Type
Crossword
Description

This crossword contains the following questions and answers:

Football-shaped pieces with seven equal sides Tournee
Pieces that hold the knifes handle on Rivet
Dice 1/4 X 1/4 X 1/4 Small
Back of the knife that is not sharp Spine
Dice 3/4 X 3/4 X 3/4 Large
Knife used for cutting curved surface of vegetables Tournee
Name of the hand that move food towards knife Guiding
When walking with a knife the point should be pointed... Down
The top 2 inches of the chef knife Tip
Spheres of fruits or vegetables cut with a small melon ball cutter Parisiennes
Cuts made to cylindrical vegetables or fruits in circles Rondelles
Knife use to cut meat off fish Fillet
Cut 1/4 X 1/4 X 2 inches Batonnet
Dice 1/2 X 1/2 X 1/2 Medium
Knife that saws bread, cake and pastries Serrated
To cut an item into small pieces where uniformity of size and shape is neither necessary Chop
Part of knife the last three fingers grip Handle
Peeling, coring, and trimming vegetables and fruit Paring
Part of the knife the thumb and index finger grip Heel
Knife for separating raw meat from the bone Boning
Knife used to cut large pieces of raw meat Slicer
Knife for light cutting, slicing, and chopping Utility
Part of the knife that is sharp Edge
Cut used to slice leaves and herbs Chiffonade
Cut 1/8 x 1/8 x 2 inches Julienne
All-purpose knife especially for chopping, slicing, and mincing. Chef
Cut 1/8 X 1/8 X 1/8 Brunoise
When you cut food at a 45 degree angel to get these cuts Diagonals
To cut into very small pieces like when chopping garlic Mince

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Cutting terms 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 1/2 inch in size Cube
To cut food into small, equal size squares about 1/4 inch Dice
To reduce food into small pieces by pressing and rubbing it agaisnt 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 paring knife or peeler pare/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. Using a sawing motion while gently pressing the knife slice
Thin, skinny, even strips Matchstick cut

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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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Kitchen Utensils Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

measures small amount of both dry and liquid ingredients measuring spoons
cleans food from the side of the bowl rubber spatula
item used to lift and move things scissor tongs
removes the outer layer of vegetables and fruits peeler
flips food metal spatula
stirs foods that are in liquids and is used to separate the solid food from the liquid for serving slotted spoon
large items used to measure both dry and liquid ingredients measuring cups
beats and blends foods together and adds air to the batter wire whisk
slice, minces, chops, cubes, and dices fruits, vegetables, and meats chef's knife
removes lumps and mix and separate them sifter
flattens doughs rolling pin
cuts foods and materials used in the kitchen kitchen scissors

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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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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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Vocab Game Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

To cook by dry heat Bake
a combo of dry and wet ingredients Batter
to combine several ingredienta blend
cook liquid at 212 degrees F Boil
cool foods to 40 degrees F Chill
cut into thin pieces using knife Chop
place several ingredients in a bowl and mix combine
bring foods to room temperature cool
to remove seed area from pome using a knife core
seal edge of double crust pie crimp
cut into 1/2 inch squares cube
a measurement less than 1/8 tablespoon dash
cut int 1/4 inch cubes dice
combine dry substance with liquid dissolve
separate solids and liquids drain
lightly coat food with flour dredge
cool to 32 degrees F, store at 0 degrees F freeze
coat foods with glossy mixture glaze
cook foods on rack above heat source grill
remove green stem and leaves hull
to make straight in measuring level
cut or chop into small pieces mince
remove skin with paring knife pare
remove seeds pit
run under cold water rinse

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cooking vocabulary Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

this convenient method is used for fat that comes in ¼ pound sticks, usually butter and margarine. stick method
this is a common method for measuring shortening. dry- measure method
some cooks prefer this technique, which takes a liquid measuring cup. Water- displacement method
chopping means to cut food into small, irregular pieces. To mince is to chop finely. chop and mince
both of these terms refer to cutting food into small, square pieces. Cubed pieces are ½ inch square. To dice make them 1/8 to ¼ inch square cube and dice
to cut off a very thin layer of peel with a paring knife. A peeler can also be used. pare
to make straight, shallow cuts with a slicing knife in the surface of a food. Scoring is often done to tenderize a meat like ham and let sauces sink in. score
to cut a food into large, thin pieces with a slicing knife. Use a sawing motion while pressing the knife down gently. slice
to cut a food, such as almonds, into very thin strips. sliver
to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor. crush
to break or tear off small layers of food, often cooked fish, with a fork flake
to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater grate and shred
to use a grinder to break up a food into coarse, medium, or fine particles. Meat and coffee beans are often ground. grind
to crush food into a smooth mixture with a masher or beater mash
to grind or mash cooked fruits or vegetables until they smooth. Tools for this task included a blender, a food processor, a food mill, and a sieve puree
to divide a food into four equal pieces quarter
to cut food into small pieces with kitchen shears. This technique is usually used with fresh herbs or dried fruit. snip
to mix thoroughly and add air to foods. Use a spoon and a vigorous over- and – over motion or a mixer or food processor. beat
to beat ingredients, such as shortening and sugar, combining until soft and creamy. cream
used to gently mix a light, fluffy mixture into a heavier one. fold
often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion. This distributes heat and keeps foods from sticking to a pan. stir
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork toss
to beat quickly and vigorously to incorporate air into mixture, making it light and fluffy. whip
to pour liquid over a food as it cooks, using a baster or spoon. Foods are often basted in sauces or pan juices. baste
to coat a food with three different layers. bread
to use a pastry brush to coat a food with liquid, such as melted butter or a sauce. brush
to put small pieces of food, such as butter, on the surface of another food. dot
to coat food heavily with flour, bread crumbs or cornmeal. dredge
to lightly sprinkle a food with flour or confectioners’ sugar dust
to coat a food, such as chicken or fish, with flour flour
to coat a food with a liquid that forms a glossy finish. glaze
to dip a food briefly in boiling water and then in cold water to stop the cooking process. blanch
to cook a food in a sugar syrup. Some root vegetables, fruits, and fruit peels are prepared in this way candy
to heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content. caramelize
to make a liquid clear by removing solid particles. A broth is clarified by removing the fat and straining. clarify
to remove the center of a fruit, such as an apple or pineapple core
to loosen the flavorful food particles in a pan after food been browned. deglaze
to separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer drain
to add flavor to a food by soaking it in a cold, seasoned liquid. The liquid is usually discarded. marinate
to shape a food by hand or by placing it in a decorative mold mold
to remove a stone or seed from fruit using a sharp knife pit
to boil a mixture in order to evaporate the liquid and intensify the flavor. also called "cooking down" reduce
to heat liquid to just below the boiling point. also, to blanch food scald
to add such flavorings as herbs and spices to a food season
to remove the tough outer coating of a food, such as eggs or nuts shell
to soak dry ingredients such as tea or herbs steep
to separate solid particles from liquid, such as broth strain
to leave an opening in a container so stream can escape during cooking vent

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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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Cooking/ Baking terms Puzzle Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Cook in an oven surrounded by dry heat. Bake
Cut (something) into small pieces with a knife Chop
to cook by direct heat Broil
to cut or chop into very small pieces Mince
Pour juices or melted fat over (meat) during cooking in order to keep it moist Baste
To mix rapidly in order to make a mixture smooth and light by incorporating as much air Beat
To work dough into a uniform mixture by pressing, folding, and stretching. Knead
Mildly warm Lukewarm
To remove skin from fruits & vegetables Peel
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites Whip

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Culinary arts safety rules Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

__ the countertops and make sure appliances are turned off clean
__ your hands and utensils after handling raw meat, poultry, or fish Wash
clean up any spills ___ immediately
do not ___ in the kitchen run
When using a _____, cut away from your body Knife
do not use metal in the ____ microwave
keep a ____ extinguisher nearby. fire
Keep pot ___ turned away from the front of the stove handles
use a _____ board when chopping ingredients chopping
keep flammable material such as dish towels and oven mitts ___ from the stove away
don't ____ the kitchen with something cooking on the stove leave
Be aware of hot ______ which can cause burns Steam
tie back long ____ and avoid wearing loose clothing to avoid catching on fire. Hair
You use this when peeling vegetables vegetable peeler
This appliance in mostly used during breakfast and browns your bread toaster
Use this pan for cooking meat or frying things skillet
When you need to cook in a hurry or have a large piece of meat, use this cooker Pressure cooker
what appliance did we use for milk shakes? blender
measuring ___ are used for small measures. Example, vanilla, salt Spoons
Use this utensil to drain things (spaghetti noodles, hamburger meat colander
Use this pan for cooking cupcakes muffin
this is the large knife chef
use a ___ to dip soup or punch into a cup or bowl ladle
this pan is perfect for cheesecake spring
use this instrument to put powdered sugar on funnel cakes sifter

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