Across
- 2. – to dip a food briefly in boiling water and then in cold water to stop the cooking process.
- 10. – to separate solid particles from a liquid, such as broth, by pouring the mixture through strainer
- 11. – to separate water form solid food
- 13. – to leave an opening in a container so steam can escape during cooking
- 15. – to divide a food into four equal pieces
- 16. – to loosen the flavorful food particles in a pan after food has been browned the food is removed from a pan and excess fat poured off
- 17. – to heat liquid to just below the boiling point
- 19. – to crush food into a smooth mixture with a masher or beater
- 20. to cut food into small pieces with kitchen shears.
- 21. – to boil a mixture in order to evaporate the liquid and intensify the flavor.
- 24. – to mix thoroughly and add air to foods.
- 25. – to put small pieces of food, such as butter, on the surface of another food
- 26. – to coat a food, such as chicken or fish with flour
- 28. - used to gently light. Fluffy mixture into a heavier one.
- 29. – to cut off a very thin layer of peel with a paring knife, a peeler could also be used.
- 30. – to cook a food in a sugar syrup. Some root vegetables, fruits, and fruit peels
- 31. – often applies to food that is cooking.
- 32. – to mix ingredients, such as salad greens and dressing.
- 35. - means dividing foods into smaller parts, using a tool with a sharp blade
- 37. – to remove a stone or seed from fruit using a Sharpe knife
- 38. and dice – both refer to cutting food into small, square pieces.
- 41. – to coat a food with liquid that forms a glossy finish
- 42. – to add such flavorings as herbs and spices to food
- 45. – to remove the center of the fruit, such as apple or pineapple
- 46. – to heat sugar until it liquifies and darkens in color
Down
- 1. – to add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded
- 3. – to lightly sprinkle food with flour or confectioners’ sugar
- 4. – to cut a food, such as almonds, into very thin strips
- 5. and Shred – 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
- 6. – to use a grinder to break up a food into coarse, medium, or fine particles. Meat and coffee beans are often ground
- 7. – to beat ingredients, such as shortening and sugar. Until soft and creamy
- 8. – to use a pastry brush to coat a food with liquid, such as melted butter or sauce
- 9. – subtracting the weight of a container to find the weight of the food alone
- 12. – to beat quickly and vigorously to incorporate air into mixture, making it light and fluffy
- 14. – to make a liquid clear by removing solid particles
- 17. – to remove the tough outer coating of a food such as eggs or nuts
- 18. – to pour liquid over a food as it cooks, using a baster or spoon.
- 22. – to coat food heavily with flour, breadcrumbs, or cornmeal.
- 23. – to shape a food by hand or by placing it in a decorative mold
- 24. – to coat a food with a different layer. The food is first coated with flower.
- 27. – add flavors and texture.
- 30. and mince – chopping means to cut food into small, irregular pieces. To mince is the chop finely, use a chef’s knife for both
- 33. – to make straight, shallow cuts with a slicing knife in the surface of a food. Scoring is used to tenderize meats like ham and to let sauces In
- 34. – combining two or more ingredients thoroughly so they blend
- 36. – to grind or mash cooked fruits or vegetables until they are smooth.
- 39. – to break or tear off small layers of food, often cooked fish, with fork.
- 40. – to cut food into large, thin pieces with a slicing knife. Use a saw motion while pressing down gently
- 43. – to soak dry ingredients, such as tea or herbs
- 44. – to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor