Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Baking Terminology Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir

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Objective 2.03 Student Project Foods I Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cut food into small, uneven pieces. CHOP
To cut food into very fine, uneven pieces. MINCE
To cut food into small, equal size squares about ½ inch in size. CUBE
To cut food into small, equal size squares about ¼ to 1/8 inch in size. DICE
To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. GRATE
To cut or break food into long, thin strips by using a knife, fork, or grater. SHRED
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. PARE
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife. PEEL
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. SCORE
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down. SLICE
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor. BASTE
To lower a food’s temperature to freezing or below by placing it in a freezer. FREEZE
To expose to warmth in order to free from a frozen state. DEFROST
To cause a solid food to turn into or become part of a liquid. DISSOLVE
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. DRAIN
To separate solid from liquid materials by pouring the mixture through a strainer or sieve. STRAIN
To lightly sprinkle the surface of a food with crumbs, flour, or sugar. DUST
To sprinkle or coat a food with flour. FLOUR
To rub fat on the surface of a food or a cooking utensil. GREASE
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. MARINATE
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. TENDERIZE
To change food from a solid to a liquid by applying heat. MELT
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. SOAK
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet) SEASON
To leave an opening in the covering of a food through which steam can escape. VENT
To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion BEAT
To stir or mix ingredients until they are thoroughly combined and smooth BLEND
To blend or mix two or more ingredients COMBINE
To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy CREAM
To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands CUTIN
To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light FOLD
To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic KNEAD
To combine two or more ingredients into one mass by stirring or beating them MIX
To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve SIFT
To mix using a spoon or wire whisk with a circular motion STIR
To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS
To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy WHIP
To cook in an oven with dry, hot air BAKE
To cook uncovered under a direct heat source BROIL
To broil over hot coals or on a griddle GRILL
To cook meat, fish, or poultry uncovered in an oven with dry, hot air ROAST
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce BARBECUE
To cook food in hot liquid, 212 degrees fahrenheit, having bubbles that rise to and break on the surface of the liquid BOIL
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan BRAISE
To cook food in a microwave oven using little or no liquid MICROWAVE
To cook food in liquid that is just below the boiling point SIMMER
To cook food in a pan using vapor produced by a boiling liquid STEAM
To cook food by completely immersing in hot fat; also know as French frying DEEPFRY
To cook food in a small amount of hot fat FRY
To lightly brown or cook food in a small amount of hot fat; also called pan-frying SAUTE
To cook small pieces of food quickly over high heat in a small amount of fat while stirring constantly STIRFRY
To turn on an appliance or oven to a desired temperature about 5 – 10 minutes before the food is to be placed in it PREHEAT

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Culinary Terms- 1 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking methods Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cut solids into pieces with a sharp knife or other chopping device. Chop
To heat a liquid until bubbles break continually on the surface. Boil
To cook on a grill under strong, direct heat. Broil
To cook on a grill over intense heat. Grill
To cook and/or brown food in a small amount of hot fat. Sauté
To cook by dry heat in an oven. Roast
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. Sear
To put one or more dry ingredients through a sieve or sifter. Sift
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 mix ingredients with a circular motion until well blended or of uniform consistency. Stir
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. Whip
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. Puree
To cook very gently in hot liquid kept just below the boiling point. Poach
To remove the peels from vegetables or fruits. Peel
To cut or chop food into extremely small pieces. Mince
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. Skim

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Kitchen Terminology Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To incorporate air into a mixture such as whipping cream whip
To gently mix delicate ingredients with a rubber scraper or wooden spoon Fold
To coat a food with a dry ingredient such as flour or crumbs Dredge
To brown or cook foods in skillet with a small amount of fat on low to medium heat saute
To make food smooth and thick, often using a blender Puree
To thoroughly mix food using vigorous motion Beat
to cook foods such as breads, cookies, cakes, and casseroles bake
To cut food into very small irregular pieces Mince
To simmer whole foods in an amount of liquid until done Roast
To cook food under direct heat Broil
To cook food over, but not in boiling water Baste

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Food Preparation Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to beat quickly and steadily by hand with a whisk or rotary beater whip
to cut into thin, flat pieces Slice
to change from a solid to a liquid through the application of heat Melt
to mix lightly Toss
to thoroughly cover a food with a liquid or dry mixture Coat
to mechanically break down a food into a finer texture Grind
to cook with vapor produced by a boiling liquid Steam
to decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish Granish
To mix or blend two or more ingredients together Combine
to broil over hot coals or to fry on a griddle Grill
to separate solid from liquid materials Strain
To cook in oven with dry heat Bake
to form Shape
to make grooves or folds in dough Flute
Cut into small pieces Chop
to remove liquid from a food product Drain
to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer Mash
to cook in a large amount of hot fat Deepfry
to combine two or more ingredients into one mass Mix
to skatter drops of liquid or particles of powder over the surface of a food Sprinkle
to cook in liquid that is barely at boiling point Simmer
To work a dough by pressing it with the heels of the hand Knead
to cook uncovered in the oven with dry heat Roast
to mix with a circular motion Stir
to reduce a food into small bits by rubbing it on the sharpen teeth of a utensil Grate
To cook in liquid over 212 F Boil
to let food stand until it no longer feels warm to the touch Cool
to remove the outer layer Peel

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Culinary Terms- 2 Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook eggs in or over boiling water poach
When the food is in hot liquid just below the boiling point simmer
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer blend
to mix ingredients together until combined blend
cook by exposure to direct, intense radiant heat. broil
partially cooking the surface of meat to help remove excessive fat brown
knife cut in which food item is first julienned and then turned a quarter turn and diced again brunoise
To split food through the middle without completely separating the halves and then spread the halves butterfly
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color caramelize
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef chef knife
to cut food into bite-sized pieces using the quick, heavy blows of a knife chop
To turn a cloudy liquid clear by removing sediments clarify
To cover food with a coating that can be wet coat
is a cooking term meaning to rough chop any ingredient concasse cut
the treatment of the meat with large grained rock salt corned
French for strained liquid coulis
the technique of blending several ingredients cream
a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and bread crumbs, and fried in deep fat croquettes
range in size from less than 1/8 inch square to approximately 3/4 inch square cube
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed cut in
Technique for removing and dissolving browned food residue from a pan to flavor sauces deglaze
To skim the fat off the surface of a hot liquid degrease
To remove the vein(s) or digestive tract of a shrimp or other prawn devein
A cooking method that allows heat to meet the food directly direct heat
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking dredge
The liquid that drips fat and juices from meat in cooking drippings
To fall in fine drops or to pour liquid in thin stream drizzle
Beaten eggs and brushed on to the surface of a pastry before baking eggwash
Mixing two unlike liquid mixtures together to make a sauce emulision
Appetizer entree
Very flexible knife used to fillet fish fillet knife
Something that separates solids from liquids filter
The process if breaking off small pieces from foods flake
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon fold
The cooking of food in oil or other fat fry
A glaze, icing, sauce, or filling for pastries made from chocolate and cream ganache
The coating of a glossy, often sweet, sometimes savory substance applied to food glaze
to rub cheese, vegetables etc against a rough or sharp surface in order to break them into small pieces grated cheese Peel and grate the potatoes grate
to break something into small pieces or powder grind
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables haystack
puffy pancake perfected by the Amish hootenanny
to steep something in a liquid to extract the flavors from it infuse
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks julienne
a French culinary term meaning with juice jus
to work into a uniform mixture by pressing, folding, and stretching knead
substances used to produce air bubbles that cause baked goods to rise leavener

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