Cooking Terms Vocabulary Crossword

method is used for fat that comes in ¼- pound stick, usually butter and margarine.
common method for measuring shortening.
subtract the amount of fat you want to measure from one cup. Pout the resulting amount of water into measuring cup
dividing a food into smaller parts, using a tool with a sharp blade.
subtracting the weight of a container to find the weight of the food alone
chopping means to cut food into small irregular pieces.
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 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 food against the rough surface of a grater
to use a grinder to break up food into coarse, medium, or fine particles.
to crush food into a smooth mixture with a masher or beater
to grind or mashed 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.
combining two or more ingredients thoroughly so they blend.
to mix thoroughly and add air to foods
to beat ingredients, such as shortening and sugar, combining until soft and creamy.
used to gently mix a light, fluffy mixture into a heavier one.
mix with a spoon or whisk in a circular motion.
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon or fork.
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
food with a thin layer of another food.
to pour liquid over a food as it cooks, using a baster or spoon.
to coat a food with 3 different layers. Flour, a liquid such as milk or eggs, then seasoned crumbs.
to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
to put small pieces of food, such as butter on the surface of another food.
to coat a food heavily with flour, bread-crumbs, or cornmeal.
to lightly sprinkle a food with flour or confectioners’ sugar.
to coat a food, such as chicken or fish with flour.
to coat food with a liquid that forms a glossy finish.
to dip food briefly in boiling water and then in cold water to stop the cooking process.
to cook a food in a sugar syrup
to heat sugar until it liquefies and darken in color.
to make a liquid clear by removing solid particles
to remove the center of a fruit
to loosen flavorful food particles in a pan after the food has been browned.
to separate water from solid foods.
to add flavor to a food by soaking it in a cold, seasoned liquid.
to shape a food by hand or by placing it in a decorative mold
to remove a stone or seed from fruit using a sharp knife.
to boil a mixture in order to evaporate the liquid and intensify the flavor.
to heat liquid to just below the boiling point.
to add flavorings such as herbs and spices to a food.
to remove a tough outer coating of a food
to soak dry ingredients in hot liquids to extract flavor
to separate solid particles from a liquid
to leave an opening in a container so steam can escape during cooking.