Sliver - To cut into long, slender pieces., Steep - To soak in a hot liquid., Bake - To cook in the oven with dry heat., Cutin - To combine solid fat with flour using a pastry blender, two forks, or fingers., Fry - To cook in a small amount of hot fat., Shred - To cut or break into small pieces., Saute - To cook food in a small amount of hot fat., Mix - To combine two or more ingredients into one mass., Caramelize - To heat sugar until a brown color and characteristic flavor develop., Cream - To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer unti the fat is creamy., Stew - To cook one food or several foods together in a seasoned liquid for a long period of time., Skim - To remove substance from the surface of a liquid., Marinate - To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue., Sift - To put through a sieve to reduce to finer particles., Sprinkle - To scatter drops of liquid or particles of powder over the surface of a food., Dissolve - To cause a solid food to turn into or become parts of a liquid., Puree - To put food through a fine sieve or a food mill to form a thick and smooth liquid., Beat - To mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary electric beater., Bone - To remove bones from fowl or meat., Dice - To cut into very small cubes of even size., Julienne - To cut food into thin, stick-sized strips., Core - To remove the center part of a fruit such as an apple or pineapple., Quarter - To cut into four equal pieces., Whip - To beat quickly and steadily by hand with a whisk or rotary beater., Grate - To reduce food into small bits by rubbing it on the sharp teeth of a utensil., Knead - To work dough by pressing it with the heels of your hand, folding it, turning it, and repeating each motion until the dough is smooth and elastic., Steam - To cook with vapor produced by boiling a liquid., Dress - To prepare food for cooking., Flute - To make grooves or folds in dough., Dredge - To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.,

Food Prep Crossword

بواسطة
تضمين

لوحة الصدارة

النمط البصري

الخيارات

تبديل القالب

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