Across |
| 1 | Cook in fat; cook bite-sized pieces quickly over high heat, _____ constantly. |
| 4 | To mix using a spoon or wire whisk with a circular motion. |
| 6 | Cut food into small, equal size pieces; about 1/4 to 1/8 in. in size. |
| 9 | To separate solid from the liquid, often to save the liquid. |
| 10 | To thoroughly mix and incorporate air, with an up and down and circular motion. |
| 11 | To remove the stem and very thin layer of a fruit or vegetable. |
| 12 | Dry heat; roast slowly on a rack or spit and baste with a spicy sauce. |
| Down |
| 2 | To soak food in a cold, seasoned liquid, to add flavor or to _____. |
| 3 | To cook food in a microwave oven using little or no liquid. |
| 4 | To lightly _____ the surface of a food with crumbs, flour, or sugar. |
| 5 | To leave an opening in the covering of a food through which steam can escape. |
| 7 | To immerse food in a liquid to wet, soften, dissolve, or clean. |
| 8 | To cause a solid food to turn into or become part of a liquid. |
| 9 | Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. |
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