Cooking Terms Crossword Puzzle
Type
Crossword
Description

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

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

basic culinary terms Crossword

basic culinary terms Crossword
Type
Crossword
Description

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

Food Prep Crossword

Food Prep Crossword
Type
Crossword
Description

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

Kitchen Utensils Crossword

Kitchen Utensils Crossword
Type
Crossword
Description

measures small amount of both dry and liquid ingredients
cleans food from the side of the bowl
item used to lift and move things
removes the outer layer of vegetables and fruits
flips food
stirs foods that are in liquids and is used to separate the solid food from the liquid for serving
large items used to measure both dry and liquid ingredients
beats and blends foods together and adds air to the batter
slice, minces, chops, cubes, and dices fruits, vegetables, and meats
removes lumps and mix and separate them
flattens doughs
cuts foods and materials used in the kitchen

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.

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

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

Common Kitchen Utensils Crossword

Common Kitchen Utensils Crossword
Type
Crossword
Description

helps you accurately measure ingredients for recipes
small kitchen tools
used to scrape bowls and mix ingredients together
sift and mix dry ingredients together
cutting and chopping tools for food
serves as a base for your cutting work
bowls with holes used to drain foods
helpful for lifting solid foods from liquids
holds slices of bread for toasting
used to peel vegetables and fruit
used to lift and turn foods such as pancakes
made of wire to allow foods to cool
one-handled pots used for stove top cooking
used to shred and grate vegetables or cheese
small appliance use to mix, chop or blend such as milk shakes

Kitchen Equipment and Utensils Crossword

Kitchen Equipment and Utensils Crossword
Type
Crossword
Description

tool to remove the skin of vegetables and fruits
keeps food in frozen forn
tool shaped like scissors used for picking up food
tool used to weigh ingredients
pot used for preparing large quantities of soup and boiling pasta
beats and blends foods together and incorporates air
flattens dough
cleans food from the side of the bowl
slice, minces, chops, cubes, and dices fruits, vegetables, and meats
stirs foods and drains solids from liquids
o shred, slice, or grate food
pan used to bake delicate items such as cheesecake
to bake pies in
to lift and turn food such as pancakes, hamburgers, and eggs
used to cut pizza as well as other foods
use to open cans
to mash cooked foods, such as potatoes
protects counters from hot pans, also used to cool foods on
has a handle and lip; used to measure liquids
used to measure dry ingredients, such as flour and sugar
used to cut fat in with flour when making pastry or biscuits
used for baking muffins, rolls, and cupcakes
long-handled, low-sided pan; used to fry and saute
reads the internal temperature of meat
used to mix food in
aids in pouring foods into small-mouthed containers
used to separate particles to make light and fluffy
to bake cookies, cream puffs, etc
used to serve soup, stew, and beverages
used to measure small amounts of liquid or dry ingredients
a bowl with holes used to drain foods like pasta and vegetables
handheld item with mesh used to separate solids from liquids