Type
Word Scramble
Description

TENDERNESS
PREPARATION
ROTI
CUISINE
OKRA
GARAM MASALA
FUSION
EXPERIMENTING
SPICES
INTENSITY
COMPLEXITY
HERBS
SWEETNESS
SALTINESS
PAPRIKA
CHOW-MEIN
ROJAN JOSH
JASMINE
BITTERNESS
DUCK
FRESH
COLOURS
TEXTURE
FROZEN
CORIANDER
PAPRIKA
TILAPIA
SIDE-DISH
SUSHI
ASIAN

Asian Cuisine and Culture Crossword

Type
Crossword
Description

Asian Cuisine Food Staple Rice
Dietary Style that includes cuisines from India Southwest
A country included in the Southwest Dietary Style India
One of our food labs Sushi
One of the most populous countries in Asia China
Popular Sushi Roll California
Food that consists of small pieces of dough wrapped around a filling Dumpling
Asian food utensil chopsticks
Korean dietary culture Northeast
Southeastern country Thailand
Important Asian cooking tool Wok
Mongolian Beef and __________ Broccoli
Name for blending different Asian dietary regions into a food dish PanAsian
A type of Curry (2 words) Butter Chicken
An ingredient in Chicken Fried Rice Egg
Japanese Savory Pancake Okonomiyaki
Restaurant in Port Elgin with traditional Asian Influences Saffron

Herbs and Spices Word Search

Type
Word Search
Description

Angelica
Basil
Berbere
Cardamon
Cayenne
Cilantro
Dill
Epazote
Fenugreek
Ginger
Horseradish
Jasmine
Juniper Berry
Kaffir Lime
Lavender
Marjoram
Nutmeg
Oregano
Paprikaa
Parsley
Rosemary
Saffron
Sassafras
Star anise
Tarragon
Thyme
Watercress

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

Savor the Flavor of Eating Right Word Search

Type
Word Search
Description

alfredo
granola
romaine
muffin
milk
mozzarella
cheddar
butter
margarine
egg
pecan
cocoa
honey
thyme
rosemary
parsley
nutmeg
garlic
cloves
dill
cumin
cinnamon
chili
vanilla
raspberry
ranch
vinegar
chicken
mushroom
tomato
pimento
olives
beets
raisin
pickle
pineapple
oranges
pears
prune
juice
water
cranberry
tea
wheat
bread
gelatin
apple
peach
cherry
cracker
soup
saltine
oatmeal
rice
horseradish
mustard
ketchup
peanut
cold
hot
carrot
banana
mango
pepper
chives
oregano
okra
kitchen
delicious
sweet
salty
spicy
mint
paprika
eating
flavor
savor

2018 Thanksgiving Ingredient Crossword

Type
Crossword
Description

An edible bud that tastes like broccoli, with a slightly earthier profile Romanesco
An Italian dish, prepared using olive oil, chopped anchovies and garlic, usually served as an appetizer BagnaCauda
A leafy green with short, wide, wavy-edged leaves & a slightly bitter taste Escarole
A traditional side dish made from salted and fermented vegetables, with a variety of seasonings Kimchi
An Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread Dukkah
A soft, pear-shaped fruit with sweet, dark flesh and many small seeds; eaten fresh or dried Fig
We offer many varieties of this Thanksgiving centerpiece, including free-range, organic, and heirloom Turkey
Another name for pumpkin seeds Pepitas
A dessert with a spiced, gourd-based custard filling Pumpkinpie
The dried flower bud of a tropical Indonesian tree, used as a pungent aromatic spice in holiday baking and decorating Clove
A blend of herbs used for seasoning, such as basil, bay leaf, chervil, fennel, lavender, marjoram, oregano, rosemary and sage; typical of Provence cuisine Herbesdeprovence
The slightly sour liquid left after butter has been churned; used in baking or consumed as a drink Buttermilk
Also sometimes called dressing, this bread-based Thanksgiving side dish can get creative with add-ins like chestnuts, oysters, or mushrooms Stuffing
An orange-sized fruit with a tough reddish outer skin and sweet red gelatinous flesh containing many seeds; the seeds are commonly found in salads, or made into juice Pomegranate
A glossy brown nut produced by a large European tree that may be roasted and eaten Chestnut
This tuber-based Thanksgiving side dish is traditionally topped with marshmallows and baked until golden brown Sweetpotatoes
A small star-shaped fruit with one seed in each arm. It has an aniseed flavor and is used unripe as a spice in Asian cooking Staranise
A green bean with a very narrow edible pod and very small seeds Haricotvert
A cooking ingredient typically prepared by simmering butter, skimming impurities from the surface, then pouring & retaining the clear liquid fat while discarding the solid residue that has settled to the bottom Ghee
A mixture of currants, raisins, sugar, apples, candied citrus peel, spices, (sometimes beef or venison) and suet, typically baked in a pie Mincemeat
Another name for hazelnuts Filberts
A type of thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt Cremefraiche
In its fresh form its known as cilantro. The dried seed is popular during the holiday season Coriander
This minimally processed sugar type retains its molasses content, and is essentially pure dried sugar cane juice Sucanet
This bitter spice is the most expensive in the world. Iran is the biggest producer Saffron
Partially refined light brown cane sugar similar to demerara but with larger crystals Turbinadosugar
Cow's milk from which water has been removed Condensedmilk

Food Prep Crossword

Type
Crossword
Description

Be careful not to get a Cut
Sometimes you must let frozen food Thaw
Sometimes you need to set water to Boil
Before preparing any meal you your hands Wash
To make a recipe you need to have all the Ingredients
You need to ________ all your ingredients correctly Measure
To use an oven you first need to ______ it Preheat
A good way to store meat is to ______ it Freeze
One way to mix foods together is to_____them Stir
A tool used to blend ingredients together smoothly Whisk
Term for folding one ingredient over another Foldover
Cooking term that rhymes with cheat Beat
You use a tenderizer to ______ meat Tenderize
Cooking term that rhymes with ship Whip
When a liquid is kept just below boiling Simmer
Amount of an ingredient that fits in between 2 fingers Pinch
You use a blender to Blend
To cut big long peices Slice
Cut into small cubes Dice
After everything is done you ______ the kitchen Clean
You can use this tool to serve soups Spoon
When measuring liquids be sure to carefully ______ them into the measuring cup Pour
You need to use many different _____ to cook Tools

The Digestive System Word Search

Type
Word Search
Description

parotid
sublingual
sigmoid
vitamins
villi
tongue
teeth
taste
swallow
sour
sweet
bitter
salty
salivary glands
saliva
rectum
pharynx
pancreas
mouth
mastication
lubrication
liver
large intestine
jejunum
intestines
ileum
hard palate
grinding
glands
gallbladder
food
feces
esophagus
enzymes
duodenum
digestive
descending colon
colon
chew
cecum
bolus
bile
ascending colon
anus
alimentary canal
acid
absorption

Herbs and Spices Word Search

Type
Word Search
Description

horseradish
lavender
curry
lovage
mint
oregano
nutmeg
perilla
allspice
poppy
coriander
rosella
pepper
garlic
onions
saffron
vanilla
rosemary
turmeric
hibiscus
parsley
spices
bananas
herbs

Cooking Terms Crossword

Type
Crossword
Description

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook mise en place
to soften and rehydrate gelatin in warm liquid before use bloom
to split food down the center almost but not completely through; flat to resemble a butterfly butterfly
browning the outer surface of meat sear
cutting away the bones to produce a clean piece of fish or meat fillet
skewers of meat, fish, or vegetables grilled over a fire or coals kabobs
potatoes, cut into pieces the size and shape of matchsticks allumette
water bath to gently cook or keep food warm bainmarie
to partially or completely bake an unfilled pastry crust bake blind
items cut into pieces somewhat larger than allumette or julienne, "small stick" batonnet
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot braise
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream fold
a cooked mixture of equal amounts of flour and fat (usually butter) roux
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor caramelize
remove sediment from a cloudy liquid clarify
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma deglaze
bind two liquid ingredients together that normally do not mix, like water and fat emulsify
second chef sous chef
boiling vegetables for a brief period of time blanch
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar infusion
make shallow cuts in meat to tenderize score

Herbs and Spices Word Scramble

Type
Word Scramble
Description

BASIL
BAY LEAF
CHIVES
CILANTRO
LEMONGRASS
MARJORAM
MINT
OREGANO
PARSLEY
ROSEMARY
SAGE
SAVORY
TARRAGON
THYME
ALLSPICE
ANISE
CARDAMOM
CINNAMON
CHILI POWDER
CAYENNE
CUMIN
CHILES
DILL SEEDS
FENNEL SEEDS
SAFFRON
PEPPER
NUTMEG
PAPRIKA
GINGER
DILL