Across
- 2. To reduce food into small bits by rubbing it on the sharp teeth of a utensil
- 5. To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
- 6. To cut into four equal pieces
- 8. To sprinkle or coat with flour
- 9. To cut or chop into very fine pieces
- 13. To cook uncovered in the oven with dry heat
- 15. To mix or blend two or more ingredients
- 16. To put through a sieve to reduce to finer pieces
- 17. To cut into small squares of equal size
- 20. To cook in liquid that is barely at the boiling point
- 21. To heat an appliance to desired temperature about 5 to 8 minutes before it is to be used
- 24. To soften solid fats often by adding a second ingredient such as sugar and working with a wooden spoon until the fat is creamy
- 25. To work dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic
- 28. To separate solid from liquid materials
- 29. To cook uncovered under a direct source of heat
- 31. To cut food into thin, stick sized strips
Down
- 1. To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
- 3. To mix ingredients together with a circular up and down motion using a spoon, wisk, or rotary or electric beater
- 4. To remove one part from another, as the yolk from the white of an egg
- 7. To combine solid fat with flour using a pastry blender, two forks, or the fingers
- 8. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up and over motion so the finished product remains light
- 10. To cut into small pieces
- 11. To beat quickly and steadily by hand with a whisk or rotary beater
- 12. to rub fat on the surface of cooking utensil or on food itself
- 14. To cook food in small amount of hot fat
- 18. To cook in oven with dry heat
- 19. To cut into very small cubes of even size
- 22. To make liquid more dense by adding an agent like flour, cornstarch, or egg yolks
- 23. To remove outer layer
- 26. To cause a solid food to turn into or become part of a liquid
- 27. To cook in liquid at 212 degrees Fahrenheit
- 30. To make food cold by putting it in the refrigerator