Rylans cross word
Type
Crossword
Description

used for flavour
yellow fruit
character in video game
something to make food spicy
sport with ball
sweet treet
orange fruit
newzealand bird
food that starts with s
we use this to make slides and presentations
marvel movie
you use this to call people

Video Games Crossword

Video Games Crossword
Type
Crossword
Description

Most famous Nintendo character
Brother of Mario
Gotta catch them all
Jetpack mobile game
Koopa King
Toys to Life
Herobrine haunts you
Four ghosts
Dodge the barrels
Third person plants vs zombies
Purple dragon
Swipe to stay on the path, run to out run the monkey
Slice the fruit
2-D adventure, made before Minecraft
Greatest football game

Soup and Sauces Crossword

Soup and Sauces Crossword
Type
Crossword
Description

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

Nouns - Fruit and Vegetables Crossword

Nouns - Fruit and Vegetables Crossword
Type
Crossword
Description

A fruit that monkeys eat.
This fruit comes in bunches
An orange vegetable with pips inside
This fruit is spikey and prickly
A green leafy vegetable that Popeye eats
A smooth variation of a peach
This green fruit has a large pip
A white vegetable that makes you cry
These little things grow in pods
This vegetable can be roasted, fried or mashed
A small little fruit that makes your food strong
A long orange vegetable that rabbits like
A sour citrus fruit
Long thin green vegetables that grow on a stalk

Foods of South America, Latin America & The Caribbean Crossword

Foods of South America, Latin America & The Caribbean Crossword
Type
Crossword
Description

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

Foods Crossword

Foods Crossword
Type
Crossword
Description

It's used to make Guacamole
A green variety of smooth-skinned summer squash.
thin strips of salted and smoked meat from the sides and the back of a pig
A hot drink made from the roasted and ground bean-like seeds of a tropical shrub.
A small lump of dough that is boiled or steamed
A food that is made from cacao beans and that is eaten as candy or used as a flavoring ingredient in other sweet foods
A very thin flat piece of dough that is wrapped around a mixture of chopped vegetables and often meat and then usually fried
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)
the strongly flavored root of a tropical plant that is used in cooking
a thick, sweet substance made by bees
a small green pepper that is very hot and is used especially in Mexican cooking
A small fruit that has green flesh, black seeds, and brown, hairy skin
An ocean animal that has a long body, a hard shell, and a pair of large claws and that is caught for food
A thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream
: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)
: pasta in the shape of long, thin strings
: an alcoholic drink made from the juice of grapes
: 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
: a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables
: a Japanese dish of cold cooked rice shaped in small cakes and topped or wrapped with other ingredients (such as pieces of raw fish)
: a soup made of beef or chicken broth and rice noodles
a Chinese food made of dough that is filled with meat or vegetables and often served boiled in soup
: 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
a piece of sweet fried dough that is often shaped like a ring
: a soft, juicy red fruit that grows on a low plant with white flowers
: a tropical plant with a thick root that can be boiled and eaten
: a juicy tropical fruit that has firm yellow and red skin and a hard seed at its center
a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of Korea
: a Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugar
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.

Culinary Terms- 1 Crossword

Culinary Terms- 1 Crossword
Type
Crossword
Description

cooked so as to be still firm when bitten
an appetizer typically consisting of olives, anchovies, cheeses, and meats
cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
pour juices or melted fat over meat during cooking in order to keep it moist
foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton
a semiliquid mixture of flour, egg, and milk or water used in cooking, especially for making cakes or for coating food before frying
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream
Twice-cooked
smooth, creamy, highly seasoned soup of French origin
used in the preparation of fish and other foods and cooked in a very hot cast-iron skillet
To cook in a liquid that has reached its highest possible temperature of 212°F
Any broth made by cooking meat, poultry, fish, or vegetables in water
is a combination-cooking method that uses both moist and dry heats
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked
To cover with sauce
To chop, grind, or cut into small pieces
A mixture made up of diced vegetables
To heat with sugar and spices to make a hot drink
A French term describing the coating of a prepared dish with sauce
A knife cut with two angled sides
Scarps from a remaining meal
Fry in a pan with a small amount of oil
a sandwich made with Italian bread, usually toasted
Trim something by cutting away the outer edges
Scoop fruit of vegetables in ball shape
A smooth creamy substance made of liquidized or crushed fruits or vegetables
a mixture of fat and flour used in making sauces
General purpose knife for slicing, dicing, and mincing
Fried quickly in a little amount of hot fat
A straight sided pan
Milk at the point before boiling
Cooking at a high temperature until caramelized crust forms
Teeth on the blades so it won't squish the ripe fruits
When you put hot food under ice water to stop cooking process
Remove the top fat layer from liquids
A thickening mixture that is made up of equal parts flour and water
When the food is vacuum packed, emerged in water bath and cooked at a constant temperature
The combination of solid food ingredients that have been cooked in liquid soup in restaurant gravy
A strained liquid that results from simmering meat and is used for soups or sauces
A gentle heating of vegetables in little oil or butter
A ring shaped pasta
A seven sided football like shapes
This small knife, similar to a paring knife, has a curved blade to make cutting the curved surfaces of tournéed vegetables easier
to make fast with skewers, thread, or the like, as the wings or legs of a fowl in preparation for cooking
To beat food with a whisk or mixer to incorporate air and produce volume

Cooking Equipment Crossword

Cooking Equipment Crossword
Type
Crossword
Description

HANDHELD, DRAINS FOOD
FREESTANDING & DRAINS FOOD
DRAINS SOLIDS FROM LIQUIDS
TO SHRED,SLICE OR GRATE FOOD
TO CUT OPEN PACKAGES AND CUT HERBS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS
GRILLS MEAT, PANCAKES AND EGGS
PEELS VARIOUS FRUITS AND VEGETABLES
MULTIPURPOSE KNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON
TO BAKE MUFFINS OR CUPCAKES IN
TO BAKE PIES IN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS
PAN USED TO BAKE A CHEESECAKE IN
LEVELS INGREDIENTS AFTER MEASURING
USED TO SERVE SOUP, STEW AND BEVERAGES
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM
USED TO TURN FOOD SUCH AS BACON
TO MASH COOKED FOODS, SUCH AS POTATOES
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS
SCRAPES SIDES OF BOWL
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON
DRAINS DISHES
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS
READS THE INTERNAL TEMPERATURE OF MEAT
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR
POUND MEAT AND MAKE MORE TENDER
TO OPEN CANS
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS
TO ROAST MEATS IN OVEN
USED TO CUT PIZZA AS WELL AS OTHER FOODS
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY
USED TO MIX FOOD IN, VARIOUS SIZES

20 Common Culinary Terms Crossword

20 Common Culinary Terms Crossword
Type
Crossword
Description

To cook food in an oven using dry heat.
To cut the bones from a piece of meat, poultry, or fish.
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
To cut vertically down.
To cook food on a rack or in a steamer set over boiling or simmering water.
To cook food (non-submerged) in hot fat or oil over moderate to high heat.
This extremely hot chile is from Mexico and the Caribbean.
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
To incorporate two or more ingredients thoroughly.
To cut solids into pieces with a sharp knife or other chopping device.
To combine ingredients usually by stirring.
To cook foods on a rack or a spit over coals.
To cook in bubbling water
To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer.
To remove the shells from seafood.
To cook a pot or pan of food just below boiling point.
To soak fruit in a flavoured liquid mixture.
To improve the flavour of food by adding salt, pepper and other spices and flavours.

Culinary Terms Crossword

Culinary Terms  Crossword
Type
Crossword
Description

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

Kitchen Equipment and Utensils Crossword

Kitchen Equipment and Utensils Crossword
Type
Crossword
Description

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