Puzzles and worksheets similar to swirling dessert in a glass Word Search

Quick Breads Crossword

Quick Breads Crossword
Type
Crossword
Description

___________ should be very soft when making scones and dougnuts.
All-purpose ________________ is uesed for quick breads.
_____________ gently to aviod tunnels
_______________ is the leavening in popovers
too much __________ makes tunnels
___________ is needed for tenderness.
When making biscuits you ____________ by using the palm of your hand.
baking soda, baking powder, & yeast are all examples
The protein in flour.
____________ flour before measuring.
an example of a pour batter
___________ are an example of a drop batter.
________ is used in quick breads for sweetness.
Too much beating causes ____________ in muffins.
A term to replace nutrients lost in refining flour form wheat.
Muffin tins should be ______________ lightly.
__________ flour has the most gulten
Cinnamon roll are yeast breads and biscuits are ____________ breads.
Leavening agents cause a product to _______________.
When making muffins before pouring the liquid into the dry you need to make a __________.
Using a pastry blender you ______________ fat to make biscuits.

Cooking Terms Crossword

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.
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.
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.
To stir vigorously in a circular motion.
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.
A mixture of two or more flavors to produce its own unique character, and quality.
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid.
A method of cooking, in which the heat source is above or below the food
A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods.
To cook by dry heat, usually in the oven.
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
To cut food in small cubes of uniform size and shape.
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles
To cook in hot fat.
To rub on a grater that separates the food in various sizes of bits or shreds.
To cut vegetables, fruits, or cheeses into thin strips.
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
To cut or chop food into extremely small pieces.
To combine ingredients usually by stirring.
To remove the outermost skin of a fruit or vegetable.
A pinch is the trifling amount you can hold between your thumb and forefinger.
To remove pits from fruits.
To boil down to reduce the volume.
To cook by dry heat in an oven.
To cook and/or brown food in a small amount of hot fat.
To cut narrow grooves or gashes partway through the outer surface of food.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
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.
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.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

The Incredible Egg Crossword

The Incredible Egg Crossword
Type
Crossword
Description

The outside of an egg
Yellow inside of an egg
Main nutrient in an egg
This action will add air to an egg
Popular Australian dessert containing egg white
Savoury dish made with pastry egg, milk, bacon, cheese
Egg holds ingredients together in this popular dish
Eggs are used to th___________ some sauces
Where should eggs be stored
These eggs are cooked in simmering water with vinegar
These eggs are beaten with a little milk then cooked over a low heat
How many is a dozen eggs
These eggs are from hens that roam freely
These eggs are from hens kept in cages
These eggs are from hens kept in large barns
The semi-liquid part of the egg
The process of brushing egg onto pastry dishes
Eggs cooked in their shell
What causes boiled eggs to have a dark ring of colour around the yolk
Sweet dish made with eggs that can be cooked on the stove or in the oven
Eggs cooked in a frypan with fat

BAKING INGREDIENTS AND TERMS Word Search

BAKING INGREDIENTS AND TERMS Word Search
Type
Word Search
Description

parchment paper
almond extract
baking powder
cookie sheet
cooling rack
baking soda
brown sugar
rolling pin
piping bag
shortening
cardamom
cinnamon
creaming
frosting
molasses
spatula
vanilla
butter
ginger
nutmeg
flour
proof
sugar
whisk
yeast
fold
melt

Cooking Terms Crossword

Cooking Terms Crossword
Type
Crossword
Description

to beat food with a whisk or mixer to incorporate air and produce volume.
something with multiple ingrediants together
a cooking method that uses dry heat
a technique used in grilling, baking, braising, roasting in which the food is cooked at a high tempeture until a carmalized crust forms
to turn a cloudy liqued clear by removing sediments
the action of removing browned bits of food on the bottom of the pan
a thin glossy coating applied to foods
to brush or spoon fat, sauce, or liqued over meats
to cute food into cubes, the size of which cary from 1/4 to 3/4 inch
to boil water continuosly, causing it to vaporize into steam
the gentile heating of vegtibles in a little oil or butter
the cooking of food in oil or other fat
describes pasta, veggies, rice or beans that are cooked to be a firm bite
a food preparation technique in which foods are cooked in hot liqueds kept just below the boiling point
a method of pulling apart meat
is cooked food, usually veggies or legumes
is an tiem or substance used as a decoration
To fry rapidly over a high heat while stirring briskly
A portion of food cut into short, thin strips
To cook by heating the food in steam from boiling water
Covering the food with liquor and setting aside briefly
A dish of meat and vegtables cooked slowly in liquid in a closed dish or pan
Partly cook by boiling
A method of gently mixing ingredients, usually delicate or whipped ingredients that cant withstand stirring or beating
A method used to make the food white or pale by extracting color
Cook by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
The process of pulling foods through dry ingredients to coat them before cooking
Fry lightly and then stew it slowly in a closed container
The process of letting the meat rest after cooking
Soaking food in a marinade
Combining fat and water
Cook by exposing to direct heat, intense radiant heat
Cook by simmering in a small amount of liquid
Preserve meats by various methods such as salting, drying, or smoking
Fried quickly in a little hot fat

Cooking methods Word Search

Cooking methods Word Search
Type
Word Search
Description

stir frying
conduction
convection
simmering
mircowave
blanching
radiation
roasting
poaching
braising
stewing
boiling
baking
frying
saute
grill
oven
hob

Cooking Methods Word Search

Cooking Methods Word Search
Type
Word Search
Description

Mr Lazzaretto is awesome
Combination cooking
Dry Heat Method
Moist heat
Convection
Conduction
Induction
Deepfying
Panfrying
radiation
Roasting
Sauteing
Steaming
Poaching
Grilling
Broiling
Braising
stewing
Boiling
Baking

Cooking Terms Crossword

Cooking Terms Crossword
Type
Crossword
Description

to cook by dry heat usually in an oven
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
To mix two or more ingredients together until well combined.
To prepare food by applying heat in any form.
To beat sugar and fat together until fluffy
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
To coat food with butter, margarine, or egg - using a small brush.
To bake, dry, or toast a food until the surface is brown.
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
A mixture containing flour and liquid, thin enough to pour.
To heat sugar in order to turn it brown and give it a special taste.
To cook on a grill under strong, direct heat.
To cut solids into pieces with a sharp knife or other chopping device.
To cut food in small cubes of uniform size and shape.
To cause a dry substance to pass into solution in a liquid.
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
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.
To preserve meats by drying and salting and/or smoking.
To preserve meats by drying and salting and/or smoking.
To sprinkle or coat with flour or other fine substance.
To sprinkle drops of liquid lightly over food in a casual manner.
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.
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.
To mix by using circular motion, going around and around until blended
To mix ingredients lightly without mashing or crushing them.
To break lightly into small pieces.
To cook below the boiling point, bubbles form slowly and break on the surface.
To add salt, pepper, or other substances to food to enhance flavor.
To cook by braising; usually applied to fowl or rabbit.
To cook in a small amount of fat.
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.
To flatten to a desired thickness by using a rolling pin.
To remove or strip off the skin or rind of some fruits and vegetables.
To cut or chop food as finely as possible.
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
To finely divide food in various sizes by rubbing it on a grater with sharp projections.
To mix ingredients by gently turning one part over another with a spatula
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.
To ornament food - usually with another colorful food - before serving to add eye appeal.
To cut into small pieces.
To cook in water or liquid in which bubbles rise continually and break on surface
To mix two or more ingredients together until well combined.
To flame foods by dousing in some form of potable alcohol and setting alight.
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.
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.
To cut vegetables, fruits, or cheeses into thin strips.
Neither cool nor warm; approximately body temperature.
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.
Dredged with flour and sauteed in butter.
To remove the outermost skin of a fruit or vegetable.
To cook in small amounts of fat.
To boil down to reduce the volume.
To cook very gently in hot liquid kept just below the boiling point.
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.
To make solid fat into liquid by melting it slowly.
To cook by dry heat in an oven.
To make solid fat into liquid by melting it slowly.
To remove pits from fruits.
the trifling amount you can hold between your thumb and forefinger.
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
To cut narrow grooves or gashes partway through the outer surface of food.
To immerse in rapidly boiling water and allow to cook slightly.
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
To secure poultry with string or skewers, to hold its shape while cooking.
To simmer slowly in a small amount of liquid for a long time.
To destroy micro organisms by boiling, dry heat, or steam.
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
Cooked on a thick hardwood plank.
To preserve meats, vegetables, and fruits in brine.
To soak dried fruits in liquid until they swell.
To bring to a temperature just below the boiling point.
To put one or more dry ingredients through a sieve or sifter.
To cut or tear in small, long, narrow pieces.
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.
cook or brown food by exposure to a grill, fire, or other source of radiant heat.

Cooking Methods Crossword

Cooking Methods Crossword
Type
Crossword
Description

Method of cooking by complete immersion of food in water or stock at 100°C
Method of cooking delicate foods in liquid at temperature just below simmering point
Long, slow method of simmering food in a small amount of liquid
Cooking of food in an oven using a minimum amount of fat or oil
Cooking of food in an oven without the addition of fat or oil
Fast, dry method of cooking that uses intense heat
Cooking food by total or part emersion in fat or oil
Not true boiling because food is cooked at the lower temperature of 85 degrees
What direction should the handle face when using the stove?
What are worn to remove food from the oven
Type of Frying; pan and ......

Culinary Arts Word Search

Culinary Arts Word Search
Type
Word Search
Description

temperature
contaminate
flourentine
bain marie
ingredient
container
seasoning
vegetable
ala carte
marinade
al dente
measure
spinach
simmer
flavor
flambe
knife
cream
sugar
grill
fryer
poach
fruit
saute
apple
sauce
stock
oven
boil
soup
egg