Across
- 2. to remove pits or seeds from foods
- 4. to mix ingredients in gently down-across-up-and over motion
- 5. to cook meat or poultry slowly in covered untensil in small amount of liquid or steam, either inoven or on surface
- 8. to cut food into thin, length wise strips
- 9. to cook for a short time slowly and gently in water just below boiling point
Down
- 1. hold mixture together by adding certain foods
- 3. to brown surface of foods by direct heat in an oven,toaster,etc
- 6. to free fat from connective tissue by means of heat
- 7. to cook in liquid below boiling point
- 10. to cut food into very small cubes