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Across 3. to cook in an oven with dry,hot air 6. to blend or mix two or more ingredients 8. to cook food in hot liquid 212°F, having large, popping bubbles 9. to thoroughly mix ingredients and incorporate air 10. to combine sugar and solid fat by cutting it 11. removes a thin layer or peel. 14. to stir or mix ingredients until smooth 15. also called a french knife. its large, triangular blade is good for slicing, chopping, and dicing. 16. to cut food into very small, uneven peices 17. to immerse food in a liquid to tenderize, wetten, soften, dissolve, or clean it 18. to make something easier to chew 19. to cook food in a liquid at a temp just below the boiling point 22. similar to a slicing knife, but smaller 25. to cause a solid food to become part of a liquid 26. to work a ball of dough with the ball of your hand 27. shallow, round pans with slanted sides 30. to remove the stem and skin with a knife 31. to remove the outer peel/skin by pulling it off 32. to expose it to warmth to return it from a freezing state 34. to cook food completely immersed in liquid fat 36. to spread fat on a food 39. to cut food into small, equal sized squares about 1/2 inch in size 41. to cover something in flour 42. to mix using a spoon or whisk in a circle motion 43. to cook meat, fish, or poultry uncovered in an oven 44. to lightly brown o cook foods in a small amount of liquid fat 45. to cut foods into large flat peices 46. to remove liquid from a solid food 48. to combine two or more ingredients into one mass by stirring or beating them 49. to reduce dry ingredients to smaller bits 51. to cut or break food into long, thin strips

Down 1. to cut food into small, uneven chunks 2. large knife, used for meat and poultry 3. has a serrated or saw-tooth blade for slicing breads 4. to leave an opening in a lid to let steam out 5. to cut food into small, equal sized squares about 1/4--1/8 inch in size 7. to roast slowly on a spit/rack over hot coals 8. has a thin, angled blade, good for removing bones. 9. to cook large meats slowly over low heat in a small amount of liquid 12. to beat soild fat and sugar to make a cream 13. to reduce food into smaller pieces by rubbing it on a grate 16. to change something from a solid into a liquid by adding heat 20. to soak a food in a cold, seasoned liquid to tenderize it 21. to cook in a microwave 23. to lower a temperature to below freezing 24. to cook small foods over high temps in fat while frequently stirring 28. to separate a solid from a liquid using a seive 29. to pour or spoon pan juices onto a cooking food 33. to cook uncovered under direct heat 35. to turn on the heat 5-10 minutes before you cook the foods 37. to increase flavor of a food by adding herbs or spices 38. to beat quickly and vigorously by hand, or with a whisk 40. to broil over hot coals or on a griddle 41. to blend a delicate substanse with a denser one by gently folding 42. to cook food using vapor produced by a boiling liquid 44. to make small, straight indentsin a food 46. to lightly sprinkle a food with crumbs, flour, or sugar 47. to lightly mix ingredients by tumbling them with tongs 50. to cook food in a small amount of liquid fat