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Recipe Terms

Chapter 15. Section 3
Across
To cut with a sharp knife or scissors into very small pieces
To heat milk just below the boiling point
To dip food into a mixture, such as beaten eggs and milk, and then roll it in crumbs
To combine ingredients until evenly distributed or blended
To restore foods to their normal state by adding water
Keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it
To cook food quickly at a high temperature so the surface becomes brown
To pass dry ingredients through a mesh or screen to add air or to combine dry ingredients
To cut or divide into flat pieces
To cut into small even pieces
To beat rapidly to incorporate air and to increase volume
Down
To use a fold-push-turn motion when working with doughs
To stir or beat solid fat, such as shortening or butter, with sugar until the mixture is soft, smooth, and creamy
To dip into or sprinkle with flour
To combine two or more ingredients until smooth and of uniform consistency
To let a food, such as meat, stand in a liquid to increase the flavor and/or tenderness of a food
To mix dry ingredients into shortening by using a pastry blender, two knives, or a fork
To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer
To combine ingredients into a light, airy mixture using a down, across, up, and over motion with a rubber spatula
To crush food until it has a smooth texture
To mix foods with a circular motion
To brown the surface of meat quickly with intense heat
To cut into pieces with a knife, scissors, or food chopper