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