Lab Management Crossword

1. To sprinkle lightly with flour.
8. For measuring dry ingredients like flour and sugar.
11. To remove the skins of soft fruits and vegetables.
12. To cut into very small cubes.
14. For separating cooked ingredients from hot liquid. (It stands alone!)
15. For cutting fat into flour
17. For leveling off dry ingredients like flour and sugar.
18. To cook below the boiling point; bubbles form slowly, but it never comes to a full boil.
19. For beating ingredients together and incorporating air.
21. To heavily coat food evenly with an ingredient like breadcrumbs or cornmeal.
22. To cook in the steam generated by boiling water.

2. For measuring liquid ingredients at eye level.
3. To mix ingredients by gently turning one part over another with a rubber spatula.
4. To cut or chop food as finely as possible.
5. To work dough with the “heel” of the hands until it is smooth and elastic.
6. To cook in a small amount of fat, usually in a skillet or a wok.
7. For flattening foods, like biscuit dough.
9. For scraping the sides of bowls or folding-in delicate ingredients.
10. To finely shred food by rubbing it on a tool with sharp projections.
13. To cut food into small, irregular pieces
14. To beat sugar and fat together until fluffy
16. To cut fat into flour with a pastry blender.
20. To beat a food rapidly in order to add air into food.