Betty Crockers Vocab Crossword
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Down:
1) cut cubes - 1/2 in or larger2) cut matchlike sticks3) cut off outer layer with a small knife or other sharp tool - i.e.: apples, potatoes5) place in refrigerator to store7) brown in over or toaster - ie: bread, nuts10) cook in liquid just under the boiling point11) distribute solid fat in dry ingredients by chopping with a knife, fork or pastry blender12) cut with the large holes of a grater - i.e.: cheese14) refrigerate to make cold15) cook until food changes color, usually in small amounts of fat over medium heat18) combine in any way that distributes all ingredients evenly21) make mixture smooth by a vigorous over and over motion with a spoon, whisk or rotary beater |
Across:
4) beat just until smooth, light and fluffy - i.e.: the combining of sugar and shortening6) strip off outer layer - i.e.: orange, potato8) cook in small amount of fat (shortening, butter, oil) until tender, stirring occasionally. i.e.: onion, garlic - we use this term rather than sauté9) spoon a favoring ingredient over food during cooking period12) cut long thin pieces (strips)13) cut into tiny pieces - i.e.: onion, garlic, etc. 16) let food sit in liquid that will add flavor and tenderize17) cut into tiny particles with the small holes or a grater - i.e.: lemon and lime19) cut small cubes - less than 1/2 inch20) combine ingredients lightly by using two combination motions; one cuts vertically through mixture, the other slides the spatula or wire whisk across the bottom of the bowl and up the side, turning over. - ie: chiffons, cakes, souffles21) thoroughly combine all ingredients until very smooth and uniform22) tumble ingredients lightly while using a lifting motion with spoon or other kitchen tool |
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