Across
- 2. To make a liquid clear by removing solid particles
- 4. To apply a thin layer of one food on to another food for flavor and texture.
- 6. To remove the tough outer coating of a food such as eggs or nuts
- 9. To cut food into large thin pieces
- 12. to separate water from solid foods by putting the food in a colander or strainer
- 14. to divide food into smaller parts, using a tool with a sharp blade.
- 17. To beat quickly and vigorously to incorporate air into a mixture
- 18. To chop finely
- 20. To remove a stone or seed from a fruit
- 21. To pulverize food into crumbs, powder or paste with a rolling pin, blender, or food processor.
- 23. To mix food that is cooking, with a spoon or wire whisk, in a circular motion
- 24. To soak dry ingredients into a hot liquid to extract the flavor.
- 25. To cut off a very thin layer of peel.
- 26. convenient method used for measuring butter and margarine
- 28. Technique used to mix a light fluffy mixture into a heavier one.
- 29. To cut food into small irregular pieces.
- 31. Method for measuring fat where you subtract the amount of fat you want to measure from 1 cup, and pour the reulting amount of water into a liquid measuring cup, then add the fat until the water rises up to 1 cup.
- 34. to coat a food with three different layers usually in this order: flour, milk or eggs, then crumbs or corn meal.
- 38. to loosen the flavorful food particles in a pan after food has been browned, by pouring off excess fat, and stirring in and simmering it in a small amount of water.
- 40. To add flavor to food by soaking it in a cold flavored liquid
- 41. measuring method where fat (shortening) is packed into a dry measuring cup, pressing firmly to eliminate pockets of space and air bubbles
- 43. To leave an opening in a container so steam can escape during cooking.
- 44. Use a pastry brush to coat foods with melted butter or a sauce
- 46. To coat food with a liquid that forms a glossy finish.
Down
- 1. to cut food into small 1/8 - 1/4 inch squares
- 3. To break or tear off small layers of food with a fork.
- 5. To dip a food briefly into boiling water, and then into cold water to stop the cooking.
- 6. To add flavoring such as herbs and spices to a food
- 7. To pour liquid over a food as it cooks
- 8. To break up food into coarse, medium, or fine particles
- 10. To cut food into small 1/2 inch squares
- 11. To divide food into four equal pieces
- 13. To boil a liquid in order to evaporate the liquid and intensify the flavor
- 15. To mix thouroughly and add air to food
- 16. To separate solid particles form a liquid by pouring it through a sieve
- 18. to crush food into a smpoth mixture with a masher or beater
- 19. To heat sugar until it liquifies and darkens in color
- 22. To cut a food such as almonds into very thin strips
- 24. To make straight shallow cuts with a knife in the surface of food for the purpose of tenderizing and allowing sauces to sink in.
- 26. to heat a liquid to just below the boiling point
- 27. To mix ingredients by tumbling them with tongs or forks.
- 30. to cut food into small pieces with kitchen shears
- 32. to beat ingredients such as shortening and sugar, combining until creamy
- 33. to cut food such as cheese or carrots into small thin pieces by pressing and rubbing against a grater.
- 35. To coat food, such as chicken or fish, with flour
- 36. To put small pieces of food, such as butter onto the surface of another food.
- 37. To grind or mash cooked fruits or vegetables until they are smooth
- 38. To lightly sprinkle food with flour or confectioners sugar
- 39. To coat food heavily with flour, bread crumbs or corn meal
- 42. Technique used to pull apart cooked meat with a fork.
- 45. to cook food in a sugar syrup.