food science - terms

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Across
  1. 3. TO CUT FOOD INTO SMALL PIECES
  2. 5. COOK FOOD IN SMALL AMOUNT OF FAT
  3. 6. TO COVER FOOD EVENLY WITH FLOUR, SUGAR/NUTS/CRUMBS
  4. 7. to coat a food or utensil lightly with flour or confectioners’sugar.
  5. 10. partially cooking a food in a boiling or simmering liquid, similar to blanching, but the cooking time is longer.
  6. 11. to cook a liquid mixture, often a sauce, over high heat until the quantity decreases through evaporation.
  7. 14. TO PUT FOOD IN BOILING WATER FOR A SHORT TIME SO FOOD WILL PEEL EASIER
  8. 16. to remove food particles from grease used for frying, or to remove the top fat from melted butter, by
  9. 17. cubes of about 5/8 inch
  10. 19. to stir a liquid, usually stock, in a pan to dissolve cooked food particles remaining on the bottom.
Down
  1. 1. TO BEAT RAPIDLY TO INCORPORATE AIR AND INCREASE VOLUME
  2. 2. to shave, grate, cut, or otherwise reduce a food to relatively long narrow pieces
  3. 4. moistening foods during cooking with melted fat, pan drippings, a sauce, or other liquids to prevent drying and to add flavor.
  4. 5. TO MAKE VERY THIN, STRAIGHT CUTS ONTO THE SURFACE OF THE FOOD
  5. 8. to brown a food quickly over high heat
  6. 9. TO REMOVE THE TOP LAYER FROM A COOKING LIQUID
  7. 12. TO MIX TWO OR MORE INGREDIENTS
  8. 13. TO MIX TWO OR MORE INGREDIENTS MORE THOROUGHLY
  9. 15. and straining and/or skimming.
  10. 18. TO WORK DOUGH BY PRESSING AND FOLDING