Type
Word Search
Description

Yoke
Whites
Sunny Side Up
Soft Boiled
Shirred
Shell
Scrambled
Raw
Quiche
Poached
Over Medium
Over Hard
Over Easy
Organic
Omelet
Large
Hard Boiled
Green
Grade A
Frittata
Fried
Farm Fresh
Devilled
Cage-free
Brown
Benedict
Basted
Baked

eggs Word Search

Type
Word Search
Description

microwave eggs
deviled eggs
Easter
blue eggs
green eggs
white eggs
brown eggs
grade of eggs
poached eggs
vegetable omlet
spanish omlet
denver omlet
omlet
eggs benedict
hard egg
over easy
coddled eggs
scrambled eggs
hard boiled eggs
soft boiled eggs

Cooking Crossword

Type
Crossword
Description

when u steam something steaming
toast that is french french toast
batter you pour pour batter
batter you drop drop batter
stuff u bake with dough
method to cream creaming method
method to blend blending mathod
method to cook buscuits biscuit method
stuff you cook pancakes with batter
cup you bake with baking cup
food made out of eggs ham and cheese omelete
over easy eggs eggs over
open face omelete frittata
eggs that are boiled out of the shell poached eggs
eggs that are not flipped sunnyside up eggs
water at 212 degrees F. boiling
frying deeply deep frying
to broil something broiling
to roast something roasting
to simmer something simmering
soft boiled egg coddled egg
egg that is basted basted egg
to poach something poaching
to stew something stewing
to simmer something simmering
to saute something sauteing
lorge holes in bread tunnels
a crumbly topping streusel
direct heat conduction
when heaat radiates, indirect heat radiation

The Incredible, Edible Egg Crossword

Type
Crossword
Description

Another name for the yellow part of the egg Yolk
An example of a food that uses eggs as a binder MeatLoaf
Caused when the egg yolk proteins surround tiny globules of oil and keep them from separating Emulsion
Pie crust filled with beaten eggs and other ingredients then baked Quiche
Formed when air is beaten into egg whites Foam
Egg foam to which sugar is added Meringue
Another name for the white of the egg Albumen
The cord or rope that helps center the yolk in the white of the egg Chalaza
This determines the color of the egg shell ChickenBreed
This process allows the grader to see inside of the egg Candling
Caused when an egg is overcooked or cooked at too high of a tempurature DarkGreenRing
An example of a food that uses eggs as a thickener Custard
An example of a food that uses eggs as a binder MeatLoaf
These eggs are cooked in simmering liquid Poached
These Eggs are baked in the oven Shirred
These eggs are beaten with a little milk then cooked over low heat, in fat and stirred Scrambled
Eggs added to breadlike dough Brioche
Eggs beaten and fruits or veggies added then baked in oven Souffle

Eggs Crossword

Type
Crossword
Description

Pocket of air between the membranes at the wide end. Air cell
Thick fluid known as egg white. Albumen
Yellow portion of the egg Yolk
A blood vessel in the yolk has ruptured Red spot
Brown droplets on meringue Beading
Made by cooking over low heat (soft) made by cooking in the oven (baked) Custard
Baked eggs Shirred
Cooking eggs in simmering water Poached
Folding stiffly beaten egg whites into a sauce or puréed food Soufflé
Whites are beaten and air is entered Foams
Hold two liquids together Emulsifier
A solid state Coagulation
A healthier alternative, liquid form Egg substitute
Bacteria in under cooked or raw eggs Salmonella
Two thick twisted strands of albumen that anchor the yolk Chalazae

An 'Eggcellent' Crossword

Type
Crossword
Description

Egg shells let air through because they are...? porous
What does a fresh egg do when it is placed in water? sink
eggs can be hard or soft...? boiled
what do you call hens that are not locked up in a hut or a cage all day? freerange
who lays an egg? hen
what is the yellowy orange part in the middle of the egg called? yolk
what is the hard outer part of the egg called shell
eggs are a good source of...... fibre
eggs are easy to.... prepare
what does a old egg do when placed in water? Float

Chapter 3: Eggs and Dairy Products Crossword

Type
Crossword
Description

PROCESS IN WHICH MILK IS HEATED TO KILL MICROORGANISMS THAT CAUSE SPOILAGE AND DISEASE WITHOUT AFFECTING ITS NUTRITIONAL VALUE Pasteurization
PROCESS IN WHICH MILK IS STRAINED THROUGH VERY FINE HOLES TO BREAK DOWN FAT AND THEN IS BLENDED INTO ONE FLUID Homogenization
COMMON CONDITION THAT IS DIGESTIVE AND IS A NEGATIVE REACTION TO MANY CULTURED DAIRY PRODUCTS Lactose Intolerance
ROTEIN, FOUND IN MILK, TO WHICH SOME PEOPLE HAVE AN ALLERGIC REACTION Casein
DAIRY LIQUID THAT CONTAINS FAR MORE FAT THAN MILK Cream
PROCESS OF ADDING BACTERIAL CULTURES TO MILK AND THEN HEATING THE MIXTURE FOR SEVERAL HOURS Fermentation
REFERS TO A DIETARY SUPPLEMENT CONTAINING LIVE BACTERIA THAT IS TAKEN ORALLY TO RESTORE BENEFICIAL BACTERIA TO THE BODY Probiotic
THE POINT AT WHICH AN OIL OR FAT BEGINS TO BURN Smoke Point
ANY ALTERNATIVE USED TO REPLACE BUTTER IN A RECIPE Butter Substitute
THE WATERY PART OF MILK THAT IS SEPARATED FROM THE CURD SOLIDS IN THE PROCESS OF MAKING CHEESE Whey
PROCESS OF SEPARATING A MILK'S SOLIDS FROM ITS LIQUID IN ORDER TO MAKE CHEESE Curdling
ALSO CALLED FRESH CHEESES Unripened
DESCRIBES TYPES OF CHEESE THAT ARE AGED WITH THE MODIFICATION OF ADDING RIPENING AGENTS, WHICH GIVE THE CHEESE ITS UNIQUE FEATURES Ripened
CHEESE MADE BY GRINDING, BLENDING AND FORMING ONE OR MORE NATURAL CHEESES, WITH EMULSIFIERS TO MAKE THE PRODUCT UNIFORM Processed Cheese
THE WHITE OF AN EGG Albumen
THE MEMBRANES IN AN EGG THT HOLD THE EGG YOLK IN PLACE Chalazae
SLIGHTLY COOKED EGGS Coddled
SMALL, CERAMIC, OVEN-PROOF DISHES Ramekins
VARIETY OF BAKED EGGA THAT HAVE BEEN BAKED IN A FLAT-BOTTOMED DISH Shirred Eggs
EGGS REMOVED FROM THE THE SHELL AND SIMMERED IN WATER Poached Eggs
ESCRIBED AS "UP" AND ITS FRIED EGGS THAT ARE FRIED ONLY AT THE BOTTOM Sunny-side Up
DESCRIBES EGGS THAT ARE FRIED ON THE BOTTOM THEN TURNED OVER AND FRIED VERY LIGHTLY ON THEIR TOP SIDES Over Easy
EGGS THAT ARE FRIED AND THEB STEAMED IN A COVERED PAN BASTED Eggs
EGG DISH MADE SLIGHTLY BEATING EGGS AND THEN COOKING THEM IN A SKILLET WITH A FILLING Omelets
ANOTHER NAME FOR FLAT OMELETS Frittatas
A SAVORY EGG CUSTARD BAKED IN A CRUST Quiche
DISH, MADE OF EGGS, THAT CAN BE SAVORY OR SWEET Soufflés
EGGS THAT ARE CRACKED OPEN AND COMBINED IN A CONTAINER Pooled eggs

Cooking Techniques Word Search

Type
Word Search
Description

stewing
deglaze
braising
steaming
poach
reduce
simmering
parboiling
shocking
blanching
convection
boiling
broiling
grilling
griddle
breading
dredging
frying
wok
sauteing
basting
sear
roasting
smoking
bake
caramelization
pigment
coagulate
evaporate

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

The Incredible Egg Crossword

Type
Crossword
Description

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

culinary crossword puzzle

Type
Crossword
Description

White part of an egg, which consists of protein and water albumen
Any alternative used to replace butter in a recipe. Examples include margarine, olive oils, and soy-based oils. butter substitute
Small, open-faced cold sandwich that is a type of hors d'oeuvre. They usually are made from bread or toast cutouts, English muffins, crackers, melba toasts, and tiny unsweetened pastry shells. canapé
Membranes that hold an egg yolk in place chalazae
Butter that is created when the chef or manufacturer heats butter and then removes milk solids and water. clarified butter
Sandwich consisting of two slices of bread or two halves of a roll, a spread, and a filling. cold sandwich
Three slices of toasted bread spread with mayonnaise and filled with an assortment of sliced chicken and/or turkey, ham, bacon, cheese, lettuce, and tomato. club sandwich
Very thin pancake-type item with a high egg content. The result is a delicate, unleavened griddlecake. crêpe
Sliced bread (preferably day old) dipped in an egg-and-milk mixture and cooked on a lightly oiled griddle or flat pan. French toast
Egg that has been fried in cooking fat at 145°F for at least 15 seconds. If it is going to be held for a few minutes, it should be cooked at 155°F. The yolk should be cooked to whatever doneness the customer requests. fried egg
Flat omelet that may be made in individual portions or in larger quantities. frittatas
Tea in which the leaves are not fermented. green tea
Another type of hot sandwich in which the outside of the bread is buttered and browned on the griddle or in a hot oven grilled sandwich
Product made by simmering, and then shocking, eggs. hard-cooked egg
Potatoes prepared by steaming or simmering them in lightly salted water and then peeling, chilling, and shredding. Shredded potatoes are cooked on a lightly oiled griddle on medium heat to a light golden brown on both sides. hashed brown potatoes
Raw potatoes that have been peeled and then sliced, diced, or shredded and then cooked on a well-oiled griddle or pan-fried until golden brown and cooked though. home fries
Process in which milk is strained through very fine holes to break down fat and then blended into one fluid. homogenization
Hot or cold bite-sized finger food that is served before a meal. hors d'oeuvre
Popular breakfast drink made from cocoa powder or shaved chocolate and sugar stirred into heated milk or water. hot cocoa
To combine with, treat with, or expose to the action of hydrogen. hydrogenate