cooking terms

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Across
  1. 5. To cut or break food into long, thin strips by using a knife, fork, or grater.
  2. 7. To lightly brown or cook food in a SMALL amount of hot fat over MODERATE HEAT
  3. 9. To make small, straight, shallow cuts with a slicing knife in the surface of food; often done to tenderize meat or to let sauces soak in.
  4. 10. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
  5. 11. To rub fat on the surface of a food or a cooking utensil
  6. 14. To cut food into VERY FINE, UNEVEN pieces.
  7. 16. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
  8. 17. To beat solid fat & sugar with a wooden spoon or electric mixer until smooth, light, and creamy.
  9. 18. To lower a food’s temperature to freezing or below by placing it in a freezer.
  10. 20. To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
Down
  1. 1. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
  2. 2. To cause a solid food to turn into or become part of a liquid.
  3. 3. To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
  4. 4. To cut food into small, equal size squares about ½ inch in size.
  5. 6. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
  6. 8. To cut food into small, equal size squares about ¼ to ⅛ inch in size
  7. 12. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
  8. 13. To remove the outer layer/skin, by stripping or pulling off with your finger or a knife
  9. 15. To soak food in a cold, seasoned liquid, usually containing an acid, in order to ADD FLAVOR and/or TENDERIZE the food.
  10. 18. To sprinkle or coat a food with flour.
  11. 19. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.