Across
- 1. To mix two or more ingredients together until they are evenly distributed.
- 4. To cook food in boiling water or other liquid at a high temperature until bubbles rise and break the surface.
- 5. To apply a thin layer of fat, like butter or oil, to a pan or baking dish to prevent food from sticking.
- 9. To heat a liquid, like milk, just below boiling, often to kill bacteria or prepare it for a recipe.
- 11. To remove the outer skin or peel from fruits or vegetables using a knife or peeler.
- 12. To lightly coat food in a dry ingredient, like flour or breadcrumbs, before cooking to give it a crispy texture.
- 15. To remove unwanted or excess parts from food, like fat from meat or stems from vegetables.
- 17. To cut food into long, thin strips, thinner than a slice but not as fine as shredded.
- 18. To cook food quickly in a small amount of hot fat, like oil or butter, over medium-high heat, often stirring or tossing the food.
- 19. To lightly apply a liquid, like butter or oil, onto food using a brush, often before baking or grilling.
- 20. To coat food with breadcrumbs before cooking. This helps create a crispy outer layer.
- 22. To thoroughly combine two or more ingredients until the mixture is smooth and uniform.
- 24. To make shallow cuts on the surface of food, often in a crisscross pattern, to help it cook evenly or absorb flavors.
- 25. To spoon or brush liquids, like melted butter or marinade, over food as it cooks to keep it moist and add flavor.
- 26. To crush food, usually using a masher or fork, until it becomes smooth or lumpy, like mashed potatoes.
- 27. To cook food in hot oil or fat, usually in a shallow pan, until it becomes golden brown and crispy.
Down
- 2. To cook food slowly over an open flame or hot coals, often adding a smoky flavor.
- 3. To pass dry ingredients, like flour or powdered sugar, through a sifter or fine mesh to remove lumps and add air.
- 6. To soak food in a seasoned liquid mixture, called a marinade, to add flavor and tenderize the food before cooking.
- 7. To cut food into thin, flat pieces using a knife.
- 8. To cook food quickly at a high temperature until the surface turns brown, usually to add flavor or color.
- 10. To mix a solid fat, like butter or shortening, into dry ingredients using a pastry cutter or forks until the mixture resembles coarse crumbs.
- 13. To scatter small pieces of a substance, like butter, over the surface of food before cooking.
- 14. To cook food gently in simmering liquid, just below boiling, to keep it tender and moist.
- 16. To cut food into very small, fine pieces using a knife. Minced food is smaller than chopped or diced food.
- 17. To tear or cut food into thin strips, often using a grater or knife.
- 19. To cook food using dry heat in an oven, usually at a consistent temperature.
- 21. To cook food using dry heat in an oven or over an open flame, usually for longer periods, to create a browned exterior and tender interior.
- 22. To mix ingredients vigorously using a whisk, fork, or mixer until they are smooth and well combined.
- 23. To cook food by completely submerging it in hot oil, resulting in a crispy outer layer.