Across
- 2. dip food briefly in boiling water and then in cold to stop the cooking process
- 7. to soak dry ingredients, such as tea or herbs in hot liquid to extract the flavor or soften the texture
- 8. to coat food with liquid that forms a glossy cap
- 10. to remove a stone or seed from fruit using a sharp knife
- 11. coat a food with three different layers, first is coated with flower, then milk or egg, and then seasoned breadcrumbs or cornmeal
- 12. and Shred to cut food such as cheese into smaller pieces or shreds by pressing
- 15. to make straight shallow cuts with a slicing knife in the surface of a food
- 16. mix with a spoon or wire whisk in a circular motion
- 17. beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
- 20. lightly sprinkle a food with flour or confectioners’ sugar
- 22. to heat liquid just below the boiling point, also to blanch food
- 25. to cut a food, such as almonds, into very thin strips
- 27. to break or tear off small layers of food, often cooked fish, with a fork
- 28. to make a liquid clear by removing solid particles
- 29. add flavor to a food by soaking it in a cold, seasoned liquid
- 30. separate water from sold food, by putting food in a colander or strainer
- 31. to remove the center of a fruit, like an apple
- 33. to coat a food, such as chicken or fish, with flour
- 34. to remove the tough outer coating of a food, like eggs or nuts
Down
- 1. to leave an opening in a container so steam can escape during cooking
- 2. use a pastry brush to coat a food with a liquid, such as melted butter, on the surface of another food8. Chop and mince- cut into small, irregular pieces/mince is to chop finely
- 3. to heat sugar until it liquifies and darkens in color, other foods may be caramelized to release their sugar content
- 4. coat food heavily with flour, bread-crumbs, or cornmeal
- 5. cook a food in sugar syrup, some root vegetables, fruits, and fruit peels are prepared this way
- 6. and dice cutting food into small, square pieces
- 9. pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor
- 13. mix ingredients, such as salad greens and dressing, and tumbling them with tongs or a large spoon and fork
- 14. to shape a food by hand or by placing it in decorative mold
- 18. cut a very thin layer of the peel with a paring knife
- 19. pour liquid over a food as it cooks using a baster or spoon
- 21. to add such flavorings as herbs and spices to food
- 22. separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve
- 23. to loosen the flavorful food particles in a pan after food has been removed, the food is removed from the pan and excess fat poured off
- 24. to cut food into large thin pieces with a slicing knife
- 26. place the light mixture on top of the heavier mixer, with a rubber scraper, cut down through the mixture and move the tool across the bottom of the bowl, bring it up to the surface
- 32. to boil a mixture in order to evaporate the liquid and intensify the flavor