Across
- 1. and mince- chop is into small pieces mince is to mince is to chop finely.
- 4. to mix thoroughly add air into foods.
- 8. to remove the center of a fruit.
- 9. to divide food into four equal pieces.
- 10. grind or mash cooked fruits or vegetables until they are smooth.
- 13. cut food into large thin pieces with a slicing knife.
- 14. to shape a food by hand or by placing it in a decorative mold.
- 16. to remove the tough outer coating on food.
- 17. make straight shallow cuts with a slicing knife in the surface of food.
- 18. to loosen the flavorful food particles in a pan after food has been browned.
- 19. mix a light fluffy mixture into a heavier on by moving the heavier mixture onto the lighter mixture.
- 22. cut food into small pieces with kitchen shears.
- 23. Method- Cutting through the proper measurement on butter.
- 24. to use a pastry brush to coat a food with liquid.
- 27. break or tear off small layers of food.
- 28. to put small pieces of food, such as butter on the surface of another food.
- 29. add flavor to a food by soaking it in a cold, seasoned liquid.
- 35. and shred- to cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
- 36. to coat a food with three different layers.
- 37. to beat sugar until it liquefies and darkens in color.
- 40. us a grinder to break up a food into coarse, medium, or fine particles.
- 41. to make a liquid clear by removing solid particles.
- 42. separate water from a solid food by putting the food in a colander or strainer.
- 43. to pour liquid over a food as it cooks using a baster or spoon.
- 44. and dice- cubed are about ½ inch squares and diced is ¼ to ½ inch squares.
- 46. to leave an opening in a container so steam can escape during cooking.
Down
- 1. dividing a food into smaller parts
- 2. to boil a mixture in order to evaporate the liquid and intensify the flavor.
- 3. to cut off a thin layer of the peel.
- 5. to heat liquid to just below the boiling point.
- 6. to mix ingredients such as salad greens and dressing by tumbling them with tongs or a large spoon and fork.
- 7. beat ingredients such as shortening and sugar, combing until soft and creamy.
- 11. combining two or more ingredients thoroughly so they blend.
- 12. coat food with a liquid that forms a glossy finish.
- 15. to add such flavoring such as herbs and spices to food.
- 16. to separate solid particles from a liquid such as broth, by pouring the mixture through a strainer or sieve.
- 17. to soak dry ingredients in hot liquid to extract flavor or soften the texture.
- 20. to coat a food, such as chicken or fish with flower.
- 21. crush food into a smooth mixture with a masher or a beater
- 22. cut food into thin strips.
- 25. subtracting the weight of the container to find the weight of the food alone.
- 26. method- Removing air bubbles in fat when using a measuring cub by pressing firmly to eliminate pockets of air.
- 28. to coat food heavily with flour, bread crumb, or cornmeal
- 30. method- subtract however much shortening you need from 1 cup and fill the rest of the cup with water and hold the fat below the water to measure.
- 31. putting a thin layer of another food on the food.
- 32. beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
- 33. pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
- 34. to cook a food in a sugar syrup.
- 38. dip a food briefly in boiling water and then in cold water to stop the cooking process.
- 39. to remove a stone or seed from fruit using a sharp knife.
- 42. to lightly sprinkle a food with flour or confectioners’ sugar.
- 45. mix with a spoon or wire Wisk in a circular motion.