Type
Crossword
Description

Similar to convectional charcoal grills hut have separate chambers for holding charcoal and wood offset smokers
Periodic cleaning and coating of interior with light layer of vegetable oil Smoke Box
These parts help to regulate oxygen levels to increase and decrease temps Damper and smokerstack
This smoker comes in charcoal, electric, and gas version Vertical
______ is another fuel source Wood
BBQ Temp range 225 to 350 degrees
Function much like the damper on smokestack controlling flow Air Shutter
This smoker has less parts to maintain Horizontal
________ chamber serves a purpose for cooking food? Smoker
Seasoning of this item can be done with high temp oil Cooking Grate

Cooking methods Crossword

Type
Crossword
Description

To cook food in large amount of hot oil. Deep Fry
Small pieces of food cooked in a little hot oil. Sauteing
Cooking under the oven grill or on BBQ Grilling
Cooking food in deep boiling liquid (not oil). Boiling
Cooking uncovered below boiling point in liquid (not oil). Simmering
Cooking food in a little liquid with lid on and at a simmer Stew
Food placed in a covered pan above boiling water Steaming
Browning food in fat then cooked with liquid in covered pan. Braising
Flaming food after frying. Flambeing
Frying in a little oil in frying pan PanFrying
Cooking meat in oven in small amount of liquid Roasting
Cooking wet ingredients in oven to rise. Baking

BBQ Word Search

Type
Word Search
Description

apple juice
bbq
beans
brisket
burger
chicken
coleslaw
cow
eat
fruit
grill
lemonade
macaroni
pig
pork
ribs
sausage
smoker
sweet tea
vegetables

Unit 10: Using Kitchen Equipment Crossword

Type
Crossword
Description

uses whirling blades to blend and mix foods Blender
electronic device used to display numerical readings of the weight digital scale
used for mixing cakes, batter and doughs freestanding mixer
used for making coffee and other hot drinks coffee maker
used for toasting bread toaster
cooks food over hot coals or hot heat source grill
an oven with a fan that circulates heated air evenly around the food in the chamber convection oven
used to keep perishable foods cold refrigerator
used to keep perishable foods frozen freezer
used for automatic cleaning of kitchen utensils dishwasher
the factor that tells you who created the equipment brandandmodel
when something has bigger features, it can raise the... price
used to serve soups, gravy, and sauces ladle
used to lift food from a liquid it was in slotted spoon
used to TURN meats, pancakes, vegetables, and fruits turner
used to chop, dice, and mince foods french knife
used to grate and shred foods grater
used to pare veggies and fruits peeler
used to protecttable top while cutting foods cutting board
used to rinse salad greens and berries colander
used to measure liquids liquid measuring cups
used to measure dry foods dry measuring cups
used to hold foods being mixed mixingbowls
used to roll out doughs rolling pins
used to scrap sides of utensils rubber scrapers

Cooking Equipment Crossword

Type
Crossword
Description

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

basic culinary terms Crossword

Type
Crossword
Description

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

Culinary Cooking Methods Crossword

Type
Crossword
Description

THE TRANSFER OF ENERGY FROM HEAT SOURCE TO FOOD heat
TRANSFER OF HEAT FROM ONE ITEM TO ANOTHER Conduction
MOVEMENT OF MOLECULES Convention
TRANSFER BY WAVES OF ENERGY Radiation
COOKING METHOD WHERE NO MOISTURE IS ADDED DRY COOKING
COOKING METHOD WITH STEAM OR WATER MOIST COOKING
INVOLVES DRY AND MOIST HEAT COMBINATION COOKING
HIGH HEAT FROM HEAT SOURCE ABOVE THE FOOD BROIL
USES GRATE TO COOK FOOD GRILL
SURROUNDING FOOD WITH DRY AIR COOKED UNCOVERED ROAST
SURROUNDING FOOD WITH DRY AIR COOKED COVERED BAKE
COOKING FOOD ON A HOT FLAT SURFACE GRIDDLE
COOKING FOOD RAPIDLY IN A SMALL AMOUNT OF OIL CREATING BROWNNESS SAUTE
ASIAN COOKING USING A WOK STIRFRY
COOKING FOOD IN MODERATE AMOUNT OF FAT IN A PAN PAN FRY
COOKING METHOD WHERE FOOD IS USUALLY BREADED DEEP FRY
COOKING METHOD WHERE NO AIR BUBBLES BREAK THE SURFACE POACH
PARTIALLY COOKING FOOD BLANCH
SURROUNDING THE FOOD IN EVAPORATED WATER STEAM
FOOD IS TYPICALLY SAUTE FIRST THEN FINISHED COOKING IN LIQUID IN A OVEN BRAISE
FOOD IS CUT INTO SMALL PIECES AND COOKED IN MINIMUM AMOUNT OF LIQUID STEWING
TERM MEAN "UNDER VACUUM SOUSVIDE
FOOD THAT PUSHES THE BOUNDARIES OF NORMAL CUISINE MOLECULAR GASTRONOMY
THE POINT WHEN FOOD ITEM RISES TO THE SURFACE OF THE OIL FLOAT
TIMES IT TAKES TO THE OIL TO REHEAT RECOVERY TIME
THE POINT WHERE THE FAT AND OIL BEGINS TO BREAK DOWN SMOKING POINT

Cooking Terms Word Search

Type
Word Search
Description

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

culinary crossword puzzle

Type
Crossword
Description

White part of an egg, which consists of protein and water albumen
Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, and soy-based oils. butter substitute
Small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells. canapé
Membranes that hold an egg yolk in place chalazae
Butter that is created when the chef or manufacturer heats butter and then removes milk solids and water. clarified butter
Sandwich consisting of two slices of bread or two halves of a roll, a spread, and a filling. cold sandwich
Three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. club sandwich
Very thin pancake-type item with a high egg content. The result is a delicate, unleavened griddlecake. crêpe
Sliced bread (preferably day old) dipped in an egg-and-milk mixture and cooked on a lightly oiled griddle or flat pan. French toast
Egg that has been fried in cooking fat at 145°F for at least 15 seconds. If it is going to be held for a few minutes, it should be cooked at 155°F. The yolk should be cooked to whatever doneness the customer requests. fried egg
Flat omelet that may be made in individual portions or in larger quantities. frittatas
Tea in which the leaves are not fermented. green tea
Another type of hot sandwich in which the outside of the bread is buttered and browned on the griddle or in a hot oven grilled sandwich
Product made by simmering, and then shocking, eggs. hard-cooked egg
Potatoes prepared by steaming or simmering them in lightly salted water and then peeling, chilling, and shredding. Shredded potatoes are cooked on a lightly oiled griddle on medium heat to a light golden brown on both sides. hashed brown potatoes
Raw potatoes that have been peeled and then sliced, diced, or shredded and then cooked on a well-oiled griddle or pan-fried until golden brown and cooked though. home fries
Process in which milk is strained through very fine holes to break down fat and then blended into one fluid. homogenization
Hot or cold bite-sized finger food that is served before a meal. hors d'oeuvre
Popular breakfast drink made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water. hot cocoa
To combine with, treat with, or expose to the action of hydrogen. hydrogenate

Photography 101 Word Search

Type
Word Search
Description

Aperture
Camera
Contrast
Crop
Depth of Field
Expose
F Stop
Film
Filter
Flash
Focus
Gel
Image
ISO
Lens
Light
Photography
Prime
Print
Reflect
Refract
Shutter
Telephoto
Tripod
Wide Angle
Zoom

food tech Crossword

Type
Crossword
Description

a certian tempeture to survive yeast
helps things rise self raising flour
An uncooked pourable mixture batter
To cook in bubbling water boil
To heat sugar until it liquefies Caramelize
To cook by completely immersing food in hot fat. deep fry
To cut food into very small cubes dice
To coat foods such as salad with a sauce dress
A spoonful of soft food such as whipped cream or mashed potatoes Dollop
To cook food on a rack under or over direct heat Grill
To cook a large piece of meat or poultry uncovered with dry heat roast
To coat foods with glossy mixtures such as jellies or sauces glaze
To combine light ingredients such as whipped cream or beaten egg whites fold
To rub foods against a serrated surface to produce shredded or fine bits Grate
To cook gently over very low heat in barely simmering liquid just to cover. poach
To blend dough together with hands or in a mixer to form a pliable mass knead
To rub the interior surface of a cooking dish or pan with oil grease
The outer, colored part of the peel of citrus fruit zest
To beat ingredients whisk
To quickly cook small pieces of food over high heat stir fry
To brown the surface of meat by quick-cooking Sear
To soak in a flavored liquid Marinate