Lab safety terms

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Across
  1. 2. shape food by hand
  2. 4. use a grinder to break up a food fine particles
  3. 5. cut food, like cheese or carrots into smaller pieces Toss mix ingredients by tumbling them with tongs
  4. 7. pour a liquid over a food as it cooks
  5. 9. dividing food into smaller pieces
  6. 11. leave an opening in a container so steam can escape
  7. 14. make a liquid clear by removing solid particles Candy cook a food in a sugar syrup
  8. 15. use a pastry brush to coat a food with a liquid
  9. 16. is to chop finely ----
  10. 17. mash cooked fruits or vegetables until they are smooth
  11. 20. cut a food, such as almond, into very thin strips
  12. 21. heat sugar until it liquefies and darkens in color Glaze coat a food with a liquid that forms a glossy finish
  13. 22. crush food into a smooth mixture with a masher
Down
  1. 1. break or tear off small layers of food
  2. 2. add flavor to a food by soaking it
  3. 3. make shallow cuts with a knife in the surface of a food
  4. 6. coat food heavily with flour, bread crumbs, or cornmeal
  5. 8. with a spoon or whisk
  6. 9. food with a thin layer of another food
  7. 10. separate solid particles from liquid
  8. 12. beat quickly and vigorously to make it light and fluffy
  9. 13. divide into four equal pieces
  10. 14. remove the center of a fruit, like an apple
  11. 15. coat a food with three different layers
  12. 18. to pulverize food into crumbs, powder, or paste
  13. 19. combining two or more ingredients
  14. 20. add such flavorings as herbs and spices to a food