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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Kitchen Equipment and Utensils Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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20 Common Culinary Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Common Kitchen Utensils Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Food Preparation terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook mise en place
to soften and rehydrate gelatin in warm liquid before use bloom
to split food down the center almost but not completely through; flat to resemble a butterfly butterfly
browning the outer surface of meat sear
cutting away the bones to produce a clean piece of fish or meat fillet
skewers of meat, fish, or vegetables grilled over a fire or coals kabobs
potatoes, cut into pieces the size and shape of matchsticks allumette
water bath to gently cook or keep food warm bainmarie
to partially or completely bake an unfilled pastry crust bake blind
items cut into pieces somewhat larger than allumette or julienne, "small stick" batonnet
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot braise
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream fold
a cooked mixture of equal amounts of flour and fat (usually butter) roux
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor caramelize
remove sediment from a cloudy liquid clarify
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma deglaze
bind two liquid ingredients together that normally do not mix, like water and fat emulsify
second chef sous chef
boiling vegetables for a brief period of time blanch
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar infusion
make shallow cuts in meat to tenderize score

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Culinary Terms- 2 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook eggs in or over boiling water poach
When the food is in hot liquid just below the boiling point simmer
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer blend
to mix ingredients together until combined blend
cook by exposure to direct, intense radiant heat. broil
partially cooking the surface of meat to help remove excessive fat brown
knife cut in which food item is first julienned and then turned a quarter turn and diced again brunoise
To split food through the middle without completely separating the halves and then spread the halves butterfly
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color caramelize
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef chef knife
to cut food into bite-sized pieces using the quick, heavy blows of a knife chop
To turn a cloudy liquid clear by removing sediments clarify
To cover food with a coating that can be wet coat
is a cooking term meaning to rough chop any ingredient concasse cut
the treatment of the meat with large grained rock salt corned
French for strained liquid coulis
the technique of blending several ingredients cream
a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat croquettes
range in size from less than 1/8 inch square to approximately 3/4 inch square cube
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed cut in
Technique for removing and dissolving browned food residue from a pan to flavor sauces deglaze
To skim the fat off the surface of a hot liquid degrease
To remove the vein(s) or digestive tract of a shrimp or other prawn devein
A cooking method that allows heat to meet the food directly direct heat
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking dredge
The liquid that drips fat and juices from meat in cooking drippings
To fall in fine drops or to pour liquid in thin stream drizzle
Beaten eggs and brushed on to the surface of a pastry before baking eggwash
Mixing two unlike liquid mixtures together to make a sauce emulision
Appetizer entree
Very flexible knife used to fillet fish fillet knife
Something that separates solids from liquids filter
The process if breaking off small pieces from foods flake
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon fold
The cooking of food in oil or other fat fry
A glaze, icing, sauce, or filling for pastries made from chocolate and cream ganache
The coating of a glossy, often sweet, sometimes savory substance applied to food glaze
to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes grate
to break something into small pieces or powder grind
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables haystack
puffy pancake perfected by the Amish hootenanny
to steep something in a liquid to extract the flavors from it infuse
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks julienne
a French culinary term meaning with juice jus
to work into a uniform mixture by pressing, folding, and stretching knead
substances used to produce air bubbles that cause baked goods to rise leavener

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Baking and Pastry Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

responsible for supervisiong preparation of breads, cakes pies, etc. pastry chef
responsible for preparing sweet dessert items pastry cook
works preparing and baking bread baker
finely milled wheat flour
rubbery substance that gives baked goods structure gluten
wheat flours used in bake shops are categorized by this potential
sweetener using equal parts of water and sugar simmered until sugar is dissolved simple syrup
fats used in bakeshop shortening
process in which gases are trapped in dough creating small bubbles leavening
sodium bicarbonate baking soda
process in baking when carbon dioxide and alcohol act to leaven baked goods fermentation
process used to soften gelatin blooming
alcohol-based flavorings extracts
used to measure large quantities of ingredients balance scale
used to roll dough into thin sheets rolling pin
knives with thin flexible blades palette knife
used in decorating cakes so all sides can be reached turntable
simple piece of metal or plastic with a zigzag edge pastry comb
cone-shaped bag made of cloth or plastic pastry bag
large paddle used as a spatula baker's peel
comes in many different sizes and shapes pans

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Cooking methods Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Kitchen Equipment Bingo

Type
Bingo Cards
Description

These bingo cards contain the following answers:

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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