Type
Word Search
Description

medium rare
pork chop
chop
cut
beat
banana
rice
enchilada
cooking
butter
bread
water
pastry blender
lasagna
dinner
cereal
bruschetta
blender
baked
stir
food
cupcake
casserole
breakfast
lunch
meatballs
bake

Cooking Equipment Crossword

Type
Crossword
Description

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS

FOOD, FOOD, FOOD!!! Word Search

Type
Word Search
Description

apples
bananas
beef
bread
breakfast
carrots
celery
cherries
chicken
cookbook
crab
dinner
lobster
lunch
meat
milk
nutrition
onions
pasta
peppers
pork
recipes
rice
salad
shrimp
soup
spaghetti
sushi
vegatables

Food Vocabulary Word Search

Type
Word Search
Description

banana
beef
bread
breakfast
broccoli
butter
candy
carrots
cheese
chicken
chips
cookies
corn
dairy
dinner
eggs
fish
fruit
hamburger
juice
lunch
meat
orange
pork
salad
seafood
snack
spicy
vegetable

Recipe Terms & Definitions Crossword

Type
Crossword
Description

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

Basic Kitchen Utensils and Cooking Terms Crossword

Type
Crossword
Description

to cook food-- using the indirect, dry heat of an over bake
to combine two or more ingredients until smooth---by hand or mixer blend
to coat a pan with a thin layer of oil/butter so food doesn't stick grease
to work dough with the heals of your hands knead
to cook food in a skillet until a desirable color on outside --- such as hamburger brown
to beat butter and sugar together until light and creamy consistency cream
to cut foods with a knife chop
to work a solid fat into dry ingredients --- usually done with a pastry blender cutin
a method of gently mixing ingredients -- usually egg whites -- into another mixture fold
elastic protein present in wheat flou gluten
refers to chopping a food into tiny irregular pieces mince
to beat food lightly and rapidly using a wire whisk -- no "nay nay" required whip
to heat the oven to a specific temperature before using it preheat
to determine the quantity or size of food (dry or liquid) measure
to stir or beat two more more foods together --- just like the Micheal Jackson song beatit
to put a dry ingredient through a sieve to remove the lumps and incorporate air sift
to mix ingredients with a kitchen utensil so they do not stick while cooking stir
four of these make a gallon quart
sixteen ounces pound
this letter -- c-- is its abbreviation cup
a pliable scraper rubberspatula
used to measure out ingredients like flour or sugar drymeasuringcup
"Tbsp" tablespoon
a pan to bake banana bread in loafpan
metal with small holes -- good for plating green beans slottedspoon
pan used to bake chocolate chip cookies cookiesheet
utensil used to take the skin off of carrots or potatoes peeler
used to chop, slice, or dice knife
used to protect your hand from hot surfaces -- but don't wear in the snow ovenmitt
used to protect your hand from hot surfaces potholder

Food Word Search

Type
Word Search
Description

milk
lunch
pound
package
ounce
jar
gallon
can
bottle
box
bag
yogurt
tomatoes
toast
spaghetti
soda
side order
sandwich
salad
roast beef
potato chips
peanut butter
oranges
hot dog
hamburger
ground beef
fried chicken
french fries
eggs
dinner
cucumbers
cookies
cheeseburger
cereal
carrots
breakfast
bread
avocados
apples

Spanish foods/drink Word Search

Type
Word Search
Description

apple
bread
breakfast
cereal
cheese
delicious
dinner
drink
eat
eggs
food
fruit
grapes
love
lunch
meal
milk
onions
orange
peas
potatoes
rice
salad
steak
tea
water

Baking Terminology Crossword

Type
Crossword
Description

To cook in an oven with dry heat. Bake
A mixture of flour, liquid, and other ingredients that is thin enough to pour Batter
To thoroughly combine ingredients and incorporate air with a rapid, circular motion. This may be done with a wooden spoon, wire whisk, rotary egg beater, electric mixer, or food processor. Beat
To heat a liquid until bubbles rise continually to the service and break Boil
To heat sugar until it is melted and brown. Caramelize
To stir together two or more ingredients until mixed Combine
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy Cream
To seal the edges of two layers of dough with the times of a fork or your fingertips Crimp
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion Cut in
A soft, sick mixture of flour, liquids, fat, and other ingredients Dough
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo Dot
To drip a glaze or icing over food from the tines of a fork or the end of a spoon Drizzle
To sprinkle lightly with sugar, flour ,or cocoa Dust
To gently combine I have your mixture with a more delicate substance, such as a beaten egg whites or whipped cream, without causing a loss of hair Fold in
To cope with a liquid, sing I sing, or jelly before or after the food is cooked Glaze
To fold, push and turned out or other mixture to produce a smooth, elastic texture Knead
I temperature of about 105°F, which feels neither hot nor cold Lukewarm
To stir together two or more ingredients until they are thoroughly combined Mix
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy Mixuntillmoistened
To allow used dough to rise before baking. Or to dissolve yeast in a warm liquid and set in a warm place for 5 to 10 minutes until it expands and becomes Bubbley Proof
When dough is slightly mounted, not level Rounded teaspoon
To cut slits in food with a knife, cutting partway through the outer surface Score
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted Softened
To combine ingredients with a spoon or whisk using a circular motion Stir
To beat rapidly with a wire whisk or electric mixer to incorporate air into a mixture in order to lighten and increase the volume of the mixture Whip

Bread and Pastry Word Search

Type
Word Search
Description

VANILLA
MARGARINE
FLAVORING
SUGAR
SALT
YEAST
LARD
MIXER
BLENDER
VEGETABLE OIL
FLOUR
BUTTER
EGGS
CHOCOLATE CAKE
BUKO PIES
DESSERT
CUP CAKE
PITA
TORTES
CAKE
COOKIES
BAKING
BREAD AND PASTRY

Quick Breads Crossword

Type
Crossword
Description

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