Type
Word Search
Description

This word search contains the following answers:

asked
begging
bragging
carried
chased
chopping
creating
hummed
mixed
skipping
snapped
stirring
strapped
studied
trimmed
understanding
waiting
walked
whipping
wrapping

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Cooking Equipment Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS

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Culinary Terminology Word Search

Type
Word Search
Description

This word search contains the following answers:

Bake
Beat
Blend
Boil
Broil
Chill
Chop
Combine
Cool
Core
Cream
Cube
Cup
Cutin
Dash
Dice
Dissolve
Drain
Fold
Gallon
Grate
Ingredients
Knead
Melt
Mince
Mise en Place
Mix
Ounces
Pint
Preheat
Quart
Soften
Spatula
Stir
Strain
Tablespoon
Teaspoon
Whisk
Zest

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Spelling Words Word Search 15 Points

Type
Word Search
Description

This word search contains the following answers:

quizzed
breathing
whipped
striving
urged
tapping
wrapped
swimming
joking
changing
escaped
spinning
dimmed
raced
spotted
hitting
skipped
dared
begged
dripped
handled
bragging
snapping
winning
striped
dancing
slammed
stripped
traced
rising

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Cooking Terms Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir

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Food preparation terms Word Search

Type
Word Search
Description

This word search contains the following answers:

Whip
Toast
Stir
Steam
Sprinkle
Slice
Shield
Shape
Roast
Preheat
Peel
Mold
Mix
Melt
Marinate
Grill
Fry
Flour
Drain
Dice
DeepFry
Cut
Crush
Cool
Chop
Brush
Boil
Blend
Barbecue
Bake

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cut solids into pieces with a sharp knife or other chopping device. Chop
To heat a liquid until bubbles break continually on the surface. Boil
To cook on a grill under strong, direct heat. Broil
To cook on a grill over intense heat. Grill
To cook and/or brown food in a small amount of hot fat. Sauté
To cook by dry heat in an oven. Roast
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. Sear
To put one or more dry ingredients through a sieve or sifter. Sift
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. Simmer
To mix ingredients with a circular motion until well blended or of uniform consistency. Stir
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. Whip
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. Puree
To cook very gently in hot liquid kept just below the boiling point. Poach
To remove the peels from vegetables or fruits. Peel
To cut or chop food into extremely small pieces. Mince
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. Skim

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Cooking Terms Word Search

Type
Word Search
Description

This word search contains the following answers:

stew
peel
grind
dice
bread
steam
mix
grill
cube
boil
simmer
mince
grease
cream
blend
whip
shred
mash
grate
chop
beat
toast
saute
marinate
fillet
brown
baste
stirfry
preheat
knead
drain
broil
bake

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Food Preparation Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to beat quickly and steadily by hand with a whisk or rotary beater whip
to cut into thin, flat pieces Slice
to change from a solid to a liquid through the application of heat Melt
to mix lightly Toss
to thoroughly cover a food with a liquid or dry mixture Coat
to mechanically break down a food into a finer texture Grind
to cook with vapor produced by a boiling liquid Steam
to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish Granish
To mix or blend two or more ingredients together Combine
to broil over hot coals or to fry on a griddle Grill
to separate solid from liquid materials Strain
To cook in oven with dry heat Bake
to form Shape
to make grooves or folds in dough Flute
Cut into small pieces Chop
to remove liquid from a food product Drain
to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer Mash
to cook in a large amount of hot fat Deepfry
to combine two or more ingredients into one mass Mix
to skatter drops of liquid or particles of powder over the surface of a food Sprinkle
to cook in liquid that is barely at boiling point Simmer
To work a dough by pressing it with the heels of the hand Knead
to cook uncovered in the oven with dry heat Roast
to mix with a circular motion Stir
to reduce a food into small bits by rubbing it on the sharpen teeth of a utensil Grate
To cook in liquid over 212 F Boil
to let food stand until it no longer feels warm to the touch Cool
to remove the outer layer Peel

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Cooking/ Baking terms Puzzle Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Cook in an oven surrounded by dry heat. Bake
Cut (something) into small pieces with a knife Chop
to cook by direct heat Broil
to cut or chop into very small pieces Mince
Pour juices or melted fat over (meat) during cooking in order to keep it moist Baste
To mix rapidly in order to make a mixture smooth and light by incorporating as much air Beat
To work dough into a uniform mixture by pressing, folding, and stretching. Knead
Mildly warm Lukewarm
To remove skin from fruits & vegetables Peel
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites Whip

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Describing the degree of doneness for pastas and other foods where there is a firm center. Not overdone or too soft. Al Dente
To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it. Baste
An uncooked mixture usually containing milk, flour, and eggs. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil. Batter
To stir vigorously in a circular motion. Beat
To briefly submerge food into boiling water and then into an ice bath to halt further cooking. It is a technique used to soften and bring out the chlorophyll in green vegetables. Blanch
A mixture of two or more flavors to produce its own unique character, and quality. Blend
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. Boil
A method of cooking, in which the heat source is above or below the food Broil
A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods. Chop
To cook by dry heat, usually in the oven. Bake
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste. CREAM
To cut food in small cubes of uniform size and shape. DICE
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles FOLD
To cook in hot fat. FRY
To rub on a grater that separates the food in various sizes of bits or shreds. GRATE
To cut vegetables, fruits, or cheeses into thin strips. JULIENNE
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. KNEAD
To cut or chop food into extremely small pieces. MINCE
To combine ingredients usually by stirring. MIX
To remove the outermost skin of a fruit or vegetable. PARE
A pinch is the trifling amount you can hold between your thumb and forefinger. PINCH
To remove pits from fruits. PIT
To boil down to reduce the volume. REDUCE
To cook by dry heat in an oven. ROAST
To cook and/or brown food in a small amount of hot fat. SAUTE
To cut narrow grooves or gashes partway through the outer surface of food. SCORE
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. SEAR
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. SIMMER
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. STEAM
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. WHIP

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