Puzzles and worksheets similar to Food Preparation Terms Crossword

Baking Terminology Quiz Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook in an oven, usually preheated for 10 to 15 minutes bake
Put a fine or loose substance through a sieve to remove lumps or large particles sift
Work into dough or paste with the hands. knead
Heat something, especially an oven or grill, beforehand preheat
To thoroughly combine ingredients and incorporate air with quick, circular motions beat
A soft, thick mixture of flour, liquids, fat and other ingredients dough
The coating and decoration of a cake icing
Ingredients and the method of process for a certain product recipe
The "feel" of the product texture
A mixture of flour, liquid and other ingredients that is thin enough to pour batter
To heat a liquid until it bubbles to the surface boil
To stir together two or more ingredients until mixed well combine
To come to room temperature cool
A temperature that feels neither hot or cold lukewarm
To chill in the refrigerator until a mixture is cool or until dough is form refrigerate
To combine ingredients with a spoon or whisk using a circular motion stir
To beat rapidly incorporating air into a mixture to lighten and increase the volume of the mixture whip

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Cooking Equipment Crossword

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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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Cooking Vocabulary Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

- to cook food in an oven bake
- to lightly coat with oil grease
- to cut into small pieces chop
- to gently mix ingredients together blend
- to heat food so that the liquid gets very hot and starts to bubble boil
- to scrape food against the holes of a grater making very small pieces grate
- to press, fold, and stretch dough until it is smooth knead
- to remove all liquid using a strainer or colander drain
- to cut into small cubes dice
- to squash food with a fork, spoon, or masher mash
- to cook under direct heat broil
- to soak food in a liquid to tenderize or to add flavor marinate
- to turn oven on ahead of time so it's ready when you need it preheat
- to cook in a liquid keeping a low boil and stirring when needed simmer
- to mix ingredients together using a spoon and using fast, circular movements beat
- to cook over medium or high heat until surface of food browns or darkens brown

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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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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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FOOD PREPARATION TERMS Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To lightly mix ingredients so as NOT to mash them. toss
To moisten food while cooking to prevent drying and sometimes to add flavor. baste
To combine ingredients using a gentle up-and-over motion to prevent air loss. Often done with a spoon or wire whisk. fold
To cut foods into strips. julienne
To cut or chop into tiny pieces. mince
To beat rapidly, incorporating air to produce expansion. whip
To let food stand in an oil-acid mixture to flavor and make tender. marinate
To distribute solid fat into dry ingredients. Done with a pastry blender. (two words) cut in
A mixture of dry ingredients and liquid that can be beaten. batter
A mixture of liquid and dry ingredients stiff enough to be kneaded. dough
To remove outer covering by stripping it off. peel
To add seasonings such as salt, pepper, herbs or spices to a food to heighten the flavor season
To mix, usually with a spoon, in a circular motion. stir
To cause a dry substance to pass into a solution in a liquid. dissolve
To pass one or more dry ingredients through a sifter. sift
To mix two or more ingredients thoroughly. blend
To cut in small cubes. chop
To soften fats and mix other ingredients by rubbing with the back of a spoon against the sides of a bowl. cream
To cut with a sharp knife or chopper with an up-and-down motion. chop
To heat the oven to the desired temperature before putting the food in. preheat
To fold, stretch, and turn dough to make it smooth and elastic. knead
To add air or make a mixture smooth by mixing vigorously with an over-and-over motion with a spoon, wire whisk, rotary beater, or electric mixer. beat
To rub into small pieces by moving food over a grater. grate
To remover outer covering by cutting it off. pare
To cover the surface lightly with another food such as fat. brush
To spread the sides and/or bottom of a pan with shortening. grease
To decorate food with small pieces of colorful food to make it attractive. garnish

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Food Preparation Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

pour off liquid from food drain
used in small amounts to complement food’s flavor condiment
has a mild & spicy flavor, originated from India chutney
make a mixture smooth beat
fold dough and pressing it knead
let food stand for a length of time to tenderize marinate
in to blend delicate ingredients fold
a tart condiment that comes in many variety vinegar
decorate food with colorful ingredients garnish
beat rapidly to increase volume whip
cut into stripes julienne
to strip off the outer skin peel
to combine ingredients mix
add ingredients for flavor season
make a mixture smooth beat
distribute solid fat in small pieces evenly through dry ingredients using a fork cutin
a finely chopped mixture, bright green in color pesto
to soften fat with a spoon cream
decorate food with colorful ingredients garnish

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food tech Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

Something that helps you cut how much butter you want Stick Method
Used for measuring shortening Dry-Measure Method
Method that separates water from food or fat particles Water-Displacement Method
You would do this to cut your food into smaller pieces Chop and Mince
You would do this to cut your food into smaller, cube like pieces Cube and Dice
Knife used to cut a thin layer of a peel Pare
This is used to make straight shallow cuts Score
This is how you cut food into large, thin pieces Slice
This is how you cut food into very thin strips Siver
To _____ is to make food into crumbs, powder, or paste. Crush
To break or tear small layers of food is what ? ____ Flake
This is used to cut food into smaller pieces by using a grater Grate and Shed
To ___ is to break food up into coarse, medium or fine particles Grind
To ____ is to crush food into a smooth mixture Mash
To _____ is to grind or mash cooked food or fruits until smooth purée
This is used to divide food into four equal pieces Quarter
To ____ is to cut food into smaller pieces with kitchen shears Snip
This means to mix throughly while adding air to your food Beat
This is used to beat ingredients until soft and creamy Cream
To ____ is to gently mix a light mixture into a heavier one Fold
You do this when you're mixing to liquids together Stir
To ___ is to mix ingredients by tumbling them Toss
You do this to make air come into your mixture of food Whip
This means to pour liquid over food as it cooks Baste
Some people do this before frying or baking their chicken or food Bread
This is a tool used to coat food with liquid Brush
You do this to food to make sure the heat goes all the way through and it cooks Dot
You ___ your chicken in some type of coating before frying it Dredge
To ____ is to lightly sprinkle sugar on food Dust
Most people cover their chicken in this before frying it Flour
Whenever I go to Krispy Kreme I always ask for a ____ donut Glaze
You would do this to stop the cooking process of food Blanch
Kids love to eat this Candy
This means to heat sugar until it liquifies Carmelize
To ____ means to make liquid clear by removing solid particles Clarify
I always like to remove the ___ of my apple before eating it Core
This means to loosen flavorful food particles in a pan Deglaze
I always like to ___ my noodles before making spaghetti Drain
I like to ____ my steak for hours before putting it on the grill Marinate
To ___ is to shape food by hand Mold
I like to remove the ____ from my peach from before eating it Pit
To _____ is to boil a liquid until it is evaporated Reduce
This means to heat a liquid just before boiling point Scald
To ___ is to add herbs and spices to food Season
This is the outer covering of a pecan Shell
this means to soak dry ingedients into hot liquid Steep
To seperate solid particles from liquid Strain
to leave an opening in a container for air to escape Vent
This means to put a thin layer of food onto another Coat
This means to divide food into smaller pieces Cutting
To ___ is to combine two or more ingredients together Mixing
to ___ is to divide ingredients that don't belong Tare

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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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