Type
Word Search
Description

flower
flour
plentiful
tidiness
sloppiness
babying
nastier
sunniest
crier
tired
lazier
dizziness
happily
funnier
emptiness
copying
studying
emptying
fried
dried

Change the y to i Word Search

Type
Word Search
Description

funniest
funnier
funny
babyish
babied
baby
drying
dried
dry
copying
copied
copy
trying
tried
try
emptier
empty
emptyting
laziness
lazy
plentiful
plenty
sloppiness
sloppy
studied
study
studying
tidiest
tidiness
tidy

Y The Vowel Thief Bingo Cards

Type
Bingo Cards
Description

Bunny
Try
Honey
fry
Money
By
Easy
Why
lady
Spy
Dry
Heavy
Sky
Early
Buy
July
sunny
Cry
Quickly
Shy
City
My
Sticky
butterfly
Pony
Tiny
Sly
Dizzy
Baby
Cozy
Family
Bumpy
Study

    Customize    

Phonics IE Word Search

Type
Word Search
Description

Skye
Summer
Matthew
Luke
dries
carries
satisfied
worried
studied
fancies
denies
spies
bullies
replied
relied
tries
qualifies
empties
fried
tidied
partied
married
hurried
applies
supplies
copies
cries
flies

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

Agriculture Crossword

Type
Crossword
Description

A person who studies and experiments with the selection and growth of crop plants and pastures. Agronomist
The science or practise of farming. Agriculture
An animal kept to produce milk or beef. Cow
Wheat or any other cultivated cereal used as food. Grain
A person who owns or manages a farm. Farmer
A person who studies the origin, managment and use of soils. Soilscientist
A tapering orange-coloured root eaten as a vegetable. Carrot
A pale yellow oval citrus fruit with thick skin and fragrant, acidic juice. Lemon
A powerful motor vehicle with large rear wheels, used chiefly on farms for hauling equipment and trailers. Tractor
A breed of sheep. Merino
Grass that has been mown and dried, often use as sheep food. Hay
Pollination of a flower or plant with pollen from another flower or plant. Crosspollination

Culinary Terms- 1 Crossword

Type
Crossword
Description

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

Quick & Yeast Breads Crossword

Type
Crossword
Description

A bread leavened by agents that allow speedy baking quick bread
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter. muffin method
Gives a flaky layering and is used for making biscuits, scones, and shortcakes. biscuit method
Means to mix solid fat and flour using a pastry blender. Cut in
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. rolled biscuit
To work dough with the hands to combine ingredients and develop gluten. knead
A biscuit made with more liquid in proportion to flour than a rolled biscuit. drop biscuit
A bread leavened with yeast. yeast bread
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates. fermentation
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. conventional method
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. quick-mix-method
To make slashes about 1/2 inch deep across the top of the bread. score
Is used for quick breads. all-purpose flour
Accurate_________________ is important when making quick breads. measuring
To much ______________________ makes tunnels. mixing
Some of the proteins in wheat flour combine with liquid to create an elastic substance. gluten
A process for testing yeast. proofing

Heat Transfer Word Search

Type
Word Search
Description

wind currents
irons
sunburned
light bulb
microwave oven
fry
balloon
spoon
sinks
rises
empty space
gases
liquids
touching
solids
heat
transfer
radiation
convection
conduction

poultry vocabulary Crossword

Type
Crossword
Description

Tissue that holds muscle fiber together. Connective Tissue
A bird's age. Maturity
Birds that are raised for human consumption. Poultry
Species. kind
Lighter colored wing and breast meat found on birds that rarely fly. Light Meat
Parts of a bird that have more muscle and connective tissue. Dark Meat
The edible internal organs of a bird. Giblets
The form poultry is in when it is purchased. Market Form
Tying up a bird's wings and legs against the body. Trussing
To melt. Render
A process in which fat dripings are spooned over a large bird every 15-20 minutes. Baste
Coating foods with flour; coating poultry parts with seasoned flour. Dredging
The temperature at which an oil will smoke in a pan. Smoking Point
Cooking foods more quickly and at lower temperatures.  Pressure-frying
Seasoned food mixture often made with bread. Stuffing
Hollow interior. Cavity

Quick Breads Crossword Puzzle

Type
Crossword
Description

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