Methods of Cooking Crossword.
Type
Crossword
Description

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
cook (food) in hot fat or oil, typically in a shallow pan.
cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire.
This is a fast, dry and very hot way of cooking, where the food is placed under an intense radiant heat.
This means cooking your food in water vapour over boiling water.
This involves a small amount of hot liquid, ideally at a temperature between 160 and 180F. The cooking liquid is normally water, but you can also use broth, stock, milk or juice.
This involves cooking liquid on top of a stove in a pot or pan.
Similar to grilling, the heat source comes directly from the top.
Here the food is part-cooked, and then immediately submerged in ice cold water to stop the cooking process.
fried quickly in a little hot fat.
When meat is cooked at a high temperature over dry heat
When food that is cooked in water reaches 100° Celsius
cook or be cooked slowly in liquid in a closed dish or pan.
The food is cooked until its colour turns to golden. It is crispy on the outside, and the inside is cooked completely.
Similar to searing, the ingredients are seared then cooked in water.

Cooking methods Crossword

Cooking methods Crossword
Type
Crossword
Description

To cook food in large amount of hot oil.
Small pieces of food cooked in a little hot oil.
Cooking under the oven grill or on BBQ
Cooking food in deep boiling liquid (not oil).
Cooking uncovered below boiling point in liquid (not oil).
Cooking food in a little liquid with lid on and at a simmer
Food placed in a covered pan above boiling water
Browning food in fat then cooked with liquid in covered pan.
Flaming food after frying.
Frying in a little oil in frying pan
Cooking meat in oven in small amount of liquid
Cooking wet ingredients in oven to rise.

Culinary Terms- 1 Crossword

Culinary Terms- 1 Crossword
Type
Crossword
Description

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

20 Common Culinary Terms Crossword

20 Common Culinary Terms Crossword
Type
Crossword
Description

To cook food in an oven using dry heat.
To cut the bones from a piece of meat, poultry, or fish.
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking.
To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish.
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
To cut vertically down.
To cook food on a rack or in a steamer set over boiling or simmering water.
To cook food (non-submerged) in hot fat or oil over moderate to high heat.
This extremely hot chile is from Mexico and the Caribbean.
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
To incorporate two or more ingredients thoroughly.
To cut solids into pieces with a sharp knife or other chopping device.
To combine ingredients usually by stirring.
To cook foods on a rack or a spit over coals.
To cook in bubbling water
To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer.
To remove the shells from seafood.
To cook a pot or pan of food just below boiling point.
To soak fruit in a flavoured liquid mixture.
To improve the flavour of food by adding salt, pepper and other spices and flavours.

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 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.

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

Food Preparation terms Crossword

Food Preparation terms Crossword
Type
Crossword
Description

To cook in the oven with dry heat
To cook on a rack or spit over hot coals or some other source of direct heat
To spoon pan juices, melted fat, or another liquid over surface of food during cooking to keep the food moist and add flavor
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary or electric beater
To thicken or smooth out the consistency of a liquid
To scald or parboil in water or steam
To stir ingredients until they are thoroughly combined
To cook in liquid over 212°F (100°F
To remove bones from fowl or meat
To cook in a small amount of liquid
To coat with dry bread or cracker crumbs
To cook uncovered under a direct source of heat
To turn the surface of a food brown by placing it under a brolier
To apply sauce, melted fat, or other liquid with a basting or pastry brush
To cook in a sugar syrup until coated or crystallized
To heat sugar until a brown color and characteristic
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice
To cut into small pieces
To make a liquid clear by removing solid particles
To thoroughly cover a food with a liquid or dry mixture
To cook by submerging in simmer liquid
To mix or blend two or more ingredients together
To let a food stand until it no longer feels warm to the touch
To sprinkle or coat with flour
To make grooves or folds in dough
To cook in a small amount of hot fat
To pulverize
To break fish into small pieces with a fork
To remove liquid from a food product
To cook in a large amount of hot fat

Cooking methods Crossword

Cooking methods Crossword
Type
Crossword
Description

___ cooking that uses both dry and moist cooking techniques
To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique
When the proteins in food change from a liquid or semi-liquid state to a drier solid state.
moisture that escapes into the air
Cooking technique that uses liquid instead of oil for heat energy needed to cook food
The process of cooking sugar to high temperatures
To coat food with flour or finely ground crumbs
To cook food directly under a primary heat source.
Foods that are cooked completely submerged in heated fat
To quickly brown food at the start of the cooking process
Cooking that takes place after you remove food from heat source
A coating made of eggs and crumbs
To partially Cook food
A combination cooking technique with food items cut into small pieces
To cook food in liquid between 150-185 degrees
To cook food in liquid that is heated between 185-200 degrees F.
To cook foods in a closed environment using vapors
A long slow cooking process that makes tough cuts of meat more tender
To loosen pan drippings with a small amount of liquid

Recipe Terms & Definitions Crossword

Recipe Terms & Definitions  Crossword
Type
Crossword
Description

to cut into long, thin strips.
to cook with dry heat, usually in an oven
to heat a liquid until bubble rise constantly to the surface
to cook by direct heat, as in a broiler
to cook in hot fat such as grease
to heat a solid food, such as butter, until it becomes a liquid
to cook meat or poultry in the oven by dry heat
to cook in a small amount of fat
to cook in liquid that is just below the boiling point
to cook over boiling water
to cut into small pieces
to break food into small pieces by rubbing it against a grater
to cut into very small pieces
to remove a thin layer of skin or peeling from fruits and vegetables
to mix ingredients with an over-and-over motion
to mix two or more ingredients together
to blend ingredients until soft and smooth, such as butter with sugar
to combine shortening and dry ingredients with a pastry blender or two knives
to press and fold dough with the hands until it is smooth
to combine two or more ingredients by beating or stirring
to put dry ingredients through a sifter to break up particles and mix thoroughly
to mix ingredients lightly
to beat rapidly until the mixture is fluffy
to place a coating over a food, such as bread crumbs
to refrigerate a food until it is completely cold
to lower the temperature of a food, usually to room temperature
to rub a surface with fat, such as shortening, oil, or butter
to soak food in a sauce before cooking to make it more tender or more flavorful
to bring a health unit, such as an oven, to a certain temperature before using it
to add salt, pepper, herbs, and other seasonings to a food

Cooking Equipment Crossword

Cooking Equipment Crossword
Type
Crossword
Description

HANDHELD, DRAINS FOOD
FREESTANDING & DRAINS FOOD
DRAINS SOLIDS FROM LIQUIDS
TO SHRED,SLICE OR GRATE FOOD
TO CUT OPEN PACKAGES AND CUT HERBS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS
GRILLS MEAT, PANCAKES AND EGGS
PEELS VARIOUS FRUITS AND VEGETABLES
MULTIPURPOSE KNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON
TO BAKE MUFFINS OR CUPCAKES IN
TO BAKE PIES IN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS
PAN USED TO BAKE A CHEESECAKE IN
LEVELS INGREDIENTS AFTER MEASURING
USED TO SERVE SOUP, STEW AND BEVERAGES
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM
USED TO TURN FOOD SUCH AS BACON
TO MASH COOKED FOODS, SUCH AS POTATOES
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS
SCRAPES SIDES OF BOWL
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON
DRAINS DISHES
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS
READS THE INTERNAL TEMPERATURE OF MEAT
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR
POUND MEAT AND MAKE MORE TENDER
TO OPEN CANS
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS
TO ROAST MEATS IN OVEN
USED TO CUT PIZZA AS WELL AS OTHER FOODS
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY
USED TO MIX FOOD IN, VARIOUS SIZES