Across |
| 2 | To cut food, often fresh herbs, dried fruit, with _____ shears into very small, uniform pieces using short, quick strokes |
| 5 | A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes |
| 6 | To gently swirl one food into another; _____ done with light and dark batters for cakes or cookies |
| 8 | To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly |
| Down |
| 1 | To cut off the skin or outer covering of a fruit or vegetable, using a knife or _____ peeler |
| 3 | To cool a food to below room temperature in the refrigerator or freezer, or over ice |
| 4 | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices |
| 7 | To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way |
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