Food Preparation

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Across
  1. 3. to cut food into thin, stick-sized strips
  2. 4. to spoon pan juices, melted fat over the surface of food during cooking
  3. 7. To remove one part from another, as the yolk from the white or an egg.
  4. 8. To heat sugar until a brown color and characteristic flavor develop.
  5. 11. To coat with dry bread or cracker crumbs
  6. 14. To remove the center part of a fruit such as an apple or pineapple
  7. 15. To scald in water or steam
  8. 18. To cook in liquid that is barely at the boiling point
  9. 24. To make a food cold by placing it in a refrigerator or in a bowl over crushed ice
  10. 25. to cut or chop into very fine pieces
  11. 26. to mix or blend two or more ingredients
  12. 27. To cook food in small amount of hot fat.
  13. 29. To remove the large black or white vein along a shrimp’s back
  14. 30. To stir ingredients until they are thoroughly combined
  15. 32. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk using a down up and over motion so the finished product remains light.
  16. 34. To put through a sieve to reduce to finer particles
  17. 35. To let a food stand until it no longer feels warm to touch
Down
  1. 1. To cook uncovered under a direct source of heat
  2. 2. To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
  3. 4. to cook in the oven with dry heat
  4. 5. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
  5. 6. To mix with a circular motion
  6. 8. to thoroughly cover a food with a liquid or dry mixture
  7. 9. To sprinkle or coat with flour
  8. 10. To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
  9. 12. To soak meat in a solution containing an acid, such as vinegar or tomato juice helps tenderize the connective tissue
  10. 13. To make small, shallow cuts on the surface of a food
  11. 15. To cook in liquid at 212F
  12. 16. To cook with vapor produced by a boiling liquid
  13. 17. to beat quickly and steadily by hand with a whisk or rotary beater.
  14. 19. to turn the surface of a food brown by placing it under a broiler
  15. 20. to cut into small squares of equal size
  16. 21. To rub fat on the surface of a cooking utensil or on a food itself
  17. 22. To soften fats often by adding a second ingredient such as sugar
  18. 23. to work a dough by pressing it with the heels of the hands, folding it, turing it, and repeating each motion
  19. 24. To combine solid fat with flour using a pastry blend
  20. 28. To cut into small pieces
  21. 30. To mix ingredients together with a circular up and down motion using a spoon
  22. 31. cut into very small cubes of even size
  23. 33. To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.