Nutrition & Wellness Ch. 25 Vocab

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Across
  1. 1. Gently mix a light, fluffy mixture into. Into a heavier one.
  2. 4. Put a thin layer of food onto another food. Helps food brown better, keep its moisture, and adds flavor and texture.
  3. 5. Grind or mash cooked fruits or vegetables until they are smooth.
  4. 8. To briefly dip a food in boiling water, and then into cold water to stop the cooking process. Commonly used in canning foods.
  5. 9. Crush food into a smooth mixture with a masher or beater.
  6. 10. Cut food into small pieces with kitchen shears.
  7. 13. Coat a food with three different layers; flour, liquid, and bread or cornmeal.
  8. 14. Dividing food into smaller parts with a sharp blade, usually a knife.
  9. 15. Cut off a very thin layer of peel with a paring knife.
  10. 16. Coating food heavily with flour, bread crumbs, or cornmeal.
  11. 17. To make straight, shallow cuts with a slicing knife in the surface of a food.
  12. 18. Use a grinder to break up a food into coarse, medium, or fine particles, usually meat and coffee beans.
  13. 20. Tearing or breaking off small layers of food, often cooked fish, with a fork.
  14. 21. Mix with a spoon or wire whisk in a circular motion.
  15. 23. Use a pastry brush to coat food with a liquid.
Down
  1. 2. Lightly sprinkle food with flour or confectioner’s sugar.
  2. 3. Pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
  3. 4. Beat ingredients, such as shortening and sugar, combining until soft and creamy.
  4. 6. Subtracting the weight of the container to find the weight of the food alone.
  5. 7. Beating quickly and vigorously to incorporate air into the mixture, making it light and fluffy.
  6. 10. To cut a food, such as almonds, into very thin strips.
  7. 11. Cooking a food in a sugar syrup.
  8. 12. Divide food into four equal pieces.
  9. 13. Pour liquid over a food as it cooks.
  10. 17. Cut food into large thin pieces with a slicing knife.
  11. 18. Coat food with a liquid that forms a glossy finish.
  12. 19. Putting small pieces of food on the surface of another food.
  13. 20. Coating a food, such as fish or chicken, with flour.
  14. 22. Mix ingredients, such as a salad, by tumbling them with tongs or a large spoon and fork.
  15. 23. Mix food thoroughly and add airs to foods. Vigorous over-and-over motion with a spoon, or use a mixer.