Type
Word Search
Description

bandannas
bess
cassidy
clue
clue crew
container
contest
flavor
george
hannah
ice cream
ingredients
marcy
milk
nancy drew
recipe
spoon
stole
tv
voice

Cooking Terms Crossword Puzzle

Type
Crossword
Description

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

Dairy Crossword

Type
Crossword
Description

Fluid milk that must contain at least 3.25 percent milk fat and 8.25 percent milk solids. Wholemilk
Fluid milk that has nearly all of the fat removed. Fatfreemilk
Milk that has added flavor flavoredmilk
Milk that has been treated with lactose to break down milk sugar lactosereducedmilk
a nondairy product that is an alternative to fluid milk for lactose intolerant people soymilk
the type of cream that has the most fat heavywhippingcream
a type of cream that will hold air when whipped but has less fat than heavy whipping cream lightwhippingcream
a product made from half milk and half cream halfandhalf
a cultured dairy product that may contain added nonfat milk solids and flavorings or fruits yogurt
a cultured dairy product used for cooking and baking as well as drinking culturedbuttermilk
a cultured dairy product made from light cream regularsourcream
steralized, homogenized whole, reduced fat, or fat free milk that has had some of the water removed evaporatedmilk
whole or fat free milk with some of the water removed and a sweetener added sweetenedcondensedmilk
a product made by removing most of the water and fat from whole milk nonfatdrymilk
a product that must show at least 50 percent reduction in fat over regular ice cream lighticecream
a frozen dairy dessert that much contain less than 0.5 grams of fat per serving fatfreefrozenyogurt
a product made from churned pasteurized cream, which is often preferred for use at the table and in cooking lightlysaltedbutter
a product made from churned pasteurized cream, which is often preferred for baking unsaltedbutter
a nondairy product often used in place of butter margarine
a nondairy product that gets the body and appearance of whipped cream substances such as soy protein, emulsifiers, and vegetables fats and gums whippedtopping

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

Common Kitchen Utensils Crossword

Type
Crossword
Description

helps you accurately measure ingredients for recipes measuring cups and spoons
small kitchen tools utensils
used to scrape bowls and mix ingredients together silicone or rubber scrapers
sift and mix dry ingredients together sifter
cutting and chopping tools for food kitchen knives
serves as a base for your cutting work cutting boards
bowls with holes used to drain foods colander
helpful for lifting solid foods from liquids slotted spoons
holds slices of bread for toasting toaster
used to peel vegetables and fruit peelers
used to lift and turn foods such as pancakes wide spatulas
made of wire to allow foods to cool cooling racks
one-handled pots used for stove top cooking saucepans
used to shred and grate vegetables or cheese graters
small appliance use to mix, chop or blend such as milk shakes blender

Ice Cream Crossword

Type
Crossword
Description

This flavor ice cream is green in color and contains small chocolate chips or chunks Mint Chocolate Chip
This style icecream sundae includes 3 scoops of ice-cream, strawberry, chocolate, and pineapple topping with sliced bananas on the sides to look like a boat. Banana Split
When ordering a twist icecream cone it includes two flavors chocolate and.. Vanilla
This Ice Cream is made of chocolate ice cream, nuts and marshmallows Rocky Road
The three main ingredients in ice cream include; milk, cream and ... sugar
Where was ice cream first used in 200BC China
This ice cream's ingredient contains chopped chocolate cookies with a cream filling Cookies and Cream
This flavor ice cream contains a raw form of this baking treat Cookie Dough
True or False: Prior to refrigeration ice cream was a rare delicacy due to the amount of labor required to make it? True
This buttery flavored ice cream contains pecans Butter Pecan
This ice cream is a mixture of vanilla and melted peanut butter Peanut Butter Ripple
This style ice cream includes 3 flavors, strawberry, vanilla, and chocolate Neopolitan
This berry flavored ice cream is usually purple in color Raspberry
This ice cream is made with a berry, but usually has an added pink food coloring to make it brighter Strawberry
This ice cream contains an ingredient often drank in the morning to give a boost of energy Coffee
This style ice cream is vanilla ice cream swirled with a think chocolate topping Fudge Ripple
This ice cream is a seasonal flavor often in stores around Thanksgiving Pumpkin Pie
This seasonal ice cream flavor is also a drink that is usually served around the holiday Egg Nog

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

baking and pastry Crossword

Type
Crossword
Description

pressing folding and streching the dough kneading
mixed mass of flour and water without added ingridients dough
to apply shortening in the inside bottom of the pan to prevent sticking of the mixture to the pan while baking greasing
this refers to incorporating air to the egg whites using a wire or a whisk beating
refers to separating coarse particles by letting the ingredients pass through a sieve sifting
this tools is used to shape and flatten dough rolling pin
used as a container for mixing mixing bowls
used for accurate measurement of larger volume of ingredients measuring cup
used for measuring small amount of liquid or dry ingridients measuring spoon
a stainless mesh for removing lumps in dry ingridients sifter
used as container of batter mixture ready to be baked baking pan
this tool is used for mixing dry ingridients wooden spoon
with rounded steel blades to cut solid shortening pastry blender
used for beating egg whites mixing dry ingridients for even distribution whisk
used for creaming mixing cake batters and icing electric mixer
responsible for the attractive golden brown color of baked products sugar
substance used to make products rise leavening agents
the foundation of all baked products flour
adds flavor and prevent cracked top shortening
makes dry ingredients stick together . makes cake a finer texture liquid
essential ingredient makes products tender and fluffy eggs
this gives finer texture to bread and removes the flatness or lack of flavor. salt
adds flavor aroma and deep brown color and also added as fillings chocolate
add pleasant odor to baked products spices
rubbing fat butter or margarine at the wall of a mixing bowl creaming
refers to the rubbery elastic substance formed when flour and water are mixed gluten
fat is creamed and sugar is added gradually. eggs are added one at a time to the creamed mixture. conventional method
dry ingredients are sifted together in one bowl then fat is added to the beaten eggs then mix it all together in one big bowl muffin method
sifted ingredients are placed in a bowl then liquid ingredients will be mixed in the center. egg whites are beaten separately before mixing with the other ingridients one bowl method
similar to conventional method but the egg whites are separated from the yolk modified conventional method

Pampered Chef Word Search

Type
Word Search
Description

seasons best
scrapers
ice cream scooper
batter bowls
muffin pan
apple wedger
can opener
mandoline
santoku knife
cutting boards
trifle bowl
bamboo spoons
serving spatula
garlic press
mixnchop
rockcrok
pizza stone
dinner ideas
recipes
consultant
food chopper

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 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