Across
- 2. Spoon or brush liquid during cooking
- 7. End of the blade
- 10. Top of the blade of a knife
- 11. Ideal knife grip
- 12. Extract liquid from fruits or vegetables
- 15. Flavor of a food or beverage
- 16. ________ Exchange
- 17. Perfectly cooked pasta
- 19. Guiding hand position
- 20. Amount of years to use an herb or spice within
- 21. Leaves of low-growing shrubs
- 22. Sodium Chloride
- 23. Smallest type of cut
- 24. Let the knife ____
- 25. Acidic taste
- 26. Where to point the knife while carrying it
Down
- 1. Passing a dry ingredient through a sieve
- 3. Percentage of taste that is smell
- 4. Part of a knife that the user holds
- 5. Containers to store herbs and spices in
- 6. Bark, root, buds, seeds, berry, or fruit of tropical plants
- 8. Unpleasant or sharp taste
- 9. Stretching, folding, and turning dough
- 13. Mixing butter and sugar together at high speed
- 14. Savory
- 18. Sugary flavor
- 19. Heat a liquid with big bubbles on the surface
- 22. Add flavor through spices and herbs
- 24. Submerge food in hot oil