Type
Crossword
Description

A dried smokey jalapeno chilli used in Mexican cuisine Chipotle
A purple/red zingy lemon spice used in Middle Eastern cuisine Sumac
In classical French cuisine, finely diced carrot, onion and celery is known as Mirepoix
In Cajun and Creole cookery, the 'Holy Trinity' is made up of bell pepper, celery and which other ingredient Onion
The main vegetable component of kimchi Cabbage
A Middle Eastern soft cheese made from strained yoghurt Labneh
A meat substitute made from wheat gluten Seitan
Filipino lime Calamansi
Citrus fruit used in Japanese cuisine Yuzu
Regional state of white, mayo-based BBQ sauce Alabama
Founder of Silo and pioneer in the UK's zero-waste movement Doug McMaster
Bright purple Filipino yam, an instagram favourite Ube
Traditional Filipino dish based around a vinegar, soy, garlic and peppercorn marinade Adobo
A rice dish popular in West African cuisine Jollof
Sweet and sour tangy pulp, also an ingredient in Worcestershire sauce Tamarind
Type of garlic with balsamic notes Black
Ethiopian spice Berbere
Type of pepper with grapefruit notes Timut
Primary herb in traditional Italian pesto Basil
Rooty yellow spice hailed for anti-inflammatory properties Turmeric
Yotam _____: chef famous for bringing Middle Eastern to the UK Ottolenghi
Debut cookbook from Sabrina Gayhour Persiana
Traditonal meat used for saltimbocca Veal
Basic taste associated with monosodium glutamate Umami
Belfast-born chef and winner of two courses on this year's Great British Menu Alex Greene
Another name for pimento Allspice
Japanese fried chicken Karaage
A selection of small dishes given as appetisers in Middle Eastern cuisine Mezze
Colourful food bowls; a Hawaiian export Poke

Culinary Terms Crossword

Type
Crossword
Description

Italian short grain rain, very starchy; used to make risotto. Aborio
Food items on a menu, priced and served separately. alacarte
A spice that produces a licorice like flavour. Anise
French “garlic mayonnaise” made of oil and garlic and sometimes egg. aioli
A thick, rich creamy French Soup. Contains fish or vegetables. bisque
A French pastry bread; Large, light and very rich. High in butter and egg content. Brioche
A Spanish dish consisting of raw seafood and lime juice. Usually accompanied with corn and avocado. ceviche
Italian pastries from Sicily; tube made of fried pastry dough, filled with a sweet ricotta filling. cannoli
An Italian dish consisting of thin slices of raw beef dressed with olive oil and parmesan cheese. Usually served as an appetizer. carpaccio
Salted and cured fish eggs. Can represent culinary and economic status. caviar
Prepared and cured meats. Served on a board accompanied with cheeses, purees, pickled condiments, and baguettes. Charcuterie
A French savory sauce, made of thickened cream, has a sharp tangy flavour and a rich texture. cremefraiche
Unit of measurement for temperature, 0 is the freezing point and 100 in the Boiling point. celsius
A traditional American breakfast dish, consisting of two English muffin halves, topped with Canadian bacon, a poached egg, and hollandaise sauce. eggsbenedict
A unit of measure for temperature where 32 is the freezing point and 212 is the boiling point. Fahrenheit
A middle eastern deep-fried ball, made of chickpeas, fava beans or both. falafel
French for “fat liver”. Made from the liver of duck or goose. Commonly made into parfait form. foiegras
Italian version of an omelet. Ingredients are mixed in with eggs rather than folded in. frittata
A cold spicy Spanish style vegetable soup. gazpacho
Thick, small, soft dumplings made from semolina, egg, and potato. A replacement for pasta in Italian cuisine. gnocci
A Hungarian style stew containing meat, vegetables and paprika and other spices. goulash
A mixture of chopped parsley, garlic, lemon zest and anchovy. Used as a garnish in many Milanese dishes. gremolata
A thick middle eastern sauce made from chickpeas, seasoned with garlic, lemon and olive oil. Served as a dip with pita bread. hummus
Culinary knife cut in which the food is cut into long thin strips. julienne
A Turkish skewer, made with meat, fish or vegetables. kebab
A side dish in Korean cuisine, made of salted and fermented cabbage. kimchee
An Indian dish made of meat or vegetables, braised in yogurt and spices, producing a thick sauce. korma
A young sheep, between 5 and 12 months of age. Has a lean and distinctive flavour, consisting of 5 main cuts. lamb
A cube of pork fat, used to flavour savory foods and salads. lardons
An edible seaweed, has a high salt content. Used to make laverbread. Laver
A small, flat, and fast cooking legume. Commonly used in soups and stews. lentil
Italian for barley, used to make rice-like pasta. orzo
“Italian Bacon” Italian cured meat made from the belly of a pig. pancetta
A long white root vegetable, tastes similar to a carrot and cooked in the same way. parsnip
French; a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy. Pate
Italian basil sauce, originally made with pine nuts, garlic and olive oil. Served on pasta. pesto
cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. puree
A semi-hard cow’s milk swiss cheese, most commonly used for melting. raclette
Italian pasta pillows filled with cheese, meat, vegetables or other fillings. ravioli
A classic northern Italy dish. Arborio rice cooked with stock until thickened. Vegetables, meat, seafood, cheese and many other ingredients are added. risotto
A French mixture of flour and fat, cooked slowly. Used to thicken sauces. roux
A spice from the flower of Crocus. Little threads used as a seasoning and add colour to food. saffron
A species of saltwater clams. Has a buttery texture, and is commonly pan seared. scallop
A bulb related to onion and garlic. Has a mild onion flavour. Also called scallions” shallot
Originated in Spain. An assortment of hors d’oeuvres or cocktail snacks tapas
Flavoured brother from meats, fish, and vegetables; the base for sauce and soups. stock
A Japanese dish of raw fish wrapped around cold rice. Can be help together by a seaweed wrapper. sushi
An Italian dessert consisting of sponge cake, soaked in espresso, and layers with sweetened mascarpone cheese. tiramisu
A bland food made from soybeans, high in protein, and common in vegetarian dishes. tofu
The edible stomach lining of beef, pork or sheep. Most common: beef tripe
An expensive fungi, famous in Italian and French cuisine, known for their flavour and aroma. truffle
Thick Japanese wheat-flour noodles. Often found in soups. udon
Also know as “Japanese green horseradish” powder. Has a pungent taste and a spicy finish. wasabi
A round bottomed pan, used in Asian cooking. wok
Made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be seasoned with salt, herbs and/or spices. It is used most commonly as a salad dressing. Vinaigrette
Italian word meaning “soup”. zuppa
A British dessert made with wine or liqueur soaked sponge cake, layered with fruit and whipped cream. trifle
A frozen dessert made from sweetened water with flavouring. sorbet
A savory, pastry crust with filling made of eggs, milk or cream, and/or cheese, meat and vegetables. quiche
A French term for a well seasoned stew, made from meat fish or vegetables. ragout
“In the manner of the gardeners wife”. Jardiniereala
A French dish of de-boned stuffed meat, poached and served cold, coated with aspic. galantine
A spice mixture in Asian and Arabic cuisine: star anise, cloves, cinnamon, pepper, fennel seed. fivespice
A Swiss condiment of melted cheese, served in a pot over a heat source. fondue
An Italian flat oven-baked bread, topped with herbs and seasoned with olive oil. focaccia
This 3 grape Italian blend pairs well with horse tartare ripasso

Chapter 17: Stocks, Soups, and Sauces Crossword

Type
Crossword
Description

French word that refers to the mixture of coarsely chopped onions,carrots,and celery that provides a flavor base for stock. Mirepoix
the herbs,spices,and flavorings that create a savory smell Aromatics
French for 'bag of herbs', this is a bundle of fresh herbs,such as thyme,parsley stems,and bay leaves tied together Bouquet garni
a flavorful liquid made by gently simmering bones and vegetables to extract to flavor,aroma,color,body,and nutrients of the ingredients Stock
the liquid that results from simmering meats or vegetables;also referred to as broth Bouillon
an amber liquid made by simmering poultry,beef,veal,or game bones that have been browned first Brownstock
an aromatic vegetable broth used for poaching fish and vegetables Courtbouillon
very similar to fish stock this is a highly flavored stock made with fish bones and reduce to intensify flavor Fumet
sometimes referred to as 'glaze' this is reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock Glace
this is a rich, lightly reduced used as a sauce for roasted meats Jus
a weak stock made from bones that have already been used in another preparation,sometimes used to replace water as the liqiud used in stock Remouillage
stock usually made from mirepoix,leeks, and turnips;Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock Vegetablestock
a clear,pale liquid made by simmering poultry, beef, or fish bones Whitestock
process in which bones are placed in the stock pot, covered with cold water, and brought to a slow boil Blanching
to roast bones in a hot oven for about an hour until they are golden brown Brown
process in which bones are vegetables are cooked in a small amount of fat over low heat until they soften Sweating
process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating Fatremoval
a liquid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish Sauce
a cook who specializes in making sauces Saucier
5 classical sauces that are the basis for most other sauces Mothersauces
a mother sauce made from milk and white roux Bechamel
a mother sauce made from veal, chicken, or fish stock and a white or blond roux Veloute
a mother sauce made from Brown stock and brown roux Espagnolesauce
mother sauce that is an emulsion made from eggs, butter, and lemon Hollandaise
a mother sauce made from a stock and tomatoes Tomatosauce
also known as derivative sauces, these are sauces made using one of the five mother sauces Smallsauces
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock Demiglace
reducing a liquid ingredient in order to concentrate its flavor within the dish while also helping with the final consistency Reduction
a thickener made of equal parts cooked flour and a fat Roux
this is cooked for a very short time and is used in sauces where little color is needed Whiteroux
this is cooked longer than on white roux,until the flour turns golden and has a nutty aroma Blondroux
this sauce is cooked until it develops a brown color, and it is used in dishes that require a dark brown color Darkbrownroux
a thickener made of equal parts of flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce Beurremanie
cornstarch mixed with a cold liquid, which can be used instead of roux Slurry
a mixture of egg yolks and heavy cream, often used to finish some sauces Liaison
to bring the proper state by slowly mixing in or adding a liquid ingredient Temper
type of compound butter that is a softened butter flavored with lemon juice and chopped parsley Maitredhotelbutter
a thick pureed sauce made from vegetables or fruit Coulis
a cold mixture of fresh herbs, spices, fruits, and vegetables that can be used as a sauce for meat Salsa
a sauce made from the juices of cooked meat and brown stock Juslie
meat served with its own juices Aujus
way of straining a sauce to make sure it smooth Wringlingmethod
one of Two basic kinds of soup Clearsoup
one of Two basic kinds of soup Thicksoup
a burnt onion Oignonrule
the floating layer of egg white, meat and vegetable salad, and fats that come to the surface Raft

Foods Crossword

Type
Crossword
Description

It's used to make Guacamole Avocado
A green variety of smooth-skinned summer squash. Zucchini
thin strips of salted and smoked meat from the sides and the back of a pig Bacon
A hot drink made from the roasted and ground bean-like seeds of a tropical shrub. Coffee
A small lump of dough that is boiled or steamed Dumpling
A food that is made from cacao beans and that is eaten as candy or used as a flavoring ingredient in other sweet foods Chocolate
A very thin flat piece of dough that is wrapped around a mixture of chopped vegetables and often meat and then usually fried Egg roll
A dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate) Fondue
the strongly flavored root of a tropical plant that is used in cooking Ginger
a thick, sweet substance made by bees Honey
a small green pepper that is very hot and is used especially in Mexican cooking Jalapeño
A small fruit that has green flesh, black seeds, and brown, hairy skin Kiwi
An ocean animal that has a long body, a hard shell, and a pair of large claws and that is caught for food Lobster
A thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream Milkshake
:a thin, flat, round cake that is made by cooking batter on both sides in a frying pan or on a hot surface (called a griddle) Pancake
: pasta in the shape of long, thin strings Spaghetti
: an alcoholic drink made from the juice of grapes Wine
: a slightly acidic semisolid food that is often flavored and sweetened and is made of milk that has been soured by the addition of bacteria Yogurt
: a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables Pizza
: a Japanese dish of cold cooked rice shaped in small cakes and topped or wrapped with other ingredients (such as pieces of raw fish) Sushi
: a soup made of beef or chicken broth and rice noodles Pho
a Chinese food made of dough that is filled with meat or vegetables and often served boiled in soup Wonton
: a mixture of oats and other ingredients (such as brown sugar, raisins, coconut, or nuts) that is eaten especially for breakfast or as a snack Granola
a piece of sweet fried dough that is often shaped like a ring Doughnut
: a soft, juicy red fruit that grows on a low plant with white flowers Strawberry
: a tropical plant with a thick root that can be boiled and eaten Taro
: a juicy tropical fruit that has firm yellow and red skin and a hard seed at its center Mango
a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of Korea Kimchi
: a Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugar Churros
a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers. Banh mi

Pizza Word Search

Type
Word Search
Description

Basil
Broccoli
Cheese
Chef
Crust
Delivery
Dough
Garlic
Garlic Bread
Green Peppers
Mozzarella
Mushroom
Napkins
Olives
Onions
Order Up
Oven
Parmesan
Pepperoni
Plain
Red Peppers
Sauce
Sausage
Tomatoes

Popular Foods Around The World Crossword

Type
Crossword
Description

A staple in Korean cuisine, is a traditional banchan made from salted and fermented vegetables Kimchi
Popular in Poland, they are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water Pierogi
Popular in Greece- an eggplant- or potato-based dish, often including ground meat Moussaka
A favorite in Canada - this dish consists of French fries and cheese curds topped with a light brown gravy Poutine
A thick, very dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives Vegemite
A Scottish dish consisting of a sheep's or calf's offal mixed with suet, oatmeal, and seasoning and boiled in a bag, traditionally one made from the animal's stomach haggis
A Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg sushi
Popular in Israel - a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both Falafel
Popular Indian dish consisting of chicken marinated in yoghurt and spice marinated chicken cooked in a cylindrical clay oven TaqndooriChicken
A Spanish dish of rice, saffron, chicken, seafood, etc., cooked and served in a large shallow pan Paella
Thin, breaded and pan fried cutlet made from veal, popular in Austria Weinerschnitzel
Vietnamese noodle soup consisting of broth, rice noodles, a few herbs, and meat, primarily made with either beef or chicken pho
Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur Mansaf
Vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt - Popular in Lebanon Tabbouleh
Popular in Ukraine, this soup is made with beets and usually served with sour cream Borscht

Potatoes, Legumes, Grains Crossword

Type
Crossword
Description

What is the most important non-cereal crop in the world potatoes
What is often served on New Year's Day and is said to bring good luck? Black Eyed Peas
Which seed is used to make oil and tahini paste or added to baked goods Sesame seed
An aromatic (nutty) rice with a delicate texture basmati
Made from durum wheat and used to make couscous and many types of pasta, pale yellow color semolina
This bean is popular in Oriental cuisine, used to make sauces, pastes, and more Soy
A type of corn used to make tortillas and other Mexican dishes. Masa
A type of corn used in succotash Hominy
A small blue-black seed often used as a filling in baked goods Poppy
Seeds from pod-producing plants legumes
Main ingredient in hummus Garbanzo Bean
Often roasted over an open fire Chestnuts
A bean popular in many Mediterranean and Middle Eastern cultures Fava
A potato originating in Asia, often mistaken for Sweet Potatoes Yam
Most commonly used potato in the US. Good for use in many cooking techniques. Russet
High-starch, low moisture potatoes swell and ____________ when they cook separate
Improper storage of potatoes can cause ____________________ growth and damage a shipment bacterial
Exposure to what causes green coloring in potatoes Sunlight

Soup and Sauces Crossword

Type
Crossword
Description

An emulsified sauce flavoured with wine vinegar, tarragon and chervil. Bernaise
The French name for a cream sauce. bechamel
A Spanish cold soup. gazpacho
The name given to thickeners used after the cooking period. Liaison
The colour of the roux in a Veloute Sauce. blond
A mother sauce where where the liquid is a combination of a light stock and milk. veloute
A thick Italian soup. minestrone
A cold sauce served with seafood. tartar
The name given to the five sauces from which thousands of other sauces are derived. mothersauce
A brown sauce. espagnole
A heavy cream soup often made with shellfish. bisque
A bread soup. Potage
A bulb vegetable that must be slit and cleaned properly. leek
The names given to sauces derived from the mother sauces. secondary
A dried pea or bean, a good source of protein. legume
A bunch of herbs tied together in celery stalks or cheesecloth used to flavour stews and sauces. boquetgarnie
A mother sauce that uses egg as a thickener. hollandaise
The name given to flour and cold water when used as a liaison. whitewash
Kneaded butter and flour used as a thickener. buerremaine
A clear savory essence. broth
The French name fr a sauce with a red roux often used on pasta. tomat
Uses a very thick cream sauce leavened with air. souffle
Uses a very thick white sauce as a binder, coated in crumbs and deep fried. croquette
Melted fat and flour. roux
Unthickened natural meat juices. aujas
A misture of fruit, vegetable or meat that is sieved or blended to a chick cream. puree
Proportion of fat to flour when making a roux. equally
Part of the onion family and grow like garlic in a cluster on a commom vine; mild flavoured. shallot
Less assertive flavour than a broth, gives richness to a sauce or soup. stock

Foods of South America, Latin America & The Caribbean Crossword

Type
Crossword
Description

A starchy root vegetable Cassava
A sauce, some can be chunky with tomatoes, onions, garlic and spices Salsa
A turnover filled with meat, vegetables, fruit or all 3. Empanada
A spicy sausage, often used to flavor many stews. Chorizo
An appetizer of raw fish marinated in citrus juice until firm and opaque. Fish is drained and served with chilies, tomatoes and onions. Ceviche
Soup features meat, sometimes peanuts and squash, toasted cassava, cornmeal and potatoes. Sopa
Beans, refritos/pintos. A very versatile ingredient Frijoles
Harina, a coarse- grained corn flour used to make tortillas, flatbread & a part of meals. Masa
Thick blend of chilies, ground pumpkin, sesame seeds, onion, garlic, chocolate and spices Mole
Blend of chilies, onion, garlic, allspice and other herbs to seasoned meat, poultry and fish. Jerk

Pizza Bingo

Type
Bingo Cards
Description

Basil
Broccoli
Cheese
Chef
Crust
Delivery
Dough
Garlic
Garlic Bread
Green Peppers
Mozzarella
Mushroom
Napkins
Olives
Onions
Order Up
Oven
Parmesan
Pepperoni
Plain Edit
Red Peppers
Sauce
Sausage
Tomatoes

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International Food Vocab terms Crossword

Type
Crossword
Description

a spicy sausage Chorizo
a well seasoned stew made in a covered pot tagine
an appetizer of raw fish marinated in citrus juice until firm and opaque Ceviche
another word for appetizers Meze
seaweed water nori
Preserved fermented vegetables kimchi
Bite-sized dishes eaten at tea or between courses of a banquet Dim sum
a large white radish with a mild flavor daikon
a dish of vegetables, legumes, and sometimes meat, in hot, highly seasoned sauces curry
the spanish word for beans frijoles
a thick blend of chilies, ground pumpkin or sesame seeds, onions, unsweetened chocolate , and spices mole
a classic french cuisine known for high-quality ingredients, expertly prepared and artistically presented haute cuisine
a yeast bread filled with dried fruit stolen
sweet-and-sour polish stew that includes sauerkraut as well as pork, apples, cabbage, and kielbasa bigos
a sweet roll filled with fruit butter, nuts, or poppy seeds Kolache
a confection made of almond paste and sugar marzipan
tender, boiled potato dumplings gnocchi
potato pancakes draniki
small, yeast-leavened, buckwheat pancakes blini
The salted eggs of sturgeon caviar