Type
Word Search
Description

pour
chop
heat
mix
grate
fry
drain
season
serve
add
stir
sift

Recipe Terms & Definitions Crossword

Type
Crossword
Description

to cut into long, thin strips. Julienne
to cook with dry heat, usually in an oven bake
to heat a liquid until bubble rise constantly to the surface boil
to cook by direct heat, as in a broiler broil
to cook in hot fat such as grease fry
to heat a solid food, such as butter, until it becomes a liquid melt
to cook meat or poultry in the oven by dry heat roast
to cook in a small amount of fat saute
to cook in liquid that is just below the boiling point simmer
to cook over boiling water steam
to cut into small pieces chop
to break food into small pieces by rubbing it against a grater grate
to cut into very small pieces mince
to remove a thin layer of skin or peeling from fruits and vegetables pare
to mix ingredients with an over-and-over motion beat
to mix two or more ingredients together blend
to blend ingredients until soft and smooth, such as butter with sugar cream
to combine shortening and dry ingredients with a pastry blender or two knives cut in
to press and fold dough with the hands until it is smooth knead
to combine two or more ingredients by beating or stirring mix
to put dry ingredients through a sifter to break up particles and mix thoroughly sift
to mix ingredients lightly toss
to beat rapidly until the mixture is fluffy whip
to place a coating over a food, such as bread crumbs bread
to refrigerate a food until it is completely cold chill
to lower the temperature of a food, usually to room temperature cool
to rub a surface with fat, such as shortening, oil, or butter grease
to soak food in a sauce before cooking to make it more tender or more flavorful marinate
to bring a health unit, such as an oven, to a certain temperature before using it preheat
to add salt, pepper, herbs, and other seasonings to a food season

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

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

Cooking Terms Crossword

Type
Crossword
Description

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

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

Cooking Terms Word Scramble

Type
Word Scramble
Description

Grease
Marinate
Sift
Beat
Knead
Blen
Mix
Combine
Cream
Whip
Fold In
Chop
Core
Cube
Dice
Grate
Mince
Bake
Boil
Broil
Fry
Parboil
Preheat
Saute
Stir Fry
Steam

Culinary Terminology Word Search

Type
Word Search
Description

Bake
Beat
Blend
Boil
Broil
Chill
Chop
Combine
Cool
Core
Cream
Cube
Cup
Cutin
Dash
Dice
Dissolve
Drain
Fold
Gallon
Grate
Ingredients
Knead
Melt
Mince
Mise en Place
Mix
Ounces
Pint
Preheat
Quart
Soften
Spatula
Stir
Strain
Tablespoon
Teaspoon
Whisk
Zest

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

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

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