cooking terms chapter 25

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Across
  1. 2. pulverize foods into crumbs, powder, or paste.
  2. 3. subtracting the weight of the container to find the weight of the food alone.
  3. 5. combining two or more ingredients thoroughly so they blend.
  4. 7. use pastry brush to coat a food with liquid.
  5. 8. cut food into small pieces with kitchen shears.
  6. 9. lightly sprinkle a food with flour or confectioners’ sugar.
  7. 11. coat a food with three different layers of flour, milk/egg, and crumbs or cornmeal.
  8. 14. mix ingredients by tumbling them with tongs or a large spoon and fork.
  9. 16. gently mix a light, fluffy mixture into a heavier one.
  10. 17. use a grinder to break up food into coarse, medium, or fine particles.
  11. 18. crush food into a smooth mixture.
  12. 19. coat food heavily with flour, breadcrumbs, or cornmeal.
  13. 21. mix thoroughly and add air to foods.
  14. 22. cut off very thin layer of peel with peeling knife.
  15. 24. make straight shallow cuts with slicing knife in surface of food.
Down
  1. 1. divide food into 4 equal pieces.
  2. 2. dividing food into smaller parts using a tool with a sharp knife.
  3. 4. to cut a food into very thin strips.
  4. 6. beat quickly and vigorously to incorporate air.
  5. 8. mix with a spoon/whisk in a circular motion.
  6. 10. pour liquid over food as it cooks using baster or spoon.
  7. 11. dip a food in boiling water, then cold water to stop cooking.
  8. 12. coat a food with flour
  9. 13. to beat ingredients combining until soft and creamy.
  10. 15. cut food into large, thin pieces with slicing knife.
  11. 16. break or tear off small layers of food.
  12. 19. put small pieces of food on the surface of another food.
  13. 20. coat a food with liquid that forms a glossy finish.
  14. 22. grind or mash cooked fruits/vegetables until smooth.
  15. 23. cover food with thin layer of another food.