Food Preparation Terms Crossword

What do you do to reduce (something) to small particles or powder by crushing it.
a portion of food cut into short, thin strips.
work (moistened flour or clay) into dough or paste with the hands.
soak (meat, fish, or other food) in a marinade.
make or become liquefied by heat.
cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades.
combine or put together to form one substance or mass.
Pan Broil is a cooking technique used for thin steaks, thin chops and fish fillets.
fry in a pan in a small amount of fat.
partly cook (food) by boiling.
trim (something) by cutting away its outer edges.
remove the outer covering or skin from (a fruit, vegetable, or shrimp).
grip (something, typically someone's flesh) tightly and sharply between finger and thumb.
method and constructed item for barbecue cooking meat and root vegetables buried below the surface of the earth.
cook (an egg), without its shell, in or over boiling water.
cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.
restore (something dried, especially food) to its original state by adding water to it.
make smaller or less in amount, degree, or size.
absorb or cause to absorb moisture after dehydration.
cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire.
fried quickly in a little hot fat.
a burn or other injury caused by hot liquid or steam.
To tenderize meat by making a number of shallow (often diagonal) cuts across its surface.
is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a caramelized crust forms.
a strip of some material, such as paper, cloth, or food, that has been torn, cut, or scraped from something larger.
put (a fine, loose, or powdery substance) through a sieve so as to remove lumps or large particles.
(of water or food) stay just below the boiling point while being heated.
remove (a substance) from the surface of a liquid.
works by boiling water continuously, causing it to vaporize
To allow dry ingredients, such as coffee, tea, or spices, to soak in a liquid until the liquid takes on the flavor of the dry ingredient.
a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate various contents from other contents such as removing smaller particles from larger particles.
sliced bread browned on both sides by heat
To beat food with a whisk or mixer to incorporate air and produce volume.