Across
- 2. TO LIGHTLY SPRINKLE A FOOD WITH FLOUR OR POWDERED SUGAR
- 6. TO REMOVE TOUGH OUTTER COATING OF A FOOD SUCH AS EGGS OR NUTS
- 7. TO CUT FOOD INTO SMALL PIECES
- 10. TO USE A PASTRY BRUSH TO COAT FOOD
- 12. TO REMOVE WATER FROM A SOLID FOODD
- 13. TO USE A GRINDER OR TO BREAK UP FOOD
- 15. TO MAKE LIQUID CLEAR BY REMOVING SOLID PARTICLES
- 17. TO MIX WITH A SPOON OR A WHISK
- 19. TO POUR LIQUID OVER FOOD AS IT COOKS USING A BASTER OR A SPOON
- 21. TO GENTLY MIX A LIGHT FLUFFY MIXTURE INTO ONE HEAVIER ONE
- 23. TO CUT FOOD SUCH AS ALMOLUNDS
- 26. TO COAT FOOD HEAVILY WITH FLOUR, BREADCRUMBS, OR CORNMEAL
- 28. TO COOK A FOOD IN A SUGAR SYRUP
- 34. TO PULVERIZE FOOD INTO CRUBS
- 35. TO ADD FLAVOR
- 36. TO BEAT INGREDIENTS SUCH AS BUTTER AND SUGAR
- 37. TO SHAPE A FOOD BY HAND OR PLACING IT IN A MOLD
Down
- 1. TO REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE
- 3. TO MIX INGREDIENTS SUCH AS SALADS
- 4. TO CRUSH FOOD INTO SMOOTH MIXTURE
- 5. TO COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
- 7. TO HEAT LIQUID TO JUST BELOW THE BOILING POINT
- 8. TO COATFOOD INTO THREE DIFFERENT LAYERS
- 9. TO MIX THOUGHLY AND ADD AIR TO FOODS
- 11. TO SEPERATE SOLIDS PARTICLES FROM A LIQUID SUCH AS A BROTH
- 14. TO ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SEASONED LIQUID
- 16. TO REMOVE THE CENTER OF A FRUIT
- 17. TO SOAK DRY INGREDIENTS
- 18. TO LOOSEN THE FLAVORFUL PARTICLES
- 20. TO DIVIDE A FOOD INTO FOUR EQUAL PARTS
- 22. TO DIP A FOOD BRIEFLY IN BOILING WATER AND THEN IN COLD WATER TO STOP THE COOKING
- 24. TO LEAVE AN OPENING IN A CONTINER SO STEAM CAN ESCAPE DURING COOKING
- 25. BOIL A MIXTURE IN ORDER TO EVAPORATE AND INTENSIFY THE FLAVOR
- 27. TO CUT FOOD SUCH AS CHEDDAR CHEESE
- 29. TO PUT SMALL PIECES OF FOOD SUCH AS BUTTER ON THE SURFACE OF ANOTHER FOOD
- 30. TO BREAK OR TEAR OFF SMALL LAYERS
- 31. TO COAT A FOOD, SUCH AS CHICKEN OR FISH FLOUR
- 32. TO GRIND OR MASH UNTIL SMOOTH
- 33. TO BEAT QUICKLY
- 35. CUT INTO LARGE PIECES