Pies and Pastries Crossword
Type
Crossword
Description

what is an apple strudels place of origin?
Pies with meet and vegetables are known as?
Boston cream pies are what type of pie?
Pastries can be sweet or ________
_____________ are a type of pastry with cream filling
Pastry originates from where?
Pies were originally created for journeys at ____
A pastry _______ is something used to properly mix together ingredients
Something used to make pastries stiff
Mince pies are popular in the ____
Where does apple pie come from?
Crust that cross over are called ________ crusts
Song _____ were a delicacy used in pies
Pastries require a lot of time and ______
Pastries came to Europe during the _____ invasion
Patisserie means ____in french
Cookie cake was made in the ________
Placenta is like a _____________ with pastry
Open top pies were referred to as ______

Desserts Word Search

Desserts Word Search
Type
Word Search
Description

Angel delight
Apple sauce
Cheesecake
Strawberry
Chocolate
Ice_cream
Pop corn
Strudel
Gatteu
Sweets
Cakes
Cream
Donut
Fruit
Jelly
Lolly
Jam

Pastry Crossword

Pastry Crossword
Type
Crossword
Description

Contains fat
Contains no fat
A cross between shortened and unshortened cake
Cream fat and sugar together until fluffy
Takes less time than the conventional method
Dough used to make pie crusts
Contains sugar crystals
Sugar and liquid that is cooked to a thick consistency
Gives structures to cake
Gives sweetness to cake
Improves flavor and color of cakes
Provides moisture and helps blend ingerdients
Doesn't contains sugar crystals
One crust pies
Provides flavoring
Lenderizes the gluten in cake
Mixture of icing, layered on top of cakes to keep them fresh

Baking and Pastry Terms Crossword

Baking and Pastry Terms Crossword
Type
Crossword
Description

responsible for supervisiong preparation of breads, cakes pies, etc.
responsible for preparing sweet dessert items
works preparing and baking bread
finely milled wheat
rubbery substance that gives baked goods structure
wheat flours used in bake shops are categorized by this
sweetener using equal parts of water and sugar simmered until sugar is dissolved
fats used in bakeshop
process in which gases are trapped in dough creating small bubbles
sodium bicarbonate
process in baking when carbon dioxide and alcohol act to leaven baked goods
process used to soften gelatin
alcohol-based flavorings
used to measure large quantities of ingredients
used to roll dough into thin sheets
knives with thin flexible blades
used in decorating cakes so all sides can be reached
simple piece of metal or plastic with a zigzag edge
cone-shaped bag made of cloth or plastic
large paddle used as a spatula
comes in many different sizes and shapes

Baking Terminology Crossword

 Baking Terminology Crossword
Type
Crossword
Description

To cook in an oven with dry heat.
A mixture of flour, liquid, and other ingredients that is thin enough to pour
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.
To heat a liquid until bubbles rise continually to the service and break
To heat sugar until it is melted and brown.
To stir together two or more ingredients until mixed
To beat one or more ingredients, usually margarine or butter, sugar and eggs, until the mixture is smooth and fluffy
To seal the edges of two layers of dough with the times of a fork or your fingertips
To distribute solid fat throughout the dry ingredients using a pastry blender, fork, or two knives in a scissors motion
A soft, sick mixture of flour, liquids, fat, and other ingredients
To distribute small amounts of margarine or butter evenly over the surface of pie filling ordo
To drip a glaze or icing over food from the tines of a fork or the end of a spoon
To sprinkle lightly with sugar, flour ,or cocoa
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
To cope with a liquid, sing I sing, or jelly before or after the food is cooked
To fold, push and turned out or other mixture to produce a smooth, elastic texture
I temperature of about 105°F, which feels neither hot nor cold
To stir together two or more ingredients until they are thoroughly combined
To combine dry ingredients with liquid ingredients until dry ingredients are thoroughly moistened but the mixer is still slightly lumpy
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
When dough is slightly mounted, not level
To cut slits in food with a knife, cutting partway through the outer surface
Margarine, butter, ice cream, cream cheese that is in a state soft enough for easy blending but not melted
To combine ingredients with a spoon or whisk using a circular motion
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

Culinary Terms- 2 Crossword

Culinary Terms- 2 Crossword
Type
Crossword
Description

To cook eggs in or over boiling water
When the food is in hot liquid just below the boiling point
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
to mix ingredients together until combined
cook by exposure to direct, intense radiant heat.
partially cooking the surface of meat to help remove excessive fat
knife cut in which food item is first julienned and then turned a quarter turn and diced again
To split food through the middle without completely separating the halves and then spread the halves
the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color
also known as a cook's knife, originally designed primarily to slice and disjoint large cuts of beef
to cut food into bite-sized pieces using the quick, heavy blows of a knife
To turn a cloudy liquid clear by removing sediments
To cover food with a coating that can be wet
is a cooking term meaning to rough chop any ingredient
the treatment of the meat with large grained rock salt
French for strained liquid
the technique of blending several ingredients
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
range in size from less than 1/8 inch square to approximately 3/4 inch square
Working in solid shortening into dry ingredients with two knives or a pastry blender until well mixed
Technique for removing and dissolving browned food residue from a pan to flavor sauces
To skim the fat off the surface of a hot liquid
To remove the vein(s) or digestive tract of a shrimp or other prawn
A cooking method that allows heat to meet the food directly
A cooking technique used to coat wet or moist food with dry ingredients prior to cooking
The liquid that drips fat and juices from meat in cooking
To fall in fine drops or to pour liquid in thin stream
Beaten eggs and brushed on to the surface of a pastry before baking
Mixing two unlike liquid mixtures together to make a sauce
Appetizer
Very flexible knife used to fillet fish
Something that separates solids from liquids
The process if breaking off small pieces from foods
The process of blending a light ingredient into a heavier ingredient by lifting underneath with a spatula or spoon
The cooking of food in oil or other fat
A glaze, icing, sauce, or filling for pastries made from chocolate and cream
The coating of a glossy, often sweet, sometimes savory substance applied to food
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
to break something into small pieces or powder
a dish composed of a starchy food, topped by a protein, in combination with fresh vegetables
puffy pancake perfected by the Amish
to steep something in a liquid to extract the flavors from it
a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks
a French culinary term meaning with juice
to work into a uniform mixture by pressing, folding, and stretching
substances used to produce air bubbles that cause baked goods to rise

Quick Breads Crossword

Quick Breads Crossword
Type
Crossword
Description

___________ should be very soft when making scones and dougnuts.
All-purpose ________________ is uesed for quick breads.
_____________ gently to aviod tunnels
_______________ is the leavening in popovers
too much __________ makes tunnels
___________ is needed for tenderness.
When making biscuits you ____________ by using the palm of your hand.
baking soda, baking powder, & yeast are all examples
The protein in flour.
____________ flour before measuring.
an example of a pour batter
___________ are an example of a drop batter.
________ is used in quick breads for sweetness.
Too much beating causes ____________ in muffins.
A term to replace nutrients lost in refining flour form wheat.
Muffin tins should be ______________ lightly.
__________ flour has the most gulten
Cinnamon roll are yeast breads and biscuits are ____________ breads.
Leavening agents cause a product to _______________.
When making muffins before pouring the liquid into the dry you need to make a __________.
Using a pastry blender you ______________ fat to make biscuits.

Cooking Equipment Crossword

Cooking Equipment Crossword
Type
Crossword
Description

HANDHELD, DRAINS FOOD
FREESTANDING & DRAINS FOOD
DRAINS SOLIDS FROM LIQUIDS
TO SHRED,SLICE OR GRATE FOOD
TO CUT OPEN PACKAGES AND CUT HERBS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS
GRILLS MEAT, PANCAKES AND EGGS
PEELS VARIOUS FRUITS AND VEGETABLES
MULTIPURPOSE KNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON
TO BAKE MUFFINS OR CUPCAKES IN
TO BAKE PIES IN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS
PAN USED TO BAKE A CHEESECAKE IN
LEVELS INGREDIENTS AFTER MEASURING
USED TO SERVE SOUP, STEW AND BEVERAGES
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM
USED TO TURN FOOD SUCH AS BACON
TO MASH COOKED FOODS, SUCH AS POTATOES
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS
SCRAPES SIDES OF BOWL
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON
DRAINS DISHES
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS
READS THE INTERNAL TEMPERATURE OF MEAT
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR
POUND MEAT AND MAKE MORE TENDER
TO OPEN CANS
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS
TO ROAST MEATS IN OVEN
USED TO CUT PIZZA AS WELL AS OTHER FOODS
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY
USED TO MIX FOOD IN, VARIOUS SIZES

European Cuisine Crossword

European Cuisine Crossword
Type
Crossword
Description

Battered, deep-fried fish fillets
An Irish dish made with mashed potatoes mixed with chopped scallions, shredded cooked cabbage, and melted butter.
A Scottish dish made from a sheep's stomach and organs.
A type of mussel common to Wales
A snail eaten as food
A flaky, buttery yeast roll shaped into a crescent.
Fermented or pickled cabbage
An egg custard tart served in many variations as an appetizer and a main dish.
German potato pancakes.
Dried cod that have been soaked in a lye solution
A German dessert made with paper-thin layers of pastry filled with fruit.
A mixture of fresh chives, parsley, tarragon, and chervil
Small dumplings made from wheat flour
A rare type of fungi that grow near Oak trees
Danish open-faced sandwiches uusually make with rye bread.
English desserrt similar to English Muffin
Staple food of Ireland
Thin pancakes with a filling of savory or sweet
A bechamel sauce begins with a
Ratatouille is a ____ dish

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

Pastry/Pie crossword

Pastry/Pie crossword
Type
Crossword
Description

Provides structure
Provides moisture by producing steam
What provides flavor?
Makes the pastry tender
(Type of fat) Provides Flaky crust with little flavor
(Type of fat) Contributes a delicious flavor
Baking a pie without filling
Decorative edge given to pastries
Too much handling would make the pastry ?
Light and airy, filled with a mixture containing gelatin
Filled with ? made from milk, eggs, sugar
A type of pie filling that can be cooked or baked
A type of pie filling that is a cornstarch thickened pudding mixture
Too much handling causes ? to over develop
DO NOT use the ? vigorously