Terms and Safety Vocab

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Across
  1. 3. TO CUTE OFF A VERY THIN LAYER OF PEEL WITH A PARING KNIFE
  2. 4. TO REMOVE THE CENTER OF A FRUIT SUCH AS AN APPLE OR PINEAPPLE
  3. 6. DIVING A FOOD INTO SMALLER PARTS USING A TOOL WITH A SHARP BLADE
  4. 10. TO LEAVE AN OPENING IN A CONTAINER SO STEAM CAN ESCAPE
  5. 12. TO BREAK OR TER OFF SMALL LAYERS OF FOOD OFTEN COOKED FISH WITH A FORK
  6. 14. SUBTRACTING THE WEIGHT OF THE CONTAINER TO FIND THE WEIGHT OF THE FOOD ALONE
  7. 17. TO LOOSEN THE FLAVORFUL FOOD PARTICLES IN A PAN AFTER FOOD HAD BEEN BROWNED
  8. 19. TO COAT A FOOD HEAVILY WITH FLOUR, BREADCRUMBS, OR CORNMEAL
  9. 20. TO MIX THOROUGHLY AND ADD AIR TO FOOD
  10. 23. TO HEAT SUGAR UNTIL IT LIQUIFIES AND DARKENS IN COLOR
  11. 24. CUT FOOD INTO SMALLER IRREGULAR PIECES
  12. 25. TO REMOVE A STONE OR SEED FROM FRUIT USING A SHARP KNIFE
  13. 26. A THIN LAYER OF ANOTHER FOOD
  14. 27. TO DIP A FOOD BRIEFLY IN BOILING WATER AND THEN IN COLD WATER TO STOP THE COOKING PROCESS
Down
  1. 1. TO SEPARATE WATER FROM SOLID FOOD SUCH AS VEGETABLES OR COOKED PASTA BY PUTTING THE FOOD IN A COLANDER OR STRAINER
  2. 2. TO CUT FOOD SUCH AS CHEESE OR CARROTS INTO SMALLER PIECES OR SHREDS BY PRESSING AND RUBBING THE FOOD AGAINST THE ROUGH SURFACE OF A GRATER
  3. 5. TO GRIND OR MASH COOKED FRUITS OR VEGETABLES UNTIL THEY ARE SMOOTH
  4. 7. TO COAT A FOOD WITH A LIQUID THAT FORMS A GLOSSY FINISH
  5. 8. TO POUR LIQUID OVER A FOOD AS IT COOKS USING A BASTER OR SPOON
  6. 9. TO COAT A FOOD WITH THREE DIFFERENT LAYERS
  7. 11. TO MAKE STRAIGHT SHALLOW CUTS WITH A SLICING KNIFE INTO A SURFACE OF A FOOD
  8. 12. USED TO GENTLY MIX A LIGHT FLUFFY MIXTURE INTO A HEAVIER ONE
  9. 13. TO SOAK DRY INGREDIENTS SUCH AS A TEA OR HERBS IN HOT LIQUID TO EXTRACT FLAVOR OR SOFTEN TEXTURE
  10. 15. TO BOIL A MIXTURE IN ORDER TO EVAPORATE THE LIQUID AND INTENSIFY THE FLAVOR
  11. 16. TO PULVERIZE FOOD INTO CRUMBS, POWDER, OR PASTE
  12. 17. TO PUT SMALL PIECES OF FOOD SUCH AS BUTTER ON THE SURFACE OF ANOTHER FOOD
  13. 18. TO ADD FLAVOR TO A FOOD BY SOAKING IT IN A COLD SEASONED LIQUID
  14. 21. TO ADD SUCH FLAVORINGS AS HERBS AND SPICES INTO A FOOD
  15. 22. COMBINING TWO OR MORE INGREDIENTS THOROUGHLY SO THEY BLEND
  16. 24. TO BEAT INGREDIENTS SUCH AS SHORTENING AND SUGAR COMBING UNTIL SOFT AND CREAMY