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Across
  1. 4. to work a dough by pressing it with the heels of the hands, folding it, turing it, and repeating each motion
  2. 5. To let a food stand until it no longer feels warm to touch
  3. 9. To cook uncovered under a direct source of heat
  4. 12. To remove the center part of a fruit such as an apple or pineapple
  5. 13. To cook in liquid at 212F
  6. 16. To soak meat in a solution containing an acid, such as vinegar or tomato juice helps tenderize the connective tissue
  7. 17. To cook in liquid that is barely at the boiling point
  8. 18. To mix with a circular motion
  9. 19. To make a food cold by placing it in a refrigerator or in a bowl over crushed ice
  10. 20. To rub fat on the surface of a cooking utensil or on a food itself
  11. 22. to thoroughly cover a food with a liquid or dry mixture
  12. 23. To remove the large black or white vein along a shrimp’s back
  13. 24. To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.
  14. 25. To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
  15. 27. To combine solid fat with flour using a pastry blend
  16. 28. To remove one part from another, as the yolk from the white or an egg.
  17. 30. to beat quickly and steadily by hand with a whisk or rotary beater.
  18. 31. to spoon pan juices, melted fat over the surface of food during cooking
  19. 32. To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler
Down
  1. 1. To stir ingredients until they are thoroughly combined
  2. 2. To heat sugar until a brown color and characteristic flavor develop.
  3. 3. To sprinkle or coat with flour
  4. 5. to mix or blend two or more ingredients
  5. 6. To make small, shallow cuts on the surface of a food
  6. 7. To scald in water or steam
  7. 8. to cut into small squares of equal size
  8. 9. To mix ingredients together with a circular up and down motion using a spoon
  9. 10. To coat with dry bread or cracker crumbs
  10. 11. to cut food into thin, stick-sized strips
  11. 14. To incorporate a delicate mixture into a thicker, heavier mixture with a whisk using a down up and over motion so the finished product remains light.
  12. 15. To reduce a food into small bits by rubbing it on the sharp teeth of a utensil.
  13. 16. to cut or chop into very fine pieces
  14. 18. To put through a sieve to reduce to finer particles
  15. 19. To soften fats often by adding a second ingredient such as sugar
  16. 21. To cook with vapor produced by a boiling liquid
  17. 22. To cut into small pieces
  18. 23. To cut into very small cubes of even size
  19. 26. to turn the surface of a food brown by placing it under a broiler
  20. 28. To cook food in small amount of hot fat.
  21. 29. to cook in the oven with dry heat