food

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Across
  1. 1. To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve
  2. 4. To cut food into small, uneven pieces
  3. 5. To cut or break food into long, thin strips by using a knife, fork, or grater.
  4. 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.
  5. 7. To change food from a solid to a liquid by applying heat.
  6. 10. To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
  7. 11. To cook food by completely immersing in hot fat
  8. 14. To cook food in liquid that is just below the boiling point
  9. 17. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
Down
  1. 2. To lower a food’s temperature to freezing or below by placing it in a freezer.
  2. 3. To cook meat, fish, or poultry uncovered in an oven with dry, hot air
  3. 4. To cut food into small, equal size squares about ½ inch in size.
  4. 5. To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
  5. 8. To cook food in a pan using vapor produced by a boiling liquid
  6. 9. To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
  7. 10. To make clean and hygienic
  8. 12. To cook uncovered UNDER direct heat.
  9. 13. To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic.
  10. 15. To cut food into VERY FINE, UNEVEN pieces.
  11. 16. To mix using a spoon or wire whisk with a circular motion