Food Preparation

2. To remove a substance from the surface of a liquid.
4. To cause a solid food to turn into or become part of a liquid.
7. To return to a previous state by adding water.
9. To soak in a hot liquid.
12. To place small pieces of butter or another food over the surface of a food.
13. To remove the center part of a fruit such as an apple or pineapple.
14. To pulverize.
16. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
17. To cut or break into thin pieces.
20. To flatten dough to an even thickness with a rolling pin.
21. To make small, shallow cuts on the surface of a food.
23. To cook with vapor produced by boiling liquid.
24. To cook one food or several foods together in a seasoned liquid for a long period.
25. To combine solid fat with flour using a pastry blender, two forks, or the fingers.
26. To cook in the oven with dry heat.

1. To mix or blend two or more ingredients.
2. To remove one part from another, as the yolk from the white of an egg.
3. To cut into long, slender pieces.
5. To combine two or more ingredients into one mass.
6. To cut into four equal pieces.
8. To divide into parts with a sharp utensil.
10. To remove the seed(s) of a fruit or vegetable.
11. To heat sugar until a brown color and characteristic flavor develop.
12. To cut into very small cubes of even size.
15. To scatter drops of liquid or particles of powder over the surface of a food.
17. To put through a sieve to reduce to finer particles.
18. To rub fat on the surface of a cooking utensil or food itself.
19. To boil in liquid until partially cooked.
21. To cut into small bits with kitchen shears.
22. To make grooves or folds in dough.