Description

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

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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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Once you’ve picked a theme, choose clues that match your students current difficulty level. For younger children, this may be as simple as a question of “What color is the sky?” with an answer of “blue”.

Are crosswords good for students?

Crosswords are a great exercise for students' problem solving and cognitive abilities. Not only do they need to solve a clue and think of the correct answer, but they also have to consider all of the other words in the crossword to make sure the words fit together.

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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Crosswords are a fantastic resource for students learning a foreign language as they test their reading, comprehension and writing all at the same time. When learning a new language, this type of test using multiple different skills is great to solidify students' learning.

We have full support for crossword templates in languages such as Spanish, French and Japanese with diacritics including over 100,000 images, so you can create an entire crossword in your target language including all of the titles, and clues.