Type
Crossword
Description

This crossword contains the following questions and answers:

Define roux- equal parts _____ and flour butter
To make a roux- melt butter and then add flour
The purpose of a roux is to thicken
In a casserole you need 1-2 main _____ ingredients
An example of an aromatic is an ___ onion
one of the main parts in a casserole that you can smell are aromatics
An example of a binder in a mac and cheese casserole cheese
one main part in a casserole that helps to hold the ingredients together together binders
A main part that helps to thicken the casserole starch
an example of starch in a casserole is ____starch corn
main part of a casserole that helps to enhance the taste seasoning
examples of seasonings are salt and ____ pepper
Is it better to use a glass or a metal casserole dish glass
Last thing to add to the casserole before it goes into the oven Topping
When casseroles are packed lightly the texture of the casserole is ____ Crispy
Casserole is french for ___ Saucepan
Will a metal or glass pan cool down faster Metal
Three types of casseroles- bound, scoopable, and ____ Layered
Topping in shepard's pie Potatoes
to cook on the stovetop in a small amount of fat Sauté
What you have to do to your oven before mise en place Preheat
For puff pastry- cut ___ in the top to let steam escape Slits
You need to let casseroles cool in order for the starch and ____ structures to set Protein
Mixture of equal parts cornstarch and liquid Slurry

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Cooking Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

Same amount of butter and flour Roux
Purpose of a roux Thickens
What is the process of roux Melt butter add flour
Casserole ingredient #1 Binder
Casserole Ingredients #2 Starch
Casserole ingredients #3 1-2 Main ingredients
Casserole ingredients #4 Seasoning
Casserole ingredient #5 aromatic
What is a binder A thickening agent
What is a seasoning for Flavoring
What is 1-2 main ingredients Complete the process
What is aromatic aromas and flavors
Binder example Cheese
Starch example Flour
Seasoning example Salt
1-2 main ingredient example Meat
Aromatic example Herbs
Proper Equipment of a casserole Glass dish

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Culinary Casserole Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

A __________ thickens sauces roux
A roux is equal parts butter and _________ flour
Metal Baking dishes heat up ________ (speed) fast
Casseroles need to cool off so the _______ hardens starch
Cheese, Mayo and Yogurt are all examples of _______ binders
In Mac and Cheese the binder is ________ cheese
The Aroma (smell) from a casserole is because of the, ___________ ingredient aromatic
Salt and Pepper are ___________ seasonings
In Mac and Cheese the Pasta and Cheese are _____ _____________. Main Ingredients
One of these 3 items is an Aromatic, Which one is it? Flour, Vanilla or Sugar? Vanilla
Gluten and ________ are both components of wheat Starch
Casseroles are supposed to be packed __________, so it's not dense lightly
Cheese and Breadcrumbs are ___________ toppings
Lasagna is _________ (levels) layered
In Lasagna the starch is the ________ noodles pasta
Oregano and _______ is heavily used in Italian foods for seasoning Basil
Binders hold the food __________ together
Seasoning gives food _________ flavor
glass cooks ______ (Speed) fast
Casseroles are assembled and then _________ in the oven baked
In most casseroles you _______ (tool) in broth after you make a roux whisk
You bake casseroles until they are golden _______ (color) brown

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Soup and Sauces Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

An emulsified sauce flavoured with wine vinegar, tarragon and chervil. Bernaise
The French name for a cream sauce. bechamel
A Spanish cold soup. gazpacho
The name given to thickeners used after the cooking period. Liaison
The colour of the roux in a Veloute Sauce. blond
A mother sauce where where the liquid is a combination of a light stock and milk. veloute
A thick Italian soup. minestrone
A cold sauce served with seafood. tartar
The name given to the five sauces from which thousands of other sauces are derived. mothersauce
A brown sauce. espagnole
A heavy cream soup often made with shellfish. bisque
A bread soup. Potage
A bulb vegetable that must be slit and cleaned properly. leek
The names given to sauces derived from the mother sauces. secondary
A dried pea or bean, a good source of protein. legume
A bunch of herbs tied together in celery stalks or cheesecloth used to flavour stews and sauces. boquetgarnie
A mother sauce that uses egg as a thickener. hollandaise
The name given to flour and cold water when used as a liaison. whitewash
Kneaded butter and flour used as a thickener. buerremaine
A clear savory essence. broth
The French name fr a sauce with a red roux often used on pasta. tomat
Uses a very thick cream sauce leavened with air. souffle
Uses a very thick white sauce as a binder, coated in crumbs and deep fried. croquette
Melted fat and flour. roux
Unthickened natural meat juices. aujas
A misture of fruit, vegetable or meat that is sieved or blended to a chick cream. puree
Proportion of fat to flour when making a roux. equally
Part of the onion family and grow like garlic in a cluster on a commom vine; mild flavoured. shallot
Less assertive flavour than a broth, gives richness to a sauce or soup. stock

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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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The Incredible, Edible Egg Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Another name for the yellow part of the egg Yolk
An example of a food that uses eggs as a binder MeatLoaf
Caused when the egg yolk proteins surround tiny globules of oil and keep them from separating Emulsion
Pie crust filled with beaten eggs and other ingredients then baked Quiche
Formed when air is beaten into egg whites Foam
Egg foam to which sugar is added Meringue
Another name for the white of the egg Albumen
The cord or rope that helps center the yolk in the white of the egg Chalaza
This determines the color of the egg shell ChickenBreed
This process allows the grader to see inside of the egg Candling
Caused when an egg is overcooked or cooked at too high of a tempurature DarkGreenRing
An example of a food that uses eggs as a thickener Custard
An example of a food that uses eggs as a binder MeatLoaf
These eggs are cooked in simmering liquid Poached
These Eggs are baked in the oven Shirred
These eggs are beaten with a little milk then cooked over low heat, in fat and stirred Scrambled
Eggs added to breadlike dough Brioche
Eggs beaten and fruits or veggies added then baked in oven Souffle

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Sauce Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Liquid, Thickening Agent, Seasonings/Flavorings Parts of Sauce
A flavored, thickened liquid Sauce
This makes up the base of a sauce Liquid
An ingredient used in the thickening process Thickening Agent
The process in which starch granules absorb moisture and pop when added to liquid Gelatinization
One quality you should look for in a sauce thickened with a starch No Lumps
Starch + cold liquid Slurry
Equal parts fat + flour, cooked together Roux
A food that has been mashed, strained, or finely chopped into a smooth pulp Puree
The process of simmering down a stock or sauce to remove water Reduction
Leading sauces are also called Mother Sauces
An emulsified sauce of clarified butter and egg yolks Hollandaise
White stock + roux Veloute
Brown stock + roux Espagnole
Milk + roux Bechamel
Tomato juice + tomato puree Tomato
A modern sauce of cooked or pickled vegetables and/or fruit Relish
A modern sauce of chopped raw vegetable and/or fruit Salsa
Purified butterfat, water and milk solids removed Clarified Butter
Thickening agent in hollendaise Egg Yolk
Sauce made from thinned out fruit or vegetable puree Coulis
In addition to thickening, how does reduction improve a sauce Concentrates Flavor
Half espagnole sauce + half brown stock, reduced by half Demi-Glace
Gelatinization only happens when what is present Starch

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Quick Breads Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Casserole Crossword (NO SPACES)

Type
Crossword
Description

This crossword contains the following questions and answers:

Casserole is French for______ Sauce Pan
equal parts of butter and flour Roux
A casserloe must have 1-2 _________ main Ingredients
casserole must have _ _ _ _ _ _ starch
Casserole must have _ _ _ _ _ _ _ _ _ _ Aeromatics
Casserole must have _ _ _ _ _ _ _ _ _ Seasoning
Casserole must have _ _ _ _ _ _ _ Binders
Panko bread crumbs, cheese, puff pastrey are examples of... Toppings
let casserole ____ so that starch and protein products can set cool
a mixture of a startch and cold water (2tbs) Slurry

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Baking Terminology Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook in an oven with dry heat. Bake
A mixture of flour, liquid, and other ingredients that is thin enough to pour Batter
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor. Beat
To heat a liquid until bubbles rise continually to the service and break Boil
To heat sugar until it is melted and brown. Caramelize
To stir together two or more ingredients until mixed Combine
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy Cream
To seal the edges of two layers of dough with the times of a fork or your fingertips Crimp
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion Cut in
A soft, sick mixture of flour, liquids, fat, and other ingredients Dough
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo Dot
To drip a glaze or icing over food from the tines of a fork or the end of a spoon Drizzle
To sprinkle lightly with sugar, flour ,or cocoa Dust
To gently combine I have your mixture with a more delicate substance, such as a beaten egg whites or whipped cream, without causing a loss of hair Fold in
To cope with a liquid, sing I sing, or jelly before or after the food is cooked Glaze
To fold, push and turned out or other mixture to produce a smooth, elastic texture Knead
I temperature of about 105°F, which feels neither hot nor cold Lukewarm
To stir together two or more ingredients until they are thoroughly combined Mix
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy Mixuntillmoistened
To allow used dough to rise before baking. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley Proof
When dough is slightly mounted, not level Rounded teaspoon
To cut slits in food with a knife, cutting partway through the outer surface Score
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted Softened
To combine ingredients with a spoon or whisk using a circular motion Stir
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture Whip

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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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