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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Food Preparation terms Crossword

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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Common Kitchen Utensils Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

proper planning procedure for a recipe, measuring out all ingredients before beginning to cook mise en place
to soften and rehydrate gelatin in warm liquid before use bloom
to split food down the center almost but not completely through; flat to resemble a butterfly butterfly
browning the outer surface of meat sear
cutting away the bones to produce a clean piece of fish or meat fillet
skewers of meat, fish, or vegetables grilled over a fire or coals kabobs
potatoes, cut into pieces the size and shape of matchsticks allumette
water bath to gently cook or keep food warm bainmarie
to partially or completely bake an unfilled pastry crust bake blind
items cut into pieces somewhat larger than allumette or julienne, "small stick" batonnet
a moist cooking method in which meat is seared in fat, then simmered in stock in a covered pot braise
gently combine a light mixture, like beaten egg whites, with a much heavier mixture like whipping cream fold
a cooked mixture of equal amounts of flour and fat (usually butter) roux
heat sugar until it liquefies and becomes syrup; fruits and vegetables with natural sugars sauted to give them a sweeter flavor caramelize
remove sediment from a cloudy liquid clarify
removeing browned particles of food from bottom of pan with a small amount of liquid after sauteing with a sma deglaze
bind two liquid ingredients together that normally do not mix, like water and fat emulsify
second chef sous chef
boiling vegetables for a brief period of time blanch
a flavor (tea, fruit, herb) extracted from any ingredient in a liquid like water, oil or vinegar infusion
make shallow cuts in meat to tenderize score

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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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basic culinary terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

to cook in an oven bake
to mix ingredients using a fast, circular motion beat
mix ingredients gently blend
heat a substance so the bubbles will rise to the surface and break boil
to brown under direct heat broil
cook at medium or high heat until the surface browns brown
cut into smalll pieces chop
cut into small cubes dice
remove liquid by using a strainer drain
this is what you do to food when you use a grater. grate
fold, press and stretch dough knead
to soak a food in a liquid to tenderize or flavor marinate
to squash food with a fork, spoon or whisk mash
to cut into very small pieces mince
to turn oven on ahead of time preheat
cook quickly in little oil, butter or fat saute
to cook in a liquid with slow , low bubbles simmer
to cook with liquid, but not directly in the liquid steam

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Food Prep Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Be careful not to get a Cut
Sometimes you must let frozen food Thaw
Sometimes you need to set water to Boil
Before preparing any meal you your hands Wash
To make a recipe you need to have all the Ingredients
You need to ________ all your ingredients correctly Measure
To use an oven you first need to ______ it Preheat
A good way to store meat is to ______ it Freeze
One way to mix foods together is to_____them Stir
A tool used to blend ingredients together smoothly Whisk
Term for folding one ingredient over another Foldover
Cooking term that rhymes with cheat Beat
You use a tenderizer to ______ meat Tenderize
Cooking term that rhymes with ship Whip
When a liquid is kept just below boiling Simmer
Amount of an ingredient that fits in between 2 fingers Pinch
You use a blender to Blend
To cut big long peices Slice
Cut into small cubes Dice
After everything is done you ______ the kitchen Clean
You can use this tool to serve soups Spoon
When measuring liquids be sure to carefully ______ them into the measuring cup Pour
You need to use many different _____ to cook Tools

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Cooking methods Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Equipment Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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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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20 Common Culinary Terms Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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