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

Kitchen Equipment and Utensils Crossword

Type
Crossword
Description

tool to remove the skin of vegetables and fruits peeler
keeps food in frozen forn freezer
tool shaped like scissors used for picking up food tongs
tool used to weigh ingredients scale
pot used for preparing large quantities of soup and boiling pasta stockpot
beats and blends foods together and incorporates air whisk
flattens dough rolling pin
cleans food from the side of the bowl rubberspatula
slice, minces, chops, cubes, and dices fruits, vegetables, and meats chefsknife
stirs foods and drains solids from liquids slottedspoon
o shred, slice, or grate food grater
pan used to bake delicate items such as cheesecake springform
to bake pies in piepan
to lift and turn food such as pancakes, hamburgers, and eggs turner
used to cut pizza as well as other foods pizzacutter
use to open cans can opener
to mash cooked foods, such as potatoes potatomasher
protects counters from hot pans, also used to cool foods on coolingrack
has a handle and lip; used to measure liquids Liquidmeasuringcup
used to measure dry ingredients, such as flour and sugar dry measuring cups
used to cut fat in with flour when making pastry or biscuits pastryblender
used for baking muffins, rolls, and cupcakes muffinpan
long-handled, low-sided pan; used to fry and saute skillet
reads the internal temperature of meat meat thermometer
used to mix food in mixingbowl
aids in pouring foods into small-mouthed containers funnel
used to separate particles to make light and fluffy sifter
to bake cookies, cream puffs, etc cookiesheets
used to serve soup, stew, and beverages ladle
used to measure small amounts of liquid or dry ingredients measuringspoons
a bowl with holes used to drain foods like pasta and vegetables colander
handheld item with mesh used to separate solids from liquids strainer

Kitchen Equipment Bingo

Type
Bingo Cards
Description

Baking sheet
Blender
can opener
cake pan
Rubber Spatula
Tongs
Sifter
Colander
Stand Mixer
Liquid Measuring Cup
Dry Measuring Cup
Measuring Spoons
Double Boiler
Serrated Knife
Paring Knife
Wire Whisk
Chef's Knife
Kitchen Shears
Ladle
Slotted Spoon
Mixing Bowl
Oven mits
Apron
Loaf Pan
Muffin tin
Pastry blender
Cooling Rack
Pie Pan
Baking Dish
Pastry Brush
Pizza Pan
Pots
Skillet
Rolling Pin
Scale
Toaster
Turner
Wooden Spoon
Slow Cooker
Straight Edge Spatula
Grater
Vegetable Peeler
Cutting Board
Strainer
Hand mixer
Cookie Sheet
Microwave
Toaster Oven
Range/Oven
Refrigerator
Thermometer

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Common Kitchen Utensils Crossword

Type
Crossword
Description

helps you accurately measure ingredients for recipes measuring cups and spoons
small kitchen tools utensils
used to scrape bowls and mix ingredients together silicone or rubber scrapers
sift and mix dry ingredients together sifter
cutting and chopping tools for food kitchen knives
serves as a base for your cutting work cutting boards
bowls with holes used to drain foods colander
helpful for lifting solid foods from liquids slotted spoons
holds slices of bread for toasting toaster
used to peel vegetables and fruit peelers
used to lift and turn foods such as pancakes wide spatulas
made of wire to allow foods to cool cooling racks
one-handled pots used for stove top cooking saucepans
used to shred and grate vegetables or cheese graters
small appliance use to mix, chop or blend such as milk shakes blender

20 Common Culinary Terms Crossword

Type
Crossword
Description

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

CROSSWORD PUZZLE BREAD & PASTRY

Type
Crossword
Description

Essential ingredient for bread YEAST
Ancient grain ground into flour and used to make non-gluten-free foods including bread, pasta and pastry WHEAT
Flour mixture for bread and pastry DOUGH
Any sturdy, 4-quart capacity bowl is fine. Mixing Bowl
This tool makes it easy to apply egg washes and thin glazes, and ensures even application. pastry brush
type of cylinder to roll out dough. Rolling pin
Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it. rubber scraper
Use the flat paddle to mix the ingredients Dough Hook
Pan Used for baking Baking pan
A long handled spoon is required wooden spoon
Wheat is the most common type of flour used in bread baking flour
is the most important liquid water
Milk from cow no added nothing removed Fresh Milk
Common Sweetener Sugar
Used for caramelizing brown sugar
Romans Sweetener Honey
an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop salt
add food value, color and flavor to breads eggs
slows moisture loss, helping bread stay fresh longer. fat
The silicone ones have the added bonus of scraping the sides of bowls like a rubber spatula. whisk
This made it difficult to use the same brush for cooking and baking. pastry brush
This particular baking tool has a number of different uses Parchment Paper
can be used for lining baking pans or storing baked goods so they don’t dry. Wax Paper
ovens have dials or buttons that you push Oven Thermometer
great for making themed cookies cookie cutter
you could make a smoothie with Pastry Blender
used to cut dough into strips. Pastry Cutter
used to cut dough to have a decorative edge. Pastry Crimping Wheel
This utensil comes in plastic as well as aluminum and stainless steel with feet to hold it above a surface Colander
boards come in a variety of sizes and weights Cutting Boards
This specialized piece of equipment consists of one pan seated inside of a second pan with room for water. Double Boiler
These are used for portion control and ease of shaping or dropping bakery items. Dishers or Scoopers
puree as good as a blender and nuts can be turned into butters or cut too finely in seconds. Food Processor
Used for cutting ingredients Knives
uses in the kitchen but I favor a microplaner for the baking/pastry kitchen. Grater
Used to heat the sides of pans Blow Torch
simple version were the cut citrus fruit Juicer
useful for portion control or to move liquids. Ladles
used for liquids which is why there is usually a lip on the top. Measuring cups
used to measure small amounts of ingredients. Measuring spoons
used to grate citrus rinds, chocolate, nutmeg, etc. Microplaner

Cooking Terms Crossword Puzzle

Type
Crossword
Description

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

Baking tools Crossword

Type
Crossword
Description

used to shred ingredient into small uniform pieces to that they will blend or melt easily when cooked grater
used to apply coating onto bake ware or to glaze foods before or after cooking pastry brush
help flatten or spread dough to a uniform thickness before cutting and baking rollingpin
a short knife used for detailed work or cutting paring knife
a knife with long serrated blade that cut easily through bread crust or pastry item bread knife
consists of one or more blades mounted in a handle cutter
necessary to determine the weight of an ingredients. Scales
designed to measure a liquid ingredient Measuring Glass
used to measure all dry ingredients Measuring cup
used to measure small amount of ingredient measuring spoon
shallow rectangular trays witn 1inch lip on all four sides Sheet pan
similar to sheet pan made wthout lip cookie sheet
Designed for cakes with different shape and size cake pans
help dispense filling frosting and batter into uniform and decorated pattern pastry bag
an enclosed spaces where food cooked by being surrounded by hot air oven
is a wooden or metal shovel used to slide breads and pizza onto oven bakers peel

Food Preparation terms Crossword

Type
Crossword
Description

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

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

Cooking Terms Crossword

Type
Crossword
Description

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