Type
Word Search
Description

microwave eggs
deviled eggs
Easter
blue eggs
green eggs
white eggs
brown eggs
grade of eggs
poached eggs
vegetable omlet
spanish omlet
denver omlet
omlet
eggs benedict
hard egg
over easy
coddled eggs
scrambled eggs
hard boiled eggs
soft boiled eggs

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

Foods Crossword

Type
Crossword
Description

It's used to make Guacamole Avocado
A green variety of smooth-skinned summer squash. Zucchini
thin strips of salted and smoked meat from the sides and the back of a pig Bacon
A hot drink made from the roasted and ground bean-like seeds of a tropical shrub. Coffee
A small lump of dough that is boiled or steamed Dumpling
A food that is made from cacao beans and that is eaten as candy or used as a flavoring ingredient in other sweet foods Chocolate
A very thin flat piece of dough that is wrapped around a mixture of chopped vegetables and often meat and then usually fried Egg roll
A dish that people prepare for themselves at the table by putting small pieces of food (such as bread, meat, or fruit) in a hot liquid (such as melted and flavored cheese or melted chocolate) Fondue
the strongly flavored root of a tropical plant that is used in cooking Ginger
a thick, sweet substance made by bees Honey
a small green pepper that is very hot and is used especially in Mexican cooking Jalapeño
A small fruit that has green flesh, black seeds, and brown, hairy skin Kiwi
An ocean animal that has a long body, a hard shell, and a pair of large claws and that is caught for food Lobster
A thoroughly shaken or blended drink made of milk, a flavoring syrup, and often ice cream Milkshake
:a thin, flat, round cake that is made by cooking batter on both sides in a frying pan or on a hot surface (called a griddle) Pancake
: pasta in the shape of long, thin strings Spaghetti
: an alcoholic drink made from the juice of grapes Wine
: a slightly acidic semisolid food that is often flavored and sweetened and is made of milk that has been soured by the addition of bacteria Yogurt
: a food made from flat, usually round bread that is topped with usually tomato sauce and cheese and often with meat or vegetables Pizza
: a Japanese dish of cold cooked rice shaped in small cakes and topped or wrapped with other ingredients (such as pieces of raw fish) Sushi
: a soup made of beef or chicken broth and rice noodles Pho
a Chinese food made of dough that is filled with meat or vegetables and often served boiled in soup Wonton
: a mixture of oats and other ingredients (such as brown sugar, raisins, coconut, or nuts) that is eaten especially for breakfast or as a snack Granola
a piece of sweet fried dough that is often shaped like a ring Doughnut
: a soft, juicy red fruit that grows on a low plant with white flowers Strawberry
: a tropical plant with a thick root that can be boiled and eaten Taro
: a juicy tropical fruit that has firm yellow and red skin and a hard seed at its center Mango
a vegetable pickle seasoned with garlic, red pepper, and ginger that is the national dish of Korea Kimchi
: a Spanish and Mexican pastry resembling a doughnut or cruller and made from deep-fried unsweetened dough and sprinkled with sugar Churros
a Vietnamese snack consisting of a baguette (traditionally baked with both rice and wheat flour) filled with a variety of ingredients, typically including meat, pickled vegetables, and chili peppers. Banh mi

Eggs Crossword

Type
Crossword
Description

Pocket of air between the membranes at the wide end. Air cell
Thick fluid known as egg white. Albumen
Yellow portion of the egg Yolk
A blood vessel in the yolk has ruptured Red spot
Brown droplets on meringue Beading
Made by cooking over low heat (soft) made by cooking in the oven (baked) Custard
Baked eggs Shirred
Cooking eggs in simmering water Poached
Folding stiffly beaten egg whites into a sauce or puréed food Soufflé
Whites are beaten and air is entered Foams
Hold two liquids together Emulsifier
A solid state Coagulation
A healthier alternative, liquid form Egg substitute
Bacteria in under cooked or raw eggs Salmonella
Two thick twisted strands of albumen that anchor the yolk Chalazae

Hoppy Easter Word Search

Type
Word Search
Description

Basket
Blue
Bonnet
Bunny
Candy
Carrot
Chicks
Chocolate
Coloring
Cottontail
Daffodil
Decorate
Ducks
Dyed Eggs
Easter Basket
Eggs
Flowers
Grass
Green
Happy
Hard Boiled
Hats
Hidden
Hippity
Hoppity
Jelly Beans
Lily
Marshmallows
Pastel
Peeps
Pink
Plastic Eggs
Posies
Purple
Rabbits
Spring Break
Sweets
Tulips
White
Yellow

Food Preparation Terms Crossword

Type
Crossword
Description

What is cooking on a rack or spit over hot coals called Barbeque
What is it called when you spoon pan juices over the surface of food during cooking to keep food moist Baste
What is it called when you thicken or smooth out the consistency of a liquid Bind
What is the term used for referring to heating sugar until a brown color Carmelize
To make a liquid clear by removing solid particles Clarify
To cook by submerging in simmer liquid Coddle
To remove the large black or white vein along a shrimp’s back Devein
To prepare a food for cooking Dress
To lift a food off the floor of a microwave oven Elevate
To make grooves in dough Flute
To cook pieces of meat in butter and in seasoned liquid Fricassee
To decorate foods Garnish
To reduce a food into small bits Grate
To mechanically break down a food Grind
To cut food into thin, stick-sized strips Julienne
To soak meat in a solution Marinate
To soak meat in a solution Marinate
To cut or chop in very fine pieces Mince
To cook without fat Panbroil
To cook over a simmering liquid Poach
To push a fist firmly into the top of risen yeast dough Punch down
To return to a previous state by adding water Reconstitute
To cook uncovered in the oven Roast
To cook uncovered in the oven with dry heat Road
To turn food in a microwave oven one quarter to one half turn Rotate
To cook food in a small amount of hot fat Saute'
To heat liquid just below the boiling point Scald
To make small, shallow cuts on the surface of a food Score
To remove one part from another Separate
To cut or break into thin pieces Shred
To cut into thin, flat pieces Slice

Egg & Dairy Crossword

Type
Crossword
Description

Uses egg whites, vegetable oil and coloring. Substitutes
Canned milk with 1/2 the water removed. Evaporated
Egg protein that changes from a liquid to a solid Coagulate
When the fat protein is broken up and creates a mixture that is consistent. Homogenized
Never cook a shelled egg in this. Microwave
Milk that contains 3-3.5% fat. Whole
When beater is lifted out of egg white, the whites should make. Stiff peaks
Holds together two liquids that normally wouldn't stay combined Emulsifier
Type of egg that was cracked and cooked in simmering water. Poached
Waxy substance that is found in animal fat. Cholesterol
A type of heat treatment used to kill bacteria. Pasteurized
The sugar found in milk products that some people can not digest Lactose
A condition where bones become fragile and start to weaken over time. Osteoporosis
Made from curds after the whey is removed Cheese
The quality of the inner and outer shell of an egg. Grade

Egg-cellent Easter Wordsearch

Type
Word Search
Description

dye
simnel cake
parade
spring
hop
egg hunt
rabbit
nest
egg rolling
hard-boiled
colours
sunday
hot cross buns
festival
eggs
easter morning
easter
decorate
chocolate
chick
bunny
bonnet
basket

Cooking Crossword

Type
Crossword
Description

when u steam something steaming
toast that is french french toast
batter you pour pour batter
batter you drop drop batter
stuff u bake with dough
method to cream creaming method
method to blend blending mathod
method to cook buscuits biscuit method
stuff you cook pancakes with batter
cup you bake with baking cup
food made out of eggs ham and cheese omelete
over easy eggs eggs over
open face omelete frittata
eggs that are boiled out of the shell poached eggs
eggs that are not flipped sunnyside up eggs
water at 212 degrees F. boiling
frying deeply deep frying
to broil something broiling
to roast something roasting
to simmer something simmering
soft boiled egg coddled egg
egg that is basted basted egg
to poach something poaching
to stew something stewing
to simmer something simmering
to saute something sauteing
lorge holes in bread tunnels
a crumbly topping streusel
direct heat conduction
when heaat radiates, indirect heat radiation

The Incredible, Edible Egg Crossword

Type
Crossword
Description

Another name for the yellow part of the egg Yolk
An example of a food that uses eggs as a binder MeatLoaf
Caused when the egg yolk proteins surround tiny globules of oil and keep them from separating Emulsion
Pie crust filled with beaten eggs and other ingredients then baked Quiche
Formed when air is beaten into egg whites Foam
Egg foam to which sugar is added Meringue
Another name for the white of the egg Albumen
The cord or rope that helps center the yolk in the white of the egg Chalaza
This determines the color of the egg shell ChickenBreed
This process allows the grader to see inside of the egg Candling
Caused when an egg is overcooked or cooked at too high of a tempurature DarkGreenRing
An example of a food that uses eggs as a thickener Custard
An example of a food that uses eggs as a binder MeatLoaf
These eggs are cooked in simmering liquid Poached
These Eggs are baked in the oven Shirred
These eggs are beaten with a little milk then cooked over low heat, in fat and stirred Scrambled
Eggs added to breadlike dough Brioche
Eggs beaten and fruits or veggies added then baked in oven Souffle

Chapter 17: Stocks, Soups, and Sauces Crossword

Type
Crossword
Description

French word that refers to the mixture of coarsely chopped onions,carrots,and celery that provides a flavor base for stock. Mirepoix
the herbs,spices,and flavorings that create a savory smell Aromatics
French for 'bag of herbs', this is a bundle of fresh herbs,such as thyme,parsley stems,and bay leaves tied together Bouquet garni
a flavorful liquid made by gently simmering bones and vegetables to extract to flavor,aroma,color,body,and nutrients of the ingredients Stock
the liquid that results from simmering meats or vegetables;also referred to as broth Bouillon
an amber liquid made by simmering poultry,beef,veal,or game bones that have been browned first Brownstock
an aromatic vegetable broth used for poaching fish and vegetables Courtbouillon
very similar to fish stock this is a highly flavored stock made with fish bones and reduce to intensify flavor Fumet
sometimes referred to as 'glaze' this is reduced stock with a jelly-like consistency,made from brown stock,chicken stock,or fish stock Glace
this is a rich, lightly reduced used as a sauce for roasted meats Jus
a weak stock made from bones that have already been used in another preparation,sometimes used to replace water as the liqiud used in stock Remouillage
stock usually made from mirepoix,leeks, and turnips;Tomatoes, garlic, and seasonings may also be added to flavor or darken the stock Vegetablestock
a clear,pale liquid made by simmering poultry, beef, or fish bones Whitestock
process in which bones are placed in the stock pot, covered with cold water, and brought to a slow boil Blanching
to roast bones in a hot oven for about an hour until they are golden brown Brown
process in which bones are vegetables are cooked in a small amount of fat over low heat until they soften Sweating
process of removing fat that has cooled and hardened from the surface of stock by lifting or scraping away the fat before reheating Fatremoval
a liquid product that is used in preparing other foods and that adds flavor, moisture, and visual appeal to another dish Sauce
a cook who specializes in making sauces Saucier
5 classical sauces that are the basis for most other sauces Mothersauces
a mother sauce made from milk and white roux Bechamel
a mother sauce made from veal, chicken, or fish stock and a white or blond roux Veloute
a mother sauce made from Brown stock and brown roux Espagnolesauce
mother sauce that is an emulsion made from eggs, butter, and lemon Hollandaise
a mother sauce made from a stock and tomatoes Tomatosauce
also known as derivative sauces, these are sauces made using one of the five mother sauces Smallsauces
A rich brown sauce that is traditionally made of combining equal parts of espagnole and veal stock Demiglace
reducing a liquid ingredient in order to concentrate its flavor within the dish while also helping with the final consistency Reduction
a thickener made of equal parts cooked flour and a fat Roux
this is cooked for a very short time and is used in sauces where little color is needed Whiteroux
this is cooked longer than on white roux,until the flour turns golden and has a nutty aroma Blondroux
this sauce is cooked until it develops a brown color, and it is used in dishes that require a dark brown color Darkbrownroux
a thickener made of equal parts of flour and soft, whole butter that is mixed together and shaped into small pea-sized balls and added to cooking sauce Beurremanie
cornstarch mixed with a cold liquid, which can be used instead of roux Slurry
a mixture of egg yolks and heavy cream, often used to finish some sauces Liaison
to bring the proper state by slowly mixing in or adding a liquid ingredient Temper
type of compound butter that is a softened butter flavored with lemon juice and chopped parsley Maitredhotelbutter
a thick pureed sauce made from vegetables or fruit Coulis
a cold mixture of fresh herbs, spices, fruits, and vegetables that can be used as a sauce for meat Salsa
a sauce made from the juices of cooked meat and brown stock Juslie
meat served with its own juices Aujus
way of straining a sauce to make sure it smooth Wringlingmethod
one of Two basic kinds of soup Clearsoup
one of Two basic kinds of soup Thicksoup
a burnt onion Oignonrule
the floating layer of egg white, meat and vegetable salad, and fats that come to the surface Raft