Chapter 25 vocabulary Crossword

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.
Adjusted food scale by subtracting container’s weight so food can be weighed.
packs fat into a dry measuring cup and seals off the top to store it.
Weighs how much fat is in the cup to judge how much needs to be drained out to store it.
chopping styles that determine whether cut food will be big or small.
Cutting food into small square pieces.
To cut of thin layers with a paring knife or a peeler.
To make straight shallow cuts with a slicing knife on the surface of food used on meats.
To cut large pieces of food through a sawing motion while pressing down.
To cut foods like almonds into thin strips.
To pulverize food into crumbs with a roller, blender, or processor.
To break or tear off small layers of food with a fork on fish
To cut food such as carrots or cheese into shreds by rubbing against a rough surface like a Cheesegrater.
To use a grinder to break up foods such as coffee beans.
To crush food into a smooth mixture with a masher or beater.
To grind or mash vegetables or fruits until they are smooth.
To divide a food into four equal pieces.
To cut food into small pieces with kitchen shears. Used with fruit.
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.
To mix ingredients, such as salad greens by tumbling them with a large spoon or fork.
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
To pour liquid over a food as it cooks, using a baster or spoon.
To coat a food with three different layers.
To use a party 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 heavily with flour, breadcrumbs, or cornmeal.