Terms and Safety

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Across
  1. 2. to make straight, shallow cuts with a slicing knife in the surface of a food
  2. 4. to cut food into small pieces with kitchen shears
  3. 6. to heat liquid to just below the boiling point
  4. 8. to heat sugar until it liquefies and darkens in color
  5. 11. to divide a food into 4 equal pieces
  6. 12. used to gently mix a light, fluffy mixture into a heavier one
  7. 14. to beta quickly and vigorously to incorporate air into a mixture, making it light and fluffy
  8. 15. to cook a food in a sugar syrup
  9. 17. to lightly sprinkle a food with flour or confectioners' sugar
  10. 18. to pour liquid over a food as it cooks, using a baster or spoon
  11. 20. to add such flavorings as herbs and spices to a food
  12. 22. to cut off a very thin layer of peel with a paring knife
  13. 23. to leave an opening in a container so steam can escape during cooking
  14. 25. to coat food heavily with flour, breadcrumbs, or cornmeal
  15. 27. to remove a stone or seed from fruit using a sharp knife
  16. 28. to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
Down
  1. 1. to mix ingredients, such as salad greens and dressing, by tumbling with tongs or a large spoon or fork
  2. 2. to remove the tough outer coating of a food, such as eggs or nuts
  3. 3. to make a liquid clear by removing solid particles
  4. 5. to grind or mash cooked fruits or vegetables until they are smooth
  5. 7. to beat ingredients, such as shortening and sugar, combining until soft and creamy
  6. 9. to add flavor to a food by soaking it in a cold, seasoned liquid
  7. 10. to dip a food briefly in boiling water and then in cold water to stop the cooking process
  8. 13. to shape a food by hand or by placing it in a decorative mold
  9. 16. coat food with a thin layer of another food
  10. 17. to loosen the flavorful food particles in a pan after food has been browned
  11. 19. to pour liquid over a food as it cooks, using a baster or spoon
  12. 21. to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve
  13. 24. to boil a mixture in order to evaporate the liquid and reduce the flavor
  14. 26. to put small pieces of food, such as butter, on the surface of another food