Stickmethod method used with measurements

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Across
  1. 2. To pour liquid over a food as it cooks with a baster or spoon
  2. 5. To mix thoroughly and add air to foods
  3. 6. Mixing ingredients together by tumbling them with tongs
  4. 8. To shape a food by hand or by placing it in a decorative mold
  5. 12. To add flavor to a food by soaking it in a cold, seasoned liquid
  6. 13. To remove the tough outer coating of a food
  7. 14. To beat ingredients, such as shortening and sugar, combining until soft and creamy
  8. 15. To lightly sprinkle a food with flour or powdered sugar
  9. 17. To coat food heavily with breadcrumbs or flour
  10. 20. To remove the center of a fruit such as an apple
  11. 21. To cover a food in liquid that has a glossy finish
  12. 22. To beat vigorously to incorporate air into a mixture
  13. 23. To coat a food with three different layer such as flour, egg or milk, bread crumbs
  14. 24. dividing the food into smaller bits using a sharp blade
  15. 25. To coat a food in sugar syrup
Down
  1. 1. method used with measurements5.
  2. 3. To heat sugar until it has melted and become caramelized
  3. 4. Mixing ingredients together by tumbling them with tongs
  4. 5. To dip the food briefly in boiling water then in cold water to stop the cooking process21.
  5. 7. To heat liquid just below the boiling point
  6. 9. To break or tear off small layers of food, often cooked fish with a fork
  7. 10. To pour liquid over a food as it cooks with a baster or spoon
  8. 11. To boil the mixture in order to evaporate the liquid and intensify the flavor
  9. 13. To soak dry ingredients into hot boiling water to extract flavor
  10. 16. To divide a food into four equal pieces
  11. 17. To separate water from solid food, such as vegetables or cooked pasta, by putting the food in a strainer
  12. 18. To use a grinder to break up food into coarse, medium, or fine particles
  13. 19. To make a liquid clear by removing solid particles