Type
Crossword
Description

A sauce consisting of chili pepper extract, tamarind extract, molasses, vinegar, anchovies, and several other ingredients. Worcestershire
A condiment made mainly of tomatoes. Ketchup
A condiment that shares its name with the plant from which it is made. Mustard
A sweet brown powder made from the seeds of the cacao tree. Cocoa
An herb that is very common in western cuisine, and that, when growing, can deter undesirable insects. Chives
A melon with an orange-colored flesh and a tan-colored, spider-webbed rind. Cantaloupe
A flat cake often made with buttermilk. Pancake
An extract commonly used in cakes, cookies, cupcakes, and other desserts. Vanilla
A type of cheese that can be either white or yellow, with many different variations. Cheddar
A type of cabbage that has been sliced and fermented, notable for its sour taste. Sauerkraut

European Cuisine Crossword

Type
Crossword
Description

Battered, deep-fried fish fillets fish and chips
An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter. Colcannon
A Scottish dish made from a sheep's stomach and organs. Haggis
A type of mussel common to Wales cockles
A snail eaten as food Escargot
A flaky, buttery yeast roll shaped into a crescent. croissant
Fermented or pickled cabbage sauerkraut
An egg custard tart served in many variations as an appetizer and a main dish. quiche
German potato pancakes. kartoffelpuffer
Dried cod that have been soaked in a lye solution lutefisk
A German dessert made with paper-thin layers of pastry filled with fruit. strudel
A mixture of fresh chives, parsley, tarragon, and chervil fines herbes
Small dumplings made from wheat flour spatzle
A rare type of fungi that grow near Oak trees truffles
Danish open-faced sandwiches uusually make with rye bread. smorrebrod
English desserrt similar to English Muffin crumpets
Staple food of Ireland potato
Thin pancakes with a filling of savory or sweet crepes
A bechamel sauce begins with a roux
Ratatouille is a ____ dish French

Baking Terminology Crossword

Type
Crossword
Description

a liquid cooked until a portion of it evaporates, reducing the volume of the liquid; used to concentrate flavor and thicken liquids Reduction
the colored outer portion of the rind of citrus fruit; contains the oil that provides flavor and aroma Zest
small baked rounds of eclair paste filled with cream Profiteroles
a type of icing with the consistency of dough and can be draped over cakes to create a perfectly smooth surface rolled fondant
blend of melted chocolate and cream; may be poured of whipped Ganache
type of icing that is an uncooked mixture of powdered sugar and egg whites. It is hard and brittle when dry Royal Icing
type of icing made of sugar and fat, rich but light and smooth. Buttercream
heating gently and gradually. Refers to the process of slowly adding a hot liquid to eggs without causing them to curdle Tempering
a paste of ground almonds, sugar and glucose used to fill and decorate pastries Marzipan
a smooth dough of sugar and gelatin that can be colored and used to make decorations for cakes Gum paste

Foods Crossword

Type
Crossword
Description

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

Rocks and minerals Crossword Puzzle

Type
Crossword
Description

a carbonate mineral and the most stable polymorph of calcium carbonate Calcite
a machine that collects oil Guahers
This chemical element has the symbol S and atomic number of 16 Sulphur
India is the largest producer of this mineral Mica
A mineral usually made up of colorless or pale-colored crystals Feldspar
a component of soil formed by the decomposition of leaves and other plant material Humus
a fracture in rock containing a deposit of minerals or ore Vein
a silvery-white metal in the actinide series of the periodic table Uranium
A fossil formed when sediment fills the inside or covers the outside of a dead organism Mold Fossil
a soft finely stratified sedimentary rock that formed from consolidated mud or clay Shale
also known as common mica, isinglass, or potash mica Muscovite
a hard, dark, glasslike volcanic rock formed by the rapid solidification of lava without crystallization Obsidian
a clay mineral composed of hydrated magnesium silicate Talc
The word from sweden directly translates to heavy stone Tungsten
the process of scraping or wearing away Abrasion
a metamorphic rock that may be foliated or nonfoliated Marble
Made up of sodium chloride and colorless cubic crystals Halite
a group of dark-colored amphibole minerals found in many types of igneous and metamorphic rocks Hornblende
a mixture of hydrous aluminum oxides, aluminum hydroxides, clay minerals, and insoluble materials Bauxite
unrefined petroleum Crude Oil
extracting a metal from ore by BLANK Smelting
a low-grade iron ore consisting largely of chert Taconite
a reddish-black mineral consisting of ferric oxide Hematite
a name used for a large group of black mica minerals that are commonly found in igneous and metamorphic rocks Biotite
flammable gas, consisting largely of methane and other hydrocarbons Natural Gas

Food Preparation Terms Crossword

Type
Crossword
Description

pour off liquid from food drain
used in small amounts to complement food’s flavor condiment
has a mild & spicy flavor, originated from India chutney
make a mixture smooth beat
fold dough and pressing it knead
let food stand for a length of time to tenderize marinate
in to blend delicate ingredients fold
a tart condiment that comes in many variety vinegar
decorate food with colorful ingredients garnish
beat rapidly to increase volume whip
cut into stripes julienne
to strip off the outer skin peel
to combine ingredients mix
add ingredients for flavor season
make a mixture smooth beat
distribute solid fat in small pieces evenly through dry ingredients using a fork cutin
a finely chopped mixture, bright green in color pesto
to soften fat with a spoon cream
decorate food with colorful ingredients garnish

Soups Around The World Crossword

Type
Crossword
Description

Dairy based soup Cream
Traditionally prepared with shellfish Bisques
Originally meat juices and now are thick purees Coulis
A thick soup in which meat and vegetables are boiled with water to form a thick mush. Porridge
A cold beet soup Borscht
Fish soup from France Bouillabaisse
Chunky soup served in Ukraine area made with sauerkraut and meat Kapusniak
A Caribbean chowder made with taro leaves usually with port or crab added for flavor Callaloo
A comfort soup made with chicken, stock and egg noodles Chicken noodle
Soup from China that has beaten eggs poured into swirling boiling water or broth Egg drop
Rich broth with onions and beef topped with croutons and gruyere cheese French onion
Hungarian soup made with beef, pork, paprika, peppers, tomato, potatoes and onions Goulash
Jewish soup served on Passover with dumplings in chicken broth, and sliced carrots Matzah
An irish stew Mulligan
fermented rice Japanese soup made with tofu and seaweed Miso soup
Italian vegetable soup with noodles Minestrone
Indian soup with meat, vegetables, spices in an Indian sauce Mulligatawny
Dried Japanese noodles in a variety of broths and toppings Ramen
Thick pea soup eaten in Hollands winter and served with pork Snert
Soup served in Sweden with dried fruits for dessert Swedish fruit soup
A cold creamy potato, leek soup served with chives Vichyssoise

Cheese Trivia Crossword

Type
Crossword
Description

this cheese is often put on bagels and used in desserts cream
best way to store cheese refrigerated
cheese can increase nutritional _____ value
this nutrient is found in cheese and helps with blood clotting calcium
when stored, cheese should be well-____ wrapped
cheese turns _____ and tough when cooked at an overly-high temperature rubbery
often adds ____ to a dish flavor
common way cheese is used as a main dish fondue
common animals to get cheese from: cows, llamas, and _____ goats
this type of cheese is less expensive and has a longer shelf-life processed
this nutrient is found in cheese and helps with vision vitamin a
cheddar and swiss are this type of cheese hard
cream cheese is often used in icing and on other _____ desserts
which type of cheese ripens quickly? soft
another name for semi-soft cheese montestary
name of protein in cheese casein
this hard cheese is often put on spaghetti and other pastas parmesan
the most famous cheese recipe in the US macaroni and cheese
the protein found in cheese helps with _____ growth
cheese varies in ____ content fat
name of the carbohydrate in milk lactose
an enzyme found in calves' stomachs rennet
rinds are naturally ______ produced
rinds are also coated with a wax to prevent _____ loss moisture
natural cheeses separate into solid curds and liquid _____ whey

The baker's secret Crossword

Type
Crossword
Description

This mixing method is used for pastries and biscuits. Biscuit
A common mixing method requires just one of these. Bowl
A mixture that is similar to a dough but has more liquid in it. Batter
Produce during baking as water in the product heats. Steam
An ingredient that adds flavor,nutrients, richess,and color. Egg
Products with this type of filling must be refrigerated to prevent spoliage. Cream
Cream of tartar is a powdered ___ found in baking powder. Acid
This type of dough is firm to the touch. Stiff
The most common sugar. Sweetener
Flavoring in liquid form. Extract
If the ___ is too large or too small, a baked product will not be baked properly. Pan
Products bake by dry heat in a ___ oven. Conventional
Do this the oven to ensure accuracy of cooking times. Pre-heat
To work dough with the hands to mix ingredients and develop gluten. Knead
This ingredient combines with an acid liquid to produce gas for leavening. Soda
This kind of paper may melt if used as a pan liner. Waxed
This type of batter is thick and is usually spooned into pans. Drop
This kind of paper is recommended as a suitable pan liner. Parchment
This type of batter is thin enough to pour in a steady stream. Pour
Wax in waxed paper does this when heated. Melt

Baking and Pastry Terms Crossword

Type
Crossword
Description

responsible for supervisiong preparation of breads, cakes pies, etc. pastry chef
responsible for preparing sweet dessert items pastry cook
works preparing and baking bread baker
finely milled wheat flour
rubbery substance that gives baked goods structure gluten
wheat flours used in bake shops are categorized by this potential
sweetener using equal parts of water and sugar simmered until sugar is dissolved simple syrup
fats used in bakeshop shortening
process in which gases are trapped in dough creating small bubbles leavening
sodium bicarbonate baking soda
process in baking when carbon dioxide and alcohol act to leaven baked goods fermentation
process used to soften gelatin blooming
alcohol-based flavorings extracts
used to measure large quantities of ingredients balance scale
used to roll dough into thin sheets rolling pin
knives with thin flexible blades palette knife
used in decorating cakes so all sides can be reached turntable
simple piece of metal or plastic with a zigzag edge pastry comb
cone-shaped bag made of cloth or plastic pastry bag
large paddle used as a spatula baker's peel
comes in many different sizes and shapes pans

Stocks,Sauces,and Soups Crossword

Type
Crossword
Description

What is similar to bouquet gorni but it is a bag of herbs and spices ? Sachet d'epices
A french word that refers to mixture of coarsely,chopped onions,carrots, and celery that provide a flavor base for stock. Mirepoix
a highly flavored stock made with fish bones. Fumet
A reduced stock with a jelly like consistenc; made from brown stock, chicken stock, or fish stock; referred to "glaze" Glase
This cause the bone and mirepoix to release flavor more quickly when liquid is added Sweating
Puting stocks up either its frozen or ______________ Refrigerated
The stuff at the surface of the stock; its cold and jelly formed and its kinda yellow Fat
The bones rids them of some of the impurities that can cause cloudiness in a stock Blanching
Gi ves the stock a richer flavor and deeper color Brown bones
Can you put a big pot of very hot stocks in a ice bath No
This is made from milk and white roux Bechamel
This is made from veol,chicken,or fish stock and a white or blond roux Veloute
Its made from brown stock and brown roux Espagnole Sauce
Made ferom a stock and tomatoes Tomato Sauce
An emusion made from egg,butter and lemon Hollandaise
Best for white meat (Color) Ligher Sauce
There are 3 roux a brown/dark brown roux,a white roux and a __________ Blond Roux