Type
Crossword
Description

It's used to make Guacamole Avocado
A green variety of smooth-skinned summer squash. Zucchini
thin strips of salted and smoked meat from the sides and the back of a pig Bacon
A hot drink made from the roasted and ground bean-like seeds of a tropical shrub. Coffee
A small lump of dough that is boiled or steamed Dumpling
A food that is made from cacao beans and that is eaten as candy or used as a flavoring ingredient in other sweet foods Chocolate
A very thin flat piece of dough that is wrapped around a mixture of chopped vegetables and often meat and then usually fried Egg roll
A dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate) Fondue
the strongly flavored root of a tropical plant that is used in cooking Ginger
a thick, sweet substance made by bees Honey
a small green pepper that is very hot and is used especially in Mexican cooking Jalapeño
A small fruit that has green flesh, black seeds, and brown, hairy skin Kiwi
An ocean animal that has a long body, a hard shell, and a pair of large claws and that is caught for food Lobster
A thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream Milkshake
:a thin, flat, round cake that is made by cooking batter on both sides in a frying pan or on a hot surface (called a griddle) Pancake
: pasta in the shape of long, thin strings Spaghetti
: an alcoholic drink made from the juice of grapes Wine
: a slightly acidic semisolid food that is often flavored and sweetened and is made of milk that has been soured by the addition of bacteria Yogurt
: a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables Pizza
: a Japanese dish of cold cooked rice shaped in small cakes and topped or wrapped with other ingredients (such as pieces of raw fish) Sushi
: a soup made of beef or chicken broth and rice noodles Pho
a Chinese food made of dough that is filled with meat or vegetables and often served boiled in soup Wonton
: a mixture of oats and other ingredients (such as brown sugar, raisins, coconut, or nuts) that is eaten especially for breakfast or as a snack Granola
a piece of sweet fried dough that is often shaped like a ring Doughnut
: a soft, juicy red fruit that grows on a low plant with white flowers Strawberry
: a tropical plant with a thick root that can be boiled and eaten Taro
: a juicy tropical fruit that has firm yellow and red skin and a hard seed at its center Mango
a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of Korea Kimchi
: a Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugar Churros
a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers. Banh mi

Recipe Terms & Definitions Crossword

Type
Crossword
Description

to cut into long, thin strips. Julienne
to cook with dry heat, usually in an oven bake
to heat a liquid until bubble rise constantly to the surface boil
to cook by direct heat, as in a broiler broil
to cook in hot fat such as grease fry
to heat a solid food, such as butter, until it becomes a liquid melt
to cook meat or poultry in the oven by dry heat roast
to cook in a small amount of fat saute
to cook in liquid that is just below the boiling point simmer
to cook over boiling water steam
to cut into small pieces chop
to break food into small pieces by rubbing it against a grater grate
to cut into very small pieces mince
to remove a thin layer of skin or peeling from fruits and vegetables pare
to mix ingredients with an over-and-over motion beat
to mix two or more ingredients together blend
to blend ingredients until soft and smooth, such as butter with sugar cream
to combine shortening and dry ingredients with a pastry blender or two knives cut in
to press and fold dough with the hands until it is smooth knead
to combine two or more ingredients by beating or stirring mix
to put dry ingredients through a sifter to break up particles and mix thoroughly sift
to mix ingredients lightly toss
to beat rapidly until the mixture is fluffy whip
to place a coating over a food, such as bread crumbs bread
to refrigerate a food until it is completely cold chill
to lower the temperature of a food, usually to room temperature cool
to rub a surface with fat, such as shortening, oil, or butter grease
to soak food in a sauce before cooking to make it more tender or more flavorful marinate
to bring a health unit, such as an oven, to a certain temperature before using it preheat
to add salt, pepper, herbs, and other seasonings to a food season

Cooking Terms Crossword

Type
Crossword
Description

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

Culinary Terms- 1 Crossword

Type
Crossword
Description

cooked so as to be still firm when bitten al dente
an appetizer typically consisting of olives, anchovies, cheeses, and meats anti pasto
cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface bake
pour juices or melted fat over meat during cooking in order to keep it moist baste
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton batonette
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying batter
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer beat
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream bind
Twice-cooked biscotti
smooth, creamy, highly seasoned soup of French origin bisque
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet blackened
To cook in a liquid that has reached its highest possible temperature of 212°F boil
Any broth made by cooking meat, poultry, fish, or vegetables in water bouillion
is a combination-cooking method that uses both moist and dry heats braise
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked bread
To cover with sauce mask
To chop, grind, or cut into small pieces mince
A mixture made up of diced vegetables mirepox
To heat with sugar and spices to make a hot drink mull
A French term describing the coating of a prepared dish with sauce napper
A knife cut with two angled sides oblique cut
Scarps from a remaining meal ort
Fry in a pan with a small amount of oil pan fry
a sandwich made with Italian bread, usually toasted panini
Trim something by cutting away the outer edges pare
Scoop fruit of vegetables in ball shape parisienne scoop
A smooth creamy substance made of liquidized or crushed fruits or vegetables puree
a mixture of fat and flour used in making sauces roux
General purpose knife for slicing, dicing, and mincing santoku knife
Fried quickly in a little amount of hot fat saute
A straight sided pan sautoir pan
Milk at the point before boiling scald
Cooking at a high temperature until caramelized crust forms sear
Teeth on the blades so it won't squish the ripe fruits serrated knife
When you put hot food under ice water to stop cooking process shocking
Remove the top fat layer from liquids skim
A thickening mixture that is made up of equal parts flour and water slurry
When the food is vacuum packed, emerged in water bath and cooked at a constant temperature sous vide
The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy stew
A strained liquid that results from simmering meat and is used for soups or sauces stock
A gentle heating of vegetables in little oil or butter sweat
A ring shaped pasta tortellini
A seven sided football like shapes tourne cut
This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier tourne knife
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking trussing
To beat food with a whisk or mixer to incorporate air and produce volume whip

Cooking Terms Crossword

Type
Crossword
Description

to cook by dry heat usually in an oven bake
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce. barbecue
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. beat
To mix two or more ingredients together until well combined. blend
To prepare food by applying heat in any form. cook
To beat sugar and fat together until fluffy cream
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture. cut in
To coat food with butter, margarine, or egg - using a small brush. brush
To bake, dry, or toast a food until the surface is brown. brown
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. whip
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite. al dente
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. baste
A mixture containing flour and liquid, thin enough to pour. batter
To heat sugar in order to turn it brown and give it a special taste. caramelize
To cook on a grill under strong, direct heat. broil
To cut solids into pieces with a sharp knife or other chopping device. chop
To cut food in small cubes of uniform size and shape. dice
To cause a dry substance to pass into solution in a liquid. dissolve
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed. degrease
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. deglaze
To preserve meats by drying and salting and/or smoking. cure
To preserve meats by drying and salting and/or smoking. clarify
To sprinkle or coat with flour or other fine substance. dredge
To sprinkle drops of liquid lightly over food in a casual manner. drizzle
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag. dust
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned. fillet
To mix by using circular motion, going around and around until blended stir
To mix ingredients lightly without mashing or crushing them. toss
To break lightly into small pieces. flake
To cook below the boiling point, bubbles form slowly and break on the surface. simmer
To add salt, pepper, or other substances to food to enhance flavor. season
To cook by braising; usually applied to fowl or rabbit. fricassee
To cook in a small amount of fat. saute
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying. fry
To flatten to a desired thickness by using a rolling pin. roll
To remove or strip off the skin or rind of some fruits and vegetables. peel
To cut or chop food as finely as possible. mince
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic. knead
To finely divide food in various sizes by rubbing it on a grater with sharp projections. grate
To mix ingredients by gently turning one part over another with a spatula fold in
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings. flour
To ornament food - usually with another colorful food - before serving to add eye appeal. garnish
To cut into small pieces. chop
To cook in water or liquid in which bubbles rise continually and break on surface boil
To mix two or more ingredients together until well combined. blend
To flame foods by dousing in some form of potable alcohol and setting alight. flambe
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing. glaze
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form. gratin
To cut vegetables, fruits, or cheeses into thin strips. julienne
Neither cool nor warm; approximately body temperature. lukewarm
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood. marinate
Dredged with flour and sauteed in butter. meuniere
To remove the outermost skin of a fruit or vegetable. pare
To cook in small amounts of fat. pan fry
To boil down to reduce the volume. reduce
To cook very gently in hot liquid kept just below the boiling point. poach
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 make solid fat into liquid by melting it slowly. render
To cook by dry heat in an oven. roast
To make solid fat into liquid by melting it slowly. render
To remove pits from fruits. pit
the trifling amount you can hold between your thumb and forefinger. pinch
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over. scallop
To cut narrow grooves or gashes partway through the outer surface of food. score
To immerse in rapidly boiling water and allow to cook slightly. blanch
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. baste
To secure poultry with string or skewers, to hold its shape while cooking. truss
To simmer slowly in a small amount of liquid for a long time. stew
To destroy micro organisms by boiling, dry heat, or steam. sterilize
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point. steep
Cooked on a thick hardwood plank. planked
To preserve meats, vegetables, and fruits in brine. pickle
To soak dried fruits in liquid until they swell. plump
To bring to a temperature just below the boiling point. scald
To put one or more dry ingredients through a sieve or sifter. sift
To cut or tear in small, long, narrow pieces. shred
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. sear
To cook uncovered in a hot fry pan, pouring off fat as it accumulates. pan broil
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce. par boil
cook or brown food by exposure to a grill, fire, or other source of radiant heat. toast

Culinary Terms- 2 Crossword

Type
Crossword
Description

To cook eggs in or over boiling water poach
When the food is in hot liquid just below the boiling point simmer
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer blend
to mix ingredients together until combined blend
cook by exposure to direct, intense radiant heat. broil
partially cooking the surface of meat to help remove excessive fat brown
knife cut in which food item is first julienned and then turned a quarter turn and diced again brunoise
To split food through the middle without completely separating the halves and then spread the halves butterfly
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color caramelize
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef chef knife
to cut food into bite-sized pieces using the quick, heavy blows of a knife chop
To turn a cloudy liquid clear by removing sediments clarify
To cover food with a coating that can be wet coat
is a cooking term meaning to rough chop any ingredient concasse cut
the treatment of the meat with large grained rock salt corned
French for strained liquid coulis
the technique of blending several ingredients cream
a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat croquettes
range in size from less than 1/8 inch square to approximately 3/4 inch square cube
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed cut in
Technique for removing and dissolving browned food residue from a pan to flavor sauces deglaze
To skim the fat off the surface of a hot liquid degrease
To remove the vein(s) or digestive tract of a shrimp or other prawn devein
A cooking method that allows heat to meet the food directly direct heat
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking dredge
The liquid that drips fat and juices from meat in cooking drippings
To fall in fine drops or to pour liquid in thin stream drizzle
Beaten eggs and brushed on to the surface of a pastry before baking eggwash
Mixing two unlike liquid mixtures together to make a sauce emulision
Appetizer entree
Very flexible knife used to fillet fish fillet knife
Something that separates solids from liquids filter
The process if breaking off small pieces from foods flake
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon fold
The cooking of food in oil or other fat fry
A glaze, icing, sauce, or filling for pastries made from chocolate and cream ganache
The coating of a glossy, often sweet, sometimes savory substance applied to food glaze
to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes grate
to break something into small pieces or powder grind
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables haystack
puffy pancake perfected by the Amish hootenanny
to steep something in a liquid to extract the flavors from it infuse
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks julienne
a French culinary term meaning with juice jus
to work into a uniform mixture by pressing, folding, and stretching knead
substances used to produce air bubbles that cause baked goods to rise leavener

Kitchen Equipment and Utensils Crossword

Type
Crossword
Description

tool to remove the skin of vegetables and fruits peeler
keeps food in frozen forn freezer
tool shaped like scissors used for picking up food tongs
tool used to weigh ingredients scale
pot used for preparing large quantities of soup and boiling pasta stockpot
beats and blends foods together and incorporates air whisk
flattens dough rolling pin
cleans food from the side of the bowl rubberspatula
slice, minces, chops, cubes, and dices fruits, vegetables, and meats chefsknife
stirs foods and drains solids from liquids slottedspoon
o shred, slice, or grate food grater
pan used to bake delicate items such as cheesecake springform
to bake pies in piepan
to lift and turn food such as pancakes, hamburgers, and eggs turner
used to cut pizza as well as other foods pizzacutter
use to open cans can opener
to mash cooked foods, such as potatoes potatomasher
protects counters from hot pans, also used to cool foods on coolingrack
has a handle and lip; used to measure liquids Liquidmeasuringcup
used to measure dry ingredients, such as flour and sugar dry measuring cups
used to cut fat in with flour when making pastry or biscuits pastryblender
used for baking muffins, rolls, and cupcakes muffinpan
long-handled, low-sided pan; used to fry and saute skillet
reads the internal temperature of meat meat thermometer
used to mix food in mixingbowl
aids in pouring foods into small-mouthed containers funnel
used to separate particles to make light and fluffy sifter
to bake cookies, cream puffs, etc cookiesheets
used to serve soup, stew, and beverages ladle
used to measure small amounts of liquid or dry ingredients measuringspoons
a bowl with holes used to drain foods like pasta and vegetables colander
handheld item with mesh used to separate solids from liquids strainer

Cooking Terms Crossword Puzzle

Type
Crossword
Description

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

Objective 2.03 Student Project Foods I Crossword

Type
Crossword
Description

To cut food into small, uneven pieces. CHOP
To cut food into very fine, uneven pieces. MINCE
To cut food into small, equal size squares about ½ inch in size. CUBE
To cut food into small, equal size squares about ¼ to 1/8 inch in size. DICE
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. GRATE
To cut or break food into long, thin strips by using a knife, fork, or grater. SHRED
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. PARE
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. PEEL
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. SCORE
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down. SLICE
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 flavor. BASTE
To lower a food’s temperature to freezing or below by placing it in a freezer. FREEZE
To expose to warmth in order to free from a frozen state. DEFROST
To cause a solid food to turn into or become part of a liquid. DISSOLVE
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. DRAIN
To separate solid from liquid materials by pouring the mixture through a strainer or sieve. STRAIN
To lightly sprinkle the surface of a food with crumbs, flour, or sugar. DUST
To sprinkle or coat a food with flour. FLOUR
To rub fat on the surface of a food or a cooking utensil. GREASE
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. MARINATE
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. TENDERIZE
To change food from a solid to a liquid by applying heat. MELT
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. SOAK
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet) SEASON
To leave an opening in the covering of a food through which steam can escape. VENT
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion BEAT
To stir or mix ingredients until they are thoroughly combined and smooth BLEND
To blend or mix two or more ingredients COMBINE
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy CREAM
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands CUTIN
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light FOLD
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic KNEAD
To combine two or more ingredients into one mass by stirring or beating them MIX
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve SIFT
To mix using a spoon or wire whisk with a circular motion STIR
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy WHIP
To cook in an oven with dry, hot air BAKE
To cook uncovered under a direct heat source BROIL
To broil over hot coals or on a griddle GRILL
To cook meat, fish, or poultry uncovered in an oven with dry, hot air ROAST
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce BARBECUE
To cook food in hot liquid, 212 degrees fahrenheit, having bubbles that rise to and break on the surface of the liquid BOIL
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan BRAISE
To cook food in a microwave oven using little or no liquid MICROWAVE
To cook food in liquid that is just below the boiling point SIMMER
To cook food in a pan using vapor produced by a boiling liquid STEAM
To cook food by completely immersing in hot fat; also know as French frying DEEPFRY
To cook food in a small amount of hot fat FRY
To lightly brown or cook food in a small amount of hot fat; also called pan-frying SAUTE
To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly STIRFRY
To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it PREHEAT

Cooking Terms Crossword

Type
Crossword
Description

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook mise en place
to soften and rehydrate gelatin in warm liquid before use bloom
to split food down the center almost but not completely through; flat to resemble a butterfly butterfly
browning the outer surface of meat sear
cutting away the bones to produce a clean piece of fish or meat fillet
skewers of meat, fish, or vegetables grilled over a fire or coals kabobs
potatoes, cut into pieces the size and shape of matchsticks allumette
water bath to gently cook or keep food warm bainmarie
to partially or completely bake an unfilled pastry crust bake blind
items cut into pieces somewhat larger than allumette or julienne, "small stick" batonnet
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot braise
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream fold
a cooked mixture of equal amounts of flour and fat (usually butter) roux
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor caramelize
remove sediment from a cloudy liquid clarify
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma deglaze
bind two liquid ingredients together that normally do not mix, like water and fat emulsify
second chef sous chef
boiling vegetables for a brief period of time blanch
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar infusion
make shallow cuts in meat to tenderize score

Food Preparation terms Crossword

Type
Crossword
Description

To cook in the oven with dry heat Bake
To cook on a rack or spit over hot coals or some other source of direct heat Barbecue
To spoon pan juices, melted fat, or another liquid over surface of food during cooking to keep the food moist and add flavor Baste
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary or electric beater Beat
To thicken or smooth out the consistency of a liquid Bind
To scald or parboil in water or steam Blanch
To stir ingredients until they are thoroughly combined Blend
To cook in liquid over 212°F (100°F Boil
To remove bones from fowl or meat Bone
To cook in a small amount of liquid Braise
To coat with dry bread or cracker crumbs Bread
To cook uncovered under a direct source of heat Broil
To turn the surface of a food brown by placing it under a brolier Brown
To apply sauce, melted fat, or other liquid with a basting or pastry brush Brush
To cook in a sugar syrup until coated or crystallized Candy
To heat sugar until a brown color and characteristic Caramelize
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice Chill
To cut into small pieces Chop
To make a liquid clear by removing solid particles Clarify
To thoroughly cover a food with a liquid or dry mixture Coat
To cook by submerging in simmer liquid Coodle
To mix or blend two or more ingredients together Combine
To let a food stand until it no longer feels warm to the touch Cool
To sprinkle or coat with flour Flour
To make grooves or folds in dough Flute
To cook in a small amount of hot fat Fry
To pulverize Crush
To break fish into small pieces with a fork Flake
To remove liquid from a food product Drain
To cook in a large amount of hot fat Deep fry