Kitchen and Food Safety

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Across
  1. 3. To cook in a skillet in a small amount of fat.
  2. 5. To break into small pieces.
  3. 8. To cook slowly in hot liquid to cover.
  4. 9. To cook just below boiling point so tiny bubbles form on the bottom or sides of pan.
  5. 10. To coat completely with flour or other mixture.
Down
  1. 1. To immerse foods briefly in boiling water, usually followed by a quick cooling in cold
  2. 2. Used to whiten or remove skins and for vegetables that are to be frozen.
  3. 4. To let stand in a marinade (usually a mixture of oil, lemon juice or vinegar and
  4. 6. Clean Clothing for the Kitchen
  5. 7. The process of cutting foods into large non-uniform pieces.
  6. 9. To cook over, not in, boiling water.