Puzzles and worksheets similar to Cutting and Preparation Terms Crossword

To cut food into small, uneven pieces
To cut food into very fine, uneven pieces.
To cut food into small, equal size squares about 1/2 inch in size
To cut food into small, equal size squares about 1/4 inch
To reduce food into small pieces by pressing and rubbing it agaisnt the "Teeth" of a grater.
To cut or break food into long, thin strips by using a knife, fork, or grater
To remove the stem and the very thin layer of peel of a fruit or vegetable with paring knife or peeler
To make small, straight, shallow, cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in
To cut food into large thick or thin flat pieces with a slicing knife. Using a sawing motion while gently pressing the knife
Thin, skinny, even strips

To cut food into small, uneven pieces.
To cut food into very fine, uneven pieces.
To cut food into small, equal size squares about ½ inch in size.
To cut food into small, equal size squares about ¼ to 1/8 inch in size.
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
To cut or break food into long, thin strips by using a knife, fork, or grater.
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.

to cut food into small irregular pieces
to cut cubed pieces the are about 1/2 inch square. to make 1/8 to1/4 inch square cuts.
to cut off a very thin layer of peel with a paring knife.
to make straight, shallow cuts with a slicing knife in the surface of a food.
to cut a food into large, thin pieces with a slicing knife.
to cut a food, such as almonds, into very thin strips.
to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor
to break or tear off small layers of food, often cooked fish, with a fork.
to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the against the rough surface of a grater.
to use a grinder to break up a food into cause, medium, or fine particles.
to crush food into smooth mixture with a masher or beater.
to grind or mash cooked fruits or vegetables until they are smooth.
to divide a food into four equal pieces.
to cut food into small pieces with kitchen shears.
to mix thoroughly and add air to foods.
to beat ingredients, such as shortening and sugar, combining unit soft and creamy.
used to gently mix a light, fluffy mixture into a heavier one.
mix with a spoon or wire whisk in a circular motion.
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.
to beat quickly and vigorously to incorporate air into mixture, making it light and fluffy.

Closed Presentation, clipped on inside both sides
Non-Tucked, clipped on both sides, able to see both pockets from front
Closed Presentation, tucked on left side
can involve a tuck, NOT always
Can be placed in multiple areas based on given instructions
can be placed in one area, on 1 specific side
what side should be tucked for a single tuck?
If the letter "S" or word "Sizer" is not included in instruction, hanger should be?
on a single tuck, which side is NOT tucked?
How many inches should a size strip be from its instructed side?
What is put on the hanger to give more detailed information about the garment on it?
which way should the hook on the hanger be facing once completed instructions for processing.
what is received if product is sent out incorrectly/wrong?
Adidas wants __(blank?)__ over quantity?
what is the presentation that NEVER involves a tuck?
price tickets can go to on the front or back of these, what are they?
What does "VAS" stand for?
if the __(blank?)__ doesn't match remove the MSRP?
What is the price on the white tag called?
How many icons should be on each side of the garment when placing size strips?

cut a food, such as almonds, into very thin strips.
to break or tear off small layers of food.
gently mix a light, fluffy mixture into heavier one.
mix ingredients, such as salad, greens, and dressing.
beat quickly and vigorosly to incorporate air into mixture, making it light and fluffy
coat a food with three different layers. The food is first coated with flour.
cut foods into small irregular pieces. To mince is to chop finely.
cutting food into small, square pieces. Cubed pieces are about ½ inch square dice is 1/8 inch to ¼ inches square.
cut off a very thin layer of peel with a paring knife.
to make straight, shallow cuts with a slicing knife in the surface of a food.
cut a food into large, thin pieces with a slicing knife. Use a sawing motion while pressing the knife gently.
to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
grinder to break up food into coarse, medium, or fine particles.
crush food into a smooth mixture with a masher or beater.
grind or mash cooked fruits or vegetables until they are smooth.
to divide a food into four equal pieces.
cut food into small pieces with kitchen shears.
beat ingredients, such as shortening and sugar, combining until soft and creamy.
use a pastry brush to coat a food with a liquid, such as melted butter or a sauce
put small pieces of food, such as butter, on the surface of another food.
coat food heavily with flour, bread crumbs, or cornmeal
lightly sprinkle a food with flour or confectioners’ sugar
dip a food briefly in boiling water and then in cold water to stop the cooking process
heat sugar until it liquefies and darkens in color
remove the center of a fruit, such as and apple or pineapple
shape a food by hand or by placing in a decorative liquid
boil mixture in order to evaporate the liquid and intensify the flavor
heat liquid to just below the boiling point
soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
to leave an opening in a container so steam can escape during cooking.
make a liquid clear by removing solid particles.

make a liquid clear by removing solid particles
cut off a very thin layer of peel with a paring knife
make straight shallow cuts with a slicing knife in the surface of food
cut a food into large thin pieces with a slicing knife
cut a food into very thin strips
pulverize food into crumbs, powder, or paste
break or tear off small layers of food
cut food into smaller pieces or shreds by pressing against a grater
use a grinder to break up a food into a coarse, medium, or fine particles
crush food into a smooth mixture with a masher or beater
to grind or mash cooked fruits or vegetables until they are smooth
to divide a food into four equal pieces
to cut food into small pieces with kitchen shears
to mix thoroughly and add air to food
to beat ingredients combing until soft
gently mix a light fluffy mixture into a heavier one
mix with a spoon or wire whisk in a circular motion
mix ingredients by tumbling them with tongs or a large spoon and fork
beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
pour liquid over a food as it cooking
coat a food with three different layers
use a pastry brush to coat a food with a liquid
put small pieces of food on the surface of another food
coat food with three different layers
lightly sprinkle a food with flour or confectioners’ sugar
coat a food with flour
coat a food with a liquid that forms glossy finish
dip a food briefly in boiling water and then in cold water
cook a food in a sugar syrup
heat sugar until it liquefies and darkens in color

Cut food into small pieces finely
Cutting food into small, square pieces
cut off thin layer of peel
Make straight shallow cuts with slicing knife
cut a food into large, thin pieces with a slicing knife
Cut a food into very thin strips
pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor
Break or tear off small layers of food
Cut food into smaller pieces or shred by pressing and rubbing the food against the rough surface of a grater
Use a grinder to break up a food into coarse, medium, or fine particles
Crush food into a smooth mixture with a masher or beater
Crush food into a smooth mixture with a masher or beater
Divide a food into 4 equal pieces
Cut food into small pieces with kitchen shears
mix thoroughly and add air to foods
Beat ingredients until soft and creamy
Used to gently mix a light mixture into a heavier one
Mix ingredients by tumbling them with tongs or a large spoon or fork
Beat quickly and vigorously to incorporate air into a mixture
Pour liquid over a food as it cooks
coat a food with three different layers
use a pastry brush to coat a food with a liquid
put small pieces of food on the surface of another food
Coat food heavily with flour, bread crumbs, or cornmeal
lightly sprinkle a food with flour or confectioners’ sugar
To coat a food with flour
Coat food with a liquid that forms a glossy finish
dip food briefly in boiling water and then in cold water to stop the cooking process
Cook food in a sugar syrup
Heat sugar until it liquefies and darkens in color

To cut food into small, uneven pieces.
To cut food into very fine, uneven pieces.
To cut food into small, equal size squares about ½ inch in size.
To cut food into small, equal size squares about ¼ to 1/8 inch in size.
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater.
To cut or break food into long, thin strips by using a knife, fork, or grater.
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler.
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife.
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in.
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down.
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor.
To lower a food’s temperature to freezing or below by placing it in a freezer.
To expose to warmth in order to free from a frozen state.
To cause a solid food to turn into or become part of a liquid.
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels.
To separate solid from liquid materials by pouring the mixture through a strainer or sieve.
To lightly sprinkle the surface of a food with crumbs, flour, or sugar.
To sprinkle or coat a food with flour.
To rub fat on the surface of a food or a cooking utensil.
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food.
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber.
To change food from a solid to a liquid by applying heat.
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning.
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet)
To leave an opening in the covering of a food through which steam can escape.
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion
To stir or mix ingredients until they are thoroughly combined and smooth
To blend or mix two or more ingredients
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic
To combine two or more ingredients into one mass by stirring or beating them
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve
To mix using a spoon or wire whisk with a circular motion
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy
To cook in an oven with dry, hot air
To cook uncovered under a direct heat source
To broil over hot coals or on a griddle
To cook meat, fish, or poultry uncovered in an oven with dry, hot air
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
To cook food in hot liquid, 212 degrees fahrenheit, having bubbles that rise to and break on the surface of the liquid
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan
To cook food in a microwave oven using little or no liquid
To cook food in liquid that is just below the boiling point
To cook food in a pan using vapor produced by a boiling liquid
To cook food by completely immersing in hot fat; also know as French frying
To cook food in a small amount of hot fat
To lightly brown or cook food in a small amount of hot fat; also called pan-frying
To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly
To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it

Covering the surface of a baking sheet with a layer of butter to prevent the food from sticking to it.
To cut roughly into small pieces.
To rub food against a grater to cut it into small pieces.
To remove a thin layer of skin from fruits and vegetables.
To cut into very thin layers.
Cutting into small blocks with a knife.
To make a sweet dish look attractive.
To make a savoury dish look attractive.
To brush with milk or egg.
Spreading crumbs, nuts or sugar from a height evenly over the surface of food.

applying thin layer of one food onto another food for flavor and texture
dividing food into smaller parts using sharp bladed tool
combining two or more ingredients thoroughly so they blend
subtracting the weight of the container to find the weight of the food alone
to cut food into small, irregular pieces
to chop finely
pieces are about ½ inch square
make them 1/8 to ¼ in square
to cut off a very thin layer of peel with a paring knife
to make straight shallow cuts with a slicing knife in the surface of food
to cut a food into large, thin pieces with a slicing knife
to pulverize food into crumbs, powder, or paste, with a rolling pin, blender, or food processor
to cut a food into very thin strips
to break or tear off small layers of food, often fish, with a fork
to use a grinder to break up a food into coarse, medium, or fine particles
to crush food into a smooth mixture with a masher or beater
to crush food into a smooth mixture with a masher or beater
to cut food into small pieces with kitchen shears
to mic thoroughly and add air to foods
to beat ingredients, such as shortening and sugar, combining until soft and creamy
used to gently mic a light, fluffy mixture into a heavier one
mix with a spoon or wire whisk in a circular motion; this distributes heat and keep foods form sticking to a pan
to mic ingredients by tumbling them with tongs or a large spoon and fork
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
to pour over a food as it cooks, using a baster or spoon
to coat a food with three different layers
to use a pastry brush to coat food with a liquid, such as melted butter or a sauce
to put small pieces of food on the surface of another food
to add flavor to a food by soaking it in a cold, seasoned liquid
to boil mixture in order to evaporate the liquid and intensify the flavor