Type
Word Search
Description

BUTTER
GARLIC
FISH
BEEF
MILK
CHEESE
PASTA
BREAD
YEAST
BAKING SODA
YAMS
SPICES

Food Word Search

Type
Word Search
Description

milk
lunch
pound
package
ounce
jar
gallon
can
bottle
box
bag
yogurt
tomatoes
toast
spaghetti
soda
side order
sandwich
salad
roast beef
potato chips
peanut butter
oranges
hot dog
hamburger
ground beef
fried chicken
french fries
eggs
dinner
cucumbers
cookies
cheeseburger
cereal
carrots
breakfast
bread
avocados
apples

FOOD Word Search

Type
Word Search
Description

TOMATO
TEA
TACO
SUGAR
SOUP
SODA
SANDWICH
POTATO
PIZZA
PEACH
ORANGE
ONION
MILK
MAYONNAISE
LETTUCE
LEMONADE
HAMBURGER
COOKIE
COFFEE
CHEESEBURGER
CHEESE
CEREAL
CARROT
BUTTER
BREAD
BANANA
APPLE

Baking Basics Word Search

Type
Word Search
Description

carbohydrate
Tortilla
Pita
Flat Bread
Quick Bread
Baking Powder
Baking Soda
activate
Brown sugar
gluten
kneading
grains
rye
wheat
shortening
fats
butter
biscuit
sugar
bagel
pretzel
pancakes
muffins
yeast
bread
dough
batter
extract
salt
eggs
flour
leavening
Baking

Quick Breads Crossword Puzzle

Type
Crossword
Description

Pancakes and waffles are examples of __________ batters. Pour
When muffins are over mixed they develop ____________. Tunnels
Products such as yeast, baking soda, baking powder and eggs; they cause the product to rise. ______________ _____________ LeaveningAgent
________ batters are a type of quick bread why have a ratio of 1 c. liquid to 2 c. flour. Drop
Flour or gluten forms the _____________ for most bakery products. Structure
To work with your hands when creating soft doughs. ___________ Knead
___________ are a relative of pancakes, they are richer in fat and must be baked in a special iron. Waffles
Do not __________ __________ when combining liquid and dry ingredients when making quick breads. OverMix
Is a common leavening agent used in quick breads. _____________ ____________ BakingSoda
The 2 bowl mixing method of mixing quick breads is known as _____________ ____________ MuffinMethod
The sticky elastic substance formed when flour comes in contact with water. ____________ Gluten
A relative of the biscuit commonly eaten as strawberry ________________. Shortcake
Quick breads are ___________ _____________. FlourMixtures
The name of the colorless, flavorless leaving gas produced by baking soda or baking powder and liquid. ____________ _____________ CarbonDioxide
A comparison (flour to liquid). _________ Ratio
An "acidic" milk product use in baking, especially popular in the southern part of the US. __________________ ButterMilk
To make a hole or indentation in dry ingredients. ________ Well

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

Culinary Terms Crossword

Type
Crossword
Description

Italian short grain rain, very starchy; used to make risotto. Aborio
Food items on a menu, priced and served separately. alacarte
A spice that produces a licorice like flavour. Anise
French “garlic mayonnaise” made of oil and garlic and sometimes egg. aioli
A thick, rich creamy French Soup. Contains fish or vegetables. bisque
A French pastry bread; Large, light and very rich. High in butter and egg content. Brioche
A Spanish dish consisting of raw seafood and lime juice. Usually accompanied with corn and avocado. ceviche
Italian pastries from Sicily; tube made of fried pastry dough, filled with a sweet ricotta filling. cannoli
An Italian dish consisting of thin slices of raw beef dressed with olive oil and parmesan cheese. Usually served as an appetizer. carpaccio
Salted and cured fish eggs. Can represent culinary and economic status. caviar
Prepared and cured meats. Served on a board accompanied with cheeses, purees, pickled condiments, and baguettes. Charcuterie
A French savory sauce, made of thickened cream, has a sharp tangy flavour and a rich texture. cremefraiche
Unit of measurement for temperature, 0 is the freezing point and 100 in the Boiling point. celsius
A traditional American breakfast dish, consisting of two English muffin halves, topped with Canadian bacon, a poached egg, and hollandaise sauce. eggsbenedict
A unit of measure for temperature where 32 is the freezing point and 212 is the boiling point. Fahrenheit
A middle eastern deep-fried ball, made of chickpeas, fava beans or both. falafel
French for “fat liver”. Made from the liver of duck or goose. Commonly made into parfait form. foiegras
Italian version of an omelet. Ingredients are mixed in with eggs rather than folded in. frittata
A cold spicy Spanish style vegetable soup. gazpacho
Thick, small, soft dumplings made from semolina, egg, and potato. A replacement for pasta in Italian cuisine. gnocci
A Hungarian style stew containing meat, vegetables and paprika and other spices. goulash
A mixture of chopped parsley, garlic, lemon zest and anchovy. Used as a garnish in many Milanese dishes. gremolata
A thick middle eastern sauce made from chickpeas, seasoned with garlic, lemon and olive oil. Served as a dip with pita bread. hummus
Culinary knife cut in which the food is cut into long thin strips. julienne
A Turkish skewer, made with meat, fish or vegetables. kebab
A side dish in Korean cuisine, made of salted and fermented cabbage. kimchee
An Indian dish made of meat or vegetables, braised in yogurt and spices, producing a thick sauce. korma
A young sheep, between 5 and 12 months of age. Has a lean and distinctive flavour, consisting of 5 main cuts. lamb
A cube of pork fat, used to flavour savory foods and salads. lardons
An edible seaweed, has a high salt content. Used to make laverbread. Laver
A small, flat, and fast cooking legume. Commonly used in soups and stews. lentil
Italian for barley, used to make rice-like pasta. orzo
“Italian Bacon” Italian cured meat made from the belly of a pig. pancetta
A long white root vegetable, tastes similar to a carrot and cooked in the same way. parsnip
French; a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy. Pate
Italian basil sauce, originally made with pine nuts, garlic and olive oil. Served on pasta. pesto
cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. puree
A semi-hard cow’s milk swiss cheese, most commonly used for melting. raclette
Italian pasta pillows filled with cheese, meat, vegetables or other fillings. ravioli
A classic northern Italy dish. Arborio rice cooked with stock until thickened. Vegetables, meat, seafood, cheese and many other ingredients are added. risotto
A French mixture of flour and fat, cooked slowly. Used to thicken sauces. roux
A spice from the flower of Crocus. Little threads used as a seasoning and add colour to food. saffron
A species of saltwater clams. Has a buttery texture, and is commonly pan seared. scallop
A bulb related to onion and garlic. Has a mild onion flavour. Also called scallions” shallot
Originated in Spain. An assortment of hors d’oeuvres or cocktail snacks tapas
Flavoured brother from meats, fish, and vegetables; the base for sauce and soups. stock
A Japanese dish of raw fish wrapped around cold rice. Can be help together by a seaweed wrapper. sushi
An Italian dessert consisting of sponge cake, soaked in espresso, and layers with sweetened mascarpone cheese. tiramisu
A bland food made from soybeans, high in protein, and common in vegetarian dishes. tofu
The edible stomach lining of beef, pork or sheep. Most common: beef tripe
An expensive fungi, famous in Italian and French cuisine, known for their flavour and aroma. truffle
Thick Japanese wheat-flour noodles. Often found in soups. udon
Also know as “Japanese green horseradish” powder. Has a pungent taste and a spicy finish. wasabi
A round bottomed pan, used in Asian cooking. wok
Made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be seasoned with salt, herbs and/or spices. It is used most commonly as a salad dressing. Vinaigrette
Italian word meaning “soup”. zuppa
A British dessert made with wine or liqueur soaked sponge cake, layered with fruit and whipped cream. trifle
A frozen dessert made from sweetened water with flavouring. sorbet
A savory, pastry crust with filling made of eggs, milk or cream, and/or cheese, meat and vegetables. quiche
A French term for a well seasoned stew, made from meat fish or vegetables. ragout
“In the manner of the gardeners wife”. Jardiniereala
A French dish of de-boned stuffed meat, poached and served cold, coated with aspic. galantine
A spice mixture in Asian and Arabic cuisine: star anise, cloves, cinnamon, pepper, fennel seed. fivespice
A Swiss condiment of melted cheese, served in a pot over a heat source. fondue
An Italian flat oven-baked bread, topped with herbs and seasoned with olive oil. focaccia
This 3 grape Italian blend pairs well with horse tartare ripasso

Grocery store Word Search

Type
Word Search
Description

aisles
bread
bulk
butter
canned goods
cashier
cereal
check out
cookies
coupons
crackers
dairy
deli
eggs
flour
free sample
frozen foods
lines
meat
milk
paper products
pasta
produce
raisins
receipt
register
rice
sale
seasonings
soda

My Plate Word Search

Type
Word Search
Description

LETTUCE
YOGURT
WATEREMELON
TURKEY
STRAWBERRY
REGGIE VEGGIE
PUMPKIN
PEPPER
PEAS
PEANUT BUTTER
PASTA
ORANGE
NUTS
NATE
MY PLATE
MILK
MARY DAIRY
KATE
JANE GRAIN
HAM
GRAPE
FARRAH FRUIT
EGGS
DEAN PROTEIN
CRACKER
CORN
CHICKEN
CHEESE
CEREAL
CARROT
BROCCOLI
BREAD
BEANS
BANANA
APPLE

Food Vocabulary Word Search

Type
Word Search
Description

banana
beef
bread
breakfast
broccoli
butter
candy
carrots
cheese
chicken
chips
cookies
corn
dairy
dinner
eggs
fish
fruit
hamburger
juice
lunch
meat
orange
pork
salad
seafood
snack
spicy
vegetable

BAKING INGREDIENTS AND TERMS Word Search

Type
Word Search
Description

almond extract
baking powder
baking soda
brown sugar
butter
cardamom
cinnamon
cookie sheet
cooling rack
creaming
flour
fold
frosting
ginger
melt
molasses
nutmeg
parchment paper
piping bag
proof
rolling pin
shortening
spatula
sugar
vanilla
whisk
yeast