Intro to foods

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Across
  1. 3. To separate solid from liquid materials.
  2. 4. to reduce food into small bites by rubbing it on the sharp teeth of a utensil
  3. 6. To cut into very small cubes of even size (1/4 inch or less).
  4. 8. to mix with a circular motion\
  5. 10. when you cook a food such as fish, poultry, or eggs in simmering liquid
  6. 15. To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.
  7. 16. to combine solid fat with flours using a pastry blender or two forks
  8. 17. to cook uncovered under a direct source of heat
  9. 19. to cook food in a small amount of hot fat
  10. 20. to cut off the other skin of fruits and or vegetables
  11. 21. To stir ingredients until they are thoroughly combined
  12. 23. Let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc.
  13. 24. To beat quickly and steadily by hand with a whisk or rotary beater.
  14. 25. to cut into very thin strips
  15. 26. To mix gently, bring a wooden spoon or other cooking utensils down through the mixture, across the bottom, and then back up over the top, until blended.
Down
  1. 1. to mix lightly
  2. 2. To coat food (fish, poultry, etc.) in flour or breading lightly
  3. 5. to cook in a liquid that is barley at the boiling point
  4. 7. To cut foods into about 1/2" in diameter. They do not have to be perfectly equal but should approximate the same size in order to cook evenly.
  5. 8. To cut into small bits with kitchen shears.
  6. 9. The act of mixing or stirring ingredients rapidly until they are blended. For example, egg whites can be beaten until they are light and airy and the volume has increased
  7. 11. to cut into uniform box-shaped pieces with all sides equal
  8. 12. To work a dough by pressing it with the heels of the hand, folding it turning it, and repeating each motion until the dough is smooth and elastic.
  9. 13. To put an ingredient through a sieve to reduce to finer particles.
  10. 14. to cook in liquid over 212
  11. 15. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further cooking.
  12. 16. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy
  13. 18. to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
  14. 21. to cook in the oven with dry heat
  15. 22. to cut or chop into very fine pieces
  16. 25. to heat a liquid usually milk, to just below the boiling point