food.
  14. 20. To beat quickly to incorporate air.
  15. 23. To mix lightly.
  16. 24. To stir ingredeints until they are thoroughly combined.
  17. 25. To combine solid fat with flour using a pastry blender.
  18. 27. To remove the stem and outer coverings of a vegetable or fruit with a paring knife.
  19. 29. To cut into small, irregular pieces.
  20. 32. To cook in the dry heat of an oven
  21. 33. To cookin liquid at 212 degrees F.