Across
- 4. to pour hot fat and liquid over meat while it is cooking
- 5. to beat eggs, cream, etc. with a special tool in order to add air and make the food light
- 8. to rub food against a grater in order to cut it into a lot of small pieces
- 9. to make a substance flow from a container, especially into another container, by raising just one side of the container that the substance is in
- 10. to cut food into small squares
Down
- 1. to (cause to) change from a solid, frozen state to a liquid or soft one, because of an increase in temperature
- 2. to cook meat, fish, vegetables, or fruit slowly and gently in a little liquid
- 3. to cut something into thin, flat pieces
- 6. to press something, especially a mixture for making bread, firmly and repeatedly with the hands and fingers
- 7. a sauce made with meat juices and flour, served with meat and vegetables
- 9. to remove the skin of fruit and vegetables