Lab safety terms

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