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Across 1. To lightly sprinkle the surface of a food with crumbs/flour/sugar. 4. A very full or large amount. Example: a measuring cup that is overflowing. 8. To cause a solid food turn into or become part of a liquid. 10. To cook food in a pan using vapor produced by boiling liquid. 12. To sprinkle or coat a food with flour. 13. To remove dirt, food, ect. from all food-contact surfaces by washing in hot, soapy water and rinsing in hot water. 15. To kill or drastically reduce the amount of contaminants of food-contact surfaces by using chemicals or high temperatures. 17. To cook food in liquid that is just below the boiling point. 18. To roast Slowly on a rack or split over hot coals or some other direct heat source and baste with a spicy sauce. 20. To separate solid from liquid materials by pouring the mixture through a strainer or sieve. 21. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon. 23. To broil over hot coals or on a griddle 24. To stir or mix ingredients until they are combined and smooth. 26. To cook food in a microwave oven using little or no liquid. 27. To combine two or more ingredients by stirring or beating. 28. To cut food into small, equal size squares about 1/4 to 1/8 inch in size. 30. To lower a food's temperature to freezing 32. To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan and simmered on top of the stove or in the oven. 33. To increase the flavour of a food by adding herbs,spices, or other ingredients; to prepare a cooking utensil for cooking (Ex. Cast iron skillet) 35. To make small, starght, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let juices soak. 37. To cut food into very fine, uneven pieces 38. To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. 40. To cook food in a small amount of hot fat. 41. To cook meat, fish, or poultry uncovered in an oven. 42. To cut or break food into long, thin strips by using a knife, fork, or grater. 43. To thourughly mix ingredients and incorporate air using a spoon, wire whisk, mixer or food processor with an up-and-down and circular motion. 44. To leave an opening in the covering of a food through which steam can escape. 45. To mix using a spoon or wire whisk with a circular motion 46. To cut food into small, uneven pieces 47. To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy. 48. To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or vegetable peeler

Down 2. To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. 3. To cook in an oven with dry, hot air. 5. To blend or mix two or more ingredients 6. To cook food by completely immersing in hot fat; also known as french frying. 7. To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up 9. To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy. 10. To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve 11. To turn on an appliance or oven to a desired temperature about 5-10 minutes before the food is to be placed in it. 13. To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks, or the hands. 14. To work a ball of dough with the fingertips or hells of the hands by repeating press, fold, and turn motions. 16. To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. 17. To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constanly. 18. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavour 19. To remove liquid from a solid foo by pouring off the liquid, putting the food through a colander, or drying with paper towels. 22. To reduce food into small pieces by pressing and rubbing it against the "teeth" of the grater. 24. To cook food in hot liquid, 212 F, having bubbles that rise to and break on the surface of a liquid. 25. To expose to warmth in order to free from a frozen state. 29. To rub fat on the surface of a food or a cooking utensil. 31. Flat and even. To check for correct measurments at "eye level" for liquids or to scrape to level using a straight-edge spatula for dry and solid ingredients. 32. To cook uncovered under a direct heat source. 34. Less than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and forefinger. 35. To cut food into large, thick or thin flat pieces with a slicing knife; use a sawing motion while gently pressing the knife down. 36. To lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor 39. To change food from a solid to a liquid by applying heat 42. To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. 46. To cut food into small, equal-size squares about 1/2 inch in size.