Description

separately priced items from a menu, not as part of a set meal
cooked so its still tough when bitten,often referring to pasta
served in the greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables
cooking until ideal degree of doneness, often referring to meat as medium rare
the process of making something acid or sour with lemon or lime juice
The process when dry ingredients pass through a sifter and air is circulated through, changing the compostion of the material, often reffering to flour
a dish in which ingredeants are set into a gelantine made form a meat stock or consomme
sprinkled with breadcrumbs and cheese, or both and browned
with its own juices from cooking, often referering to steak or other meat
coated with losely cracked peppercorn and then cooked often referring to steak
the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making
a container holding hot water into which a pan is placed for slow cooking other wise known as a "water bath" or "double boiler"
to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks to avoid overcooking
to pour juices or melted fat over meat or other food while cooking to keep it moist
a sauce made with butter, onions , and vinegar, usually served with seafood dishes
a thick , creamy soup, with a base of strained broth of shellfish or game
to plunge into boiling water, remove after moment and then plunge into iced water to halt the cooking practice
a combination-cooking method that first sears the food at high tempertaure, then fishinged it in a covered pot at a low temperature while sitting in some amount of liquid
the process of soaking meat in a brine, or heavily salted water, before cooking similar to marination
shredded or finely cut vetabels and herbs
to roughly chop to make it ready to be served or combined with other ingredients, usually referring to tomatoes
type of clear soup made from richly flavored stock that has been calrified
meat cooked slowly in its own fats
to remove the central section of some fruits
a thick sauce made with fruit or vegetables
a small round roll of minced meat, fish, or vegetablecoated with egg and breadcrumbs
to remove a dissolve the browned food residue or glaze

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101 Culinary Terms

Crossword

101 Culinary Terms

Crossword

101 culinary words

Crossword

101 Culinary Words

Crossword

101 culinary words

Crossword

101 Culinary Words

Crossword

Frequently Asked Questions

What is a crossword?

Crossword puzzles have been published in newspapers and other publications since 1873. They consist of a grid of squares where the player aims to write words both horizontally and vertically.

Next to the crossword will be a series of questions or clues, which relate to the various rows or lines of boxes in the crossword. The player reads the question or clue, and tries to find a word that answers the question in the same amount of letters as there are boxes in the related crossword row or line.

Some of the words will share letters, so will need to match up with each other. The words can vary in length and complexity, as can the clues.

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Crosswords can use any word you like, big or small, so there are literally countless combinations that you can create for templates. It is easy to customise the template to the age or learning level of your students.

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Are crosswords good for students?

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Crosswords are great for building and using vocabulary.

If this is your first time using a crossword with your students, you could create a crossword FAQ template for them to give them the basic instructions.

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