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