Type
Crossword
Description

This crossword contains the following questions and answers:

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

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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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Food Preparation terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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basic culinary terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to cook in an oven bake
to mix ingredients using a fast, circular motion beat
mix ingredients gently blend
heat a substance so the bubbles will rise to the surface and break boil
to brown under direct heat broil
cook at medium or high heat until the surface browns brown
cut into smalll pieces chop
cut into small cubes dice
remove liquid by using a strainer drain
this is what you do to food when you use a grater. grate
fold, press and stretch dough knead
to soak a food in a liquid to tenderize or flavor marinate
to squash food with a fork, spoon or whisk mash
to cut into very small pieces mince
to turn oven on ahead of time preheat
cook quickly in little oil, butter or fat saute
to cook in a liquid with slow , low bubbles simmer
to cook with liquid, but not directly in the liquid steam

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Culinary Terms- 1 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Recipe Terms & Definitions Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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20 Common Culinary Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook food in an oven using dry heat. Bake
To cut the bones from a piece of meat, poultry, or fish. Fillet
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. Grease
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish. Marinate
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat. Roast
To cut vertically down. Slice
To cook food on a rack or in a steamer set over boiling or simmering water. Steam
To cook food (non-submerged) in hot fat or oil over moderate to high heat. Fry
This extremely hot chile is from Mexico and the Caribbean. Habanero
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler. Peel
To incorporate two or more ingredients thoroughly. Blend
To cut solids into pieces with a sharp knife or other chopping device. Chop
To combine ingredients usually by stirring. Mix
To cook foods on a rack or a spit over coals. Barbecue
To cook in bubbling water Boil
To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer. Beat
To remove the shells from seafood. Shuck
To cook a pot or pan of food just below boiling point. Simmer
To soak fruit in a flavoured liquid mixture. Macerate
To improve the flavour of food by adding salt, pepper and other spices and flavours. Season

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Objective 2.03 Student Project Foods I Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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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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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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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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