Type
Word Search
Description

This word search contains the following answers:

STEEP
STEW
TRUSS
WHIP
TOSS
SKIM
SIFT
SHRED
SEAR
ROAST
REDUCE
PUREE
PLUMP
PINCH
PICKEL
PEEL
MIX
MINCE
KNEAD
JULIENNE
GRIND
GRILL
GRATE
GARNISH
FRY
FOLD
FLAMBE
FLAKE
FILLET
DUST
DRIZZLE
DREDGE
DISOLVE
DICE
DEGREASE
DEGLAZE
CURE
CREAM
CARAMELIZE
CLARIFY
CHOP
BOIL
BLEND
BLANCH
BEAT
BATTER
BASTE
BARBECUE
BAKE
AL DENTE

    Customize    

Cooking Dictionary Word Search

Type
Word Search
Description

This word search contains the following answers:

Bake
Barbecue
Batter
Beat
Blanch
Blend
Boil
Braise
Brown
Caramelise
Chop
Coat
Cool
Cream
Cube
Cut in
Dice
Dip
Fillet
Flake
Flambe
Fold
Freeze
Fry
Garnish
Glaze
Grate
Grease
Grill
Grind
Infuse
Juliene
Level
Marinate
Melt
Mix
Peel
Pickle
Pinch
Plump
Poach
Pour
Puree
Reduce
Roast
Saute
Scald
Shred
Sift
Simmer
Slice
Steam
Stew
Stir Fry
Sweat
Toast
Toss
Truss
Whip
Zest

    Customize    

cooking terms word search

Type
Word Search
Description

This word search contains the following answers:

toss
mince
knead
grate
blend
broil
flake
drizzle
boil
beat
barbecue
bake
chop
cream
whip

    Customize    

Cooks do it best Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

allow to cook slightly blanch
hotter on top broil
cook in small amount of hot fat saute
slight resistant to the bite aldente
cook by braising fricassee
enhance appearance garnish
french for crust gratin
fruits in brine pickle
use the sieve sift
alcohol in needed flambe
sprinkling drops of liquid drizzle
soak first marinate
cook over intense heat grill
work with your palms knead
thin strips julienne
neither hot nor cold lukewarm
Italian males will do this pinch
narrow groves score
cook by dry heat roast
simmer slowly stew
liquefy sugar caramelize
one use for cornmeal dredge
to soak in flavored liquid macerate
think babies puree
BEAT IT just beat it whisk

    Customize    

Cooking Terms Word Search

Type
Word Search
Description

This word search contains the following answers:

stew
peel
grind
dice
bread
steam
mix
grill
cube
boil
simmer
mince
grease
cream
blend
whip
shred
mash
grate
chop
beat
toast
saute
marinate
fillet
brown
baste
stirfry
preheat
knead
drain
broil
bake

    Customize    

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

    Customize    

Food & Culinary Terms Wordsearch

Type
Word Search
Description

This word search contains the following answers:

Accompaniments
Archaebacteria
Aubergine
Bacteria
Beef
Boil
Broth
Brulee
Burger
Butter
Campylobacter
Catering
Cheese
Chicken
Cod
Coulis
Croutons
Dumplings
Ecoli
Eggs
Fajita
Flambe
Fragrance
Garnish
Julienne
KFC
Mcdonalds
Napery
Noodles
Omelette
Pickles
Pizza
Roux
Salmonella
Sandwich
Spaghetti
Stew
Subway
Temperature
Turkey

    Customize    

Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

    Customize    

Food Preparation Word Search

Type
Word Search
Description

This word search contains the following answers:

blanch
steep
marinate
season
mince
peel
dice
clarify
baste
slice
fold
grate
whip
clean
measure
knead
blend
wash
mash
broil
whisk
simmer
strain
saute
boil

    Customize    

COOKING TERMS Word Search

Type
Word Search
Description

This word search contains the following answers:

MEUNIERE
PARBOIL
AU GRATIN
AU JUS
DEGREASE
GLAZE
PUREE
BOIL
CREAM
CRUDITES
BASTE
MINCE
JULIENNE
POACH
REFRESH
SCALD
SAUTE
STEEP
CRIMP
FOLD
DREDGE
BLANCH
BISQUE
MARINATE
PARE
WHIP
TOSS
TABLESPOON
MEASURING CUP
SIMMER

    Customize    

Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to beat food with a whisk or mixer to incorporate air and produce volume. whip
something with multiple ingrediants together mix
a cooking method that uses dry heat roast
a technique used in grilling, baking, braising, roasting in which the food is cooked at a high tempeture until a carmalized crust forms sear
to turn a cloudy liqued clear by removing sediments clarify
the action of removing browned bits of food on the bottom of the pan deglaze
a thin glossy coating applied to foods glaze
to brush or spoon fat, sauce, or liqued over meats baste
to cute food into cubes, the size of which cary from 1/4 to 3/4 inch dice
to boil water continuosly, causing it to vaporize into steam steam
the gentile heating of vegtibles in a little oil or butter sweat
the cooking of food in oil or other fat fry
describes pasta, veggies, rice or beans that are cooked to be a firm bite al dente
a food preparation technique in which foods are cooked in hot liqueds kept just below the boiling point simmer
a method of pulling apart meat shred
is cooked food, usually veggies or legumes puree
is an tiem or substance used as a decoration garnish
To fry rapidly over a high heat while stirring briskly Stir-fry
A portion of food cut into short, thin strips Julienne
To cook by heating the food in steam from boiling water Steam
Covering the food with liquor and setting aside briefly Flambe
A dish of meat and vegtables cooked slowly in liquid in a closed dish or pan Stew
Partly cook by boiling Parboil
A method of gently mixing ingredients, usually delicate or whipped ingredients that cant withstand stirring or beating Fold
A method used to make the food white or pale by extracting color Blanch
Cook by dry heat without direct exposure to a flame, typically in an oven or on a hot surface Bake
The process of pulling foods through dry ingredients to coat them before cooking Dredge
Fry lightly and then stew it slowly in a closed container Braise
The process of letting the meat rest after cooking Resting
Soaking food in a marinade Marinate
Combining fat and water Emulsion
Cook by exposing to direct heat, intense radiant heat Broil
Cook by simmering in a small amount of liquid Poach
Preserve meats by various methods such as salting, drying, or smoking Cure
Fried quickly in a little hot fat Saute

    Customize