Across
- 3. to coat food heavly with flour bread crumbs
- 8. to leave an opening in the container
- 9. to heat sugar until its liquid
- 10. to use a pastry brush to coat all food with a liquid
- 12. to coat food such as chicken or fish with flour
- 14. to add such as flavoring as herbs and spices
- 15. to remove the center of a fruit
- 17. to coat food with a liquid that forms a glossy finish
- 18. to heat liquid to just bellow boiling point
- 20. to remove the tough outer coating of a food
- 21. to shape a food by hand
- 25. to remove a stone or seed
- 26. often applies to food that is cooking
- 27. to lightly sprinkle a food with flour or sugar
Down
- 1. to loosen the flaver food particals
- 2. to boil a mixture in order to eveaprate the liquid
- 4. to pour liquid over a food as it is cook using a baster or a spoon
- 5. – to mix thortoughly and add air to foods
- 6. to seprate water from the food
- 7. to dip a food brifly in boiling water then in cold water to stop the cooking process
- 9. to make a liquid clear by removing solid particals
- 11. the coat of food with three difreant layers
- 13. to mix Ingreadents such as salad greens dressing
- 14. to seperait sold particals from water
- 16. to cook a food in a sugar syrup
- 19. – to beat ingreadents such as shorting and sugger
- 20. to soke dry ingreadents such as tea or erbs
- 22. to put small pieces of food such are butter on the surface of another food
- 23. to beat quickly and vigorously to incorporate air into a mixture
- 24. – used gently mix s light fluffy mixture in to a heaver egg