cooking tools and kitchen terms

Edit Answers
1234567891011121314151617181920
Across
  1. 1. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further
  2. 3. to serve liquid foods
  3. 5. flip food
  4. 8. to combine solid fat with flours using a pasty blender or 2 forks
  5. 11. to cook uncovered under a direct source of heat
  6. 12. separate liquids from solids
  7. 14. cutting small food and paring off the outer skin of foods
  8. 17. To reduce food into small bites by rubbing it on the sharp teeth of a utensil.
  9. 18. basic chopping and cutting
  10. 19. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy.
  11. 20. to mix lightly
Down
  1. 2. separated liquid from solids
  2. 4. removes lumps from powdered ingredients and mixes powdered ingredients
  3. 6. To coat food in flour or breading lightly.
  4. 7. To cut into very small cubes of even size (1/4 inch or less).
  5. 9. Scalding vegetables in boiling water or steam for a short time
  6. 10. To spoon pan juices melted fat or another liquid over the surface of food during cooking to keep the food moist and add flavor.
  7. 11. to cook liquid over 212 degrees
  8. 12. To cook in a liquid that is barely at the boiling point.
  9. 13. To cook food in a small amount of hot fat.
  10. 15. To beat quickly and steadily by hand with a whisk or rotary beater.
  11. 16. To turn the surface of a food brown by placing it under a
  12. 18. to cut foods into about 1/2" in diameter. They do not have to be perfectly equal but should approximate the same size in order to cook evenly.