Cutting and Preparation Terms

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Across
  1. 3. To cut food into small, equal size squares about ½ inch in size.
  2. 6. 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.
  3. 8. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
  4. 9. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
  5. 11. To expose to warmth in order to free from a frozen state.
  6. 14. To change food from a solid to a liquid by applying heat.
  7. 16. To lower a food’s temperature to freezing or below by placing it in a freezer.
  8. 17. To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
  9. 19. To rub fat on the surface of a food or a cooking utensil.
  10. 20. To cut or break food into long, thin strips by using a knife, fork, or grater.
  11. 21. To cut food into very fine, uneven pieces.
  12. 23. To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
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 cut food into small, equal size squares about ¼ to 1/8 inch in size.
  3. 4. 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.
  4. 5. To sprinkle or coat a food with flour.
  5. 6. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
  6. 7. To cause a solid food to turn into or become part of a liquid.
  7. 10. To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
  8. 11. To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
  9. 12. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
  10. 13. To leave an opening in the covering of a food through which steam can escape.
  11. 15. To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
  12. 18. To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
  13. 22. To cut food into small, uneven pieces.