Type
Word Search
Description

toss
mince
knead
grate
blend
broil
flake
drizzle
boil
beat
barbecue
bake
chop
cream
whip

Cooking Terms Word Search

Type
Word Search
Description

stew
peel
grind
dice
bread
steam
mix
grill
cube
boil
simmer
mince
grease
cream
blend
whip
shred
mash
grate
chop
beat
toast
saute
marinate
fillet
brown
baste
stirfry
preheat
knead
drain
broil
bake

FOOD TERMS Word Search

Type
Word Search
Description

STEEP
STEW
TRUSS
WHIP
TOSS
SKIM
SIFT
SHRED
SEAR
ROAST
REDUCE
PUREE
PLUMP
PINCH
PICKEL
PEEL
MIX
MINCE
KNEAD
JULIENNE
GRIND
GRILL
GRATE
GARNISH
FRY
FOLD
FLAMBE
FLAKE
FILLET
DUST
DRIZZLE
DREDGE
DISOLVE
DICE
DEGREASE
DEGLAZE
CURE
CREAM
CARAMELIZE
CLARIFY
CHOP
BOIL
BLEND
BLANCH
BEAT
BATTER
BASTE
BARBECUE
BAKE
AL DENTE

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 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

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

basic culinary terms Crossword

Type
Crossword
Description

to cook in an oven bake
to mix ingredients using a fast, circular motion beat
mix ingredients gently blend
heat a substance so the bubbles will rise to the surface and break boil
to brown under direct heat broil
cook at medium or high heat until the surface browns brown
cut into smalll pieces chop
cut into small cubes dice
remove liquid by using a strainer drain
this is what you do to food when you use a grater. grate
fold, press and stretch dough knead
to soak a food in a liquid to tenderize or flavor marinate
to squash food with a fork, spoon or whisk mash
to cut into very small pieces mince
to turn oven on ahead of time preheat
cook quickly in little oil, butter or fat saute
to cook in a liquid with slow , low bubbles simmer
to cook with liquid, but not directly in the liquid steam

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

Food Preparation Word Search

Type
Word Search
Description

blanch
steep
marinate
season
mince
peel
dice
clarify
baste
slice
fold
grate
whip
clean
measure
knead
blend
wash
mash
broil
whisk
simmer
strain
saute
boil

Cooking/ Baking terms Puzzle Crossword

Type
Crossword
Description

Cook in an oven surrounded by dry heat. Bake
Cut (something) into small pieces with a knife Chop
to cook by direct heat Broil
to cut or chop into very small pieces Mince
Pour juices or melted fat over (meat) during cooking in order to keep it moist Baste
To mix rapidly in order to make a mixture smooth and light by incorporating as much air Beat
To work dough into a uniform mixture by pressing, folding, and stretching. Knead
Mildly warm Lukewarm
To remove skin from fruits & vegetables Peel
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites Whip

Cooking Terms Word Search

Type
Word Search
Description

ADD
BAKE
BEAT
BLEND
BOIL
BOIL
CUT IN
FLAVOUR
FREEZE
FRY
GRATE
GRILL
MELT
MIX
TOSS
WASH
WHIP