vocabulary

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Across
  1. 4. and dice- both refer to cutting food small squares, cubed pieces are ½ inches, to dice make them 1/8 to ¼ inches
  2. 5. to coat a food, such as chicken or fish, with flour.
  3. 6. to add flavor to a food by soaking it in a cold seasoned liquid.
  4. 8. to leave an opening in a container so steam can escape during cooking.
  5. 10. to loosen the flavorful food particles in a pan after food has been browned.
  6. 11. to make straight shallow cuts with a slicing knife in the surface of a food
  7. 13. to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon or fork.
  8. 16. to break or tear off small layers of food, often cooked fish, with a fork.
  9. 18. to use a pastry brush to coast a food.
  10. 19. to cut a food into large, thin pieces with a slicing knife.
  11. 20. to pour liquid over a food as it cooks, using a baster or spoon.
  12. 21. to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
  13. 23. to shape a food by hand or by placing it in a decorative mold.
  14. 26. to use a grinder to break up a food into coarse, medium, or fine particles.
  15. 28. to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture.
Down
  1. 1. used to gently mix a light, fluffy mixture into a heavier one.
  2. 2. to heat sugar until it liquefies and darkens in color.
  3. 3. to heat liquid to just below the boiling point.
  4. 7. to boil a mixture in order to evaporate the liquid and intensify the flavor.
  5. 9. subtracting the weight of the container to find the weight of the food alone
  6. 12. to remove the center of a fruit, such as an apple or pineapple.
  7. 14. to remove the tough outer coating of a food, such as eggs or nuts.
  8. 15. 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 the grater.
  9. 17. to lightly sprinkle a food with flour or confectioner’s sugar.
  10. 18. to dip a food briefly in boiling water and then in cold water to stop the cooking process.
  11. 22. to grind or mash cooked fruits or vegetables until they are smooth
  12. 24. to coat food heavily with flour, breadcrumbs, or cornmeal.
  13. 25. to cut off a very thin layer of peel with a paring knife
  14. 27. to put small pieces of food, such as butter, on the surface of another food.
  15. 29. to remove a stone or seed from fruit using a sharp knife.