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Across 3. Chop food into very small pieces (smaller than finely chopped, but not preeeed). 7. Push though garlic/ginger press. 10. Brown quicky to seal surface (particularly meat or seafood). 13. Cook cut-up food in wok or saute pan while stirring and tossing continuiodly. 14. Cook food in simmering liquid. 16. Boil breifly to presoften, or to loosen skin. 17. Cook, stirring frequently, to toss food in hot fat or small amount of liquid. A pan with wide, and medium-high sides. 18. Cook while bubbling gently. 19. Cut into flat pieces. 20. Cut into irregular pieces, coarsely, finely or something in between.

Down 1. Make tiny particles using box grater or microplane grater. 2. Blend out decreasing volume by repeatedly and gently bringing mixture up from bottom to surface. A spatula works well. 4. Make small slivers using a box grater. 5. Drizzle liguid or fat over food occasionally to keep it moist. 6. Cut into small cubes. The size often specified. 8. Gently combine ingredients by lifting and droping. 9. Smash to flatten and break up. 11. Cut in matchsticksized strips. 12. Pour thin stream. 14. Mash, push though sieve or process in blender or food processor until smoth. 15. Blend vigorously with fork, whisk or electic mixer. 16. Heat at high temperature so that bubbles rise to the surface and break.