safety skill and cooking vocabulary Crossword

crushing of food into smoother form
dividing food into four equal pieces
often applies to food that is cooking
a way of mixing ingredients together
large, thin pieces with a slicing knife
adding air to food
coat a food with three different layers
chopping means to cut food into small, irregular pieces. To mince is to chop finely.
both of these terms refer to cutting food into small, square pieces.
to cut off a very thin layer of peel with a paring knife.
to cut off a very thin layer of peel with a paring knife.
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.
to pour liquid over a food as it cooks, using a baster or spoon.
to use a pastry brush to coat a food with liquid, such as melted butter or a sauce.
1. to put small pieces of food, such as butter, on the surface of another food.
1. to put small pieces of food, such as butter, on the surface of another food.
to put small pieces of food, such as butter, on the surface of another food.
to cook a food in a sugar syrup. Some root vegetables, fruits, and fruit peels are prepared in this way.
1. to heart sugar until it liquefies and darkens the color. Other foods may be caramelized to release their sugar coat.
to make a liquid clear by removing solid particles. A broth is clarified by removing the fat and straining. Clarified butter has been melted and the butterfat poured off from the milk solids
used to gently mix a light, fluffy mixture into a heavier one.
to grind or mash cooked fruits or vegetables until they are smooth. Tools for this task include a blender, a food processor, a food mill, and a sieve.
to leave an opening in a container so steam can escape during cooking
to remove a stone or seen from fruit using a sharp knife
to remove the tough outer coating of a food, such as eggs or nuts.
to boil a mixture in order to evaporate the liquid and intensify the flavor.
to heat liquid to just below the boiling point. Also, to blanch food.
to add such flavorings as herbs mad spices to a food.
to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve.
to shape a food by hand or by placing it in a decorative way.
- to add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded.
to loosen the flavorful food particles in a pan after food has been browned. The food is removed from the pan and excess fat poured off
to remove the center of a fruit, such as an apple or pineapple.
- to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
1. to beat ingredients, such as shortening and sugar, combining until soft and creamy.
to dip a food briefly in boiling water and then in cold water to stop the cooking process.
to separate water from solid food, such as vegetables, or cooked pasta, by putting the food in a colander or strainer
to cut food into smaller pieces with kitchen shears.
to cut a food, such as almonds, into very thin strips.
to use a grinder to break up a food into coarse, medium, or fine particles
to cut food, such as cheese or carrots, into smaller pieces or shreds
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
to coat a food, such as chicken or fish, with flour.
subtracting the weight of the container to find the wright of food alone
1. combining two or more ingredients thoroughly so they blend
dividing food into smaller parts using sharp-bladed tool
cover with a thin layer of another food