Type
Word Search
Description

grandpa
ranch
cleaning
fences
horses
chores
world
teacher
dough
cooking
basketball
school
john
best
crazy
cowboy
pan
biscuits
fire
Justin

The baker's secret Crossword

Type
Crossword
Description

This mixing method is used for pastries and biscuits. Biscuit
A common mixing method requires just one of these. Bowl
A mixture that is similar to a dough but has more liquid in it. Batter
Produce during baking as water in the product heats. Steam
An ingredient that adds flavor,nutrients, richess,and color. Egg
Products with this type of filling must be refrigerated to prevent spoliage. Cream
Cream of tartar is a powdered ___ found in baking powder. Acid
This type of dough is firm to the touch. Stiff
The most common sugar. Sweetener
Flavoring in liquid form. Extract
If the ___ is too large or too small, a baked product will not be baked properly. Pan
Products bake by dry heat in a ___ oven. Conventional
Do this the oven to ensure accuracy of cooking times. Pre-heat
To work dough with the hands to mix ingredients and develop gluten. Knead
This ingredient combines with an acid liquid to produce gas for leavening. Soda
This kind of paper may melt if used as a pan liner. Waxed
This type of batter is thick and is usually spooned into pans. Drop
This kind of paper is recommended as a suitable pan liner. Parchment
This type of batter is thin enough to pour in a steady stream. Pour
Wax in waxed paper does this when heated. Melt

Kitchen Equipment and Utensils Crossword

Type
Crossword
Description

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

Culinary arts safety rules Crossword

Type
Crossword
Description

__ 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

Cooking Equipment Crossword

Type
Crossword
Description

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

Quick & Yeast Breads Crossword

Type
Crossword
Description

A bread leavened by agents that allow speedy baking quick bread
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter. muffin method
Gives a flaky layering and is used for making biscuits, scones, and shortcakes. biscuit method
Means to mix solid fat and flour using a pastry blender. Cut in
A biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking. rolled biscuit
To work dough with the hands to combine ingredients and develop gluten. knead
A biscuit made with more liquid in proportion to flour than a rolled biscuit. drop biscuit
A bread leavened with yeast. yeast bread
A process where yeast and enzymes in yeast produce alcohols and carbon dioxide that break down carbohydrates. fermentation
A method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth. conventional method
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid. quick-mix-method
To make slashes about 1/2 inch deep across the top of the bread. score
Is used for quick breads. all-purpose flour
Accurate_________________ is important when making quick breads. measuring
To much ______________________ makes tunnels. mixing
Some of the proteins in wheat flour combine with liquid to create an elastic substance. gluten
A process for testing yeast. proofing

Food Safety Crossword

Type
Crossword
Description

Symptoms of a food-borne illness are ____-like flu
Risky foods are anything that will require ____________. Refrigeration
You should clean your hands for ______ seconds. Twenty
While cooking, keep foods ________. separate
you should do this to labels before purchasing your food Check
Cook foods __________. Thoroughly
A food-borne illness is a disease __________ by food. Transmitted
a symptom of a Food-borne illness Nausa
Tilt ____ of pots and pans towards you so you do not burn your hands or face. lids
When cutting food, always use this. cutting board
Keep _____ foods above 140 degrees until serving time. hot
Always _____ matches away from you. strike
A food-borne illness caused by eating under cooked food salmonella
Do not freeze _____ food. Thawed
chill ________ foods within 2 hours. leftover
These could catch fire on a gas stove. sleeves
Use ______ to pick up hot pans. oven mitts
Contact the _______ if glass breaks. teacher
Never leave ____________ alone around the stove. children
The best rule is always:____________ safety first

Home Safety Word Search

Type
Word Search
Description

Water
Safe
Alarm
Wash
Burn
Sweep
Mop
Dust
Pans
Pots
Vacuum
Clean
Cooking
Fire
Kitchen

Kitchen Safety Crossword

Type
Crossword
Description

do not use food from cans that are leaking, bulged or _______________ damaged
Extinguish a grease _______ with baking soda. fire
Make sure matchse are out by running water over them before you ______ them away throw
A safety hazard that is cause by hot objects are _______ burns
____________ occur when something is on the floor that shouldn't be falls
When handling hot pans, be sure to use ___________ holders and not damp dish towels or wash cloths pot
Handle all ___________ equipment with dry hands electrical
When tasting food, never pu the tasting ________- back into the food spoon
____________ objects and knives should be stored seperately to prevent cuts. sharp
Cutting boards need to be scrubbed thoroughly with a cleanser containing _____________. Chlorine
Keep _____ foods above 140 degrees until serving time. hot
You should ________ all accidents that happen in the class to the teacher. report
Always wash _____________ before cooking and if you touch something with germs. hands
Do not buy food in ________ jars or jars with bulging lids plastic
Tilt ______ of pots and pans towards you so that steam will not burn your hands or face lids
Proper first-aid for severe bleeding is _______ pressure. direct
_____________ knives are dangerous because they require more pressure to cut foods. Dull
Keep these cold and do not buy cracked or soiled ones. ______ eggs
Always use a cutting ___________ to cut your foods on while cooking. board
The type of burn where the skin is red and blisters form is called a ___________ degree burn. second
One of three rules to remember about keeping food safe it to keep it _______. Clean
Fo an electrial fire, use a _____________ fire extinguisher. Chemical
You should do this immediately when food is spilledo nthe floor. _______ up wipe
Always ________ matches away from you and hold them upright so the flame burns more slowly. strike
An ounce of _______ is worth a pound of cure prevention
This may happen to an electrical circuit if too many applliances are used at the same time. overload
A type of safety hazard that is cause by share objects is ____________ cuts
One way to keep food safe is to keep _______ foods _______. (same word) cold
Learn to cut ________ from you when cutting food or peeling vegetables. away

Chores Word Search

Type
Word Search
Description

Sweep
Mop
Dust
Set The Table
Make Bed
Feed Pets
Yard Work
Get Mail
Walk The Dog
Task
Work
Clean
Rewards
Responsibility
Vacuum
Garbage
Mow
Rake
Grounded
Allowance
Cooking
Babysit
Bedroom
Dishes
Laundry
Chores

CROSSWORD PUZZLE BREAD & PASTRY

Type
Crossword
Description

Essential ingredient for bread YEAST
Ancient grain ground into flour and used to make non-gluten-free foods including bread, pasta and pastry WHEAT
Flour mixture for bread and pastry DOUGH
Any sturdy, 4-quart capacity bowl is fine. Mixing Bowl
This tool makes it easy to apply egg washes and thin glazes, and ensures even application. pastry brush
type of cylinder to roll out dough. Rolling pin
Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it. rubber scraper
Use the flat paddle to mix the ingredients Dough Hook
Pan Used for baking Baking pan
A long handled spoon is required wooden spoon
Wheat is the most common type of flour used in bread baking flour
is the most important liquid water
Milk from cow no added nothing removed Fresh Milk
Common Sweetener Sugar
Used for caramelizing brown sugar
Romans Sweetener Honey
an important ingredient in bread baking because it slows rising time allowing the flavor of the dough to develop salt
add food value, color and flavor to breads eggs
slows moisture loss, helping bread stay fresh longer. fat
The silicone ones have the added bonus of scraping the sides of bowls like a rubber spatula. whisk
This made it difficult to use the same brush for cooking and baking. pastry brush
This particular baking tool has a number of different uses Parchment Paper
can be used for lining baking pans or storing baked goods so they don’t dry. Wax Paper
ovens have dials or buttons that you push Oven Thermometer
great for making themed cookies cookie cutter
you could make a smoothie with Pastry Blender
used to cut dough into strips. Pastry Cutter
used to cut dough to have a decorative edge. Pastry Crimping Wheel
This utensil comes in plastic as well as aluminum and stainless steel with feet to hold it above a surface Colander
boards come in a variety of sizes and weights Cutting Boards
This specialized piece of equipment consists of one pan seated inside of a second pan with room for water. Double Boiler
These are used for portion control and ease of shaping or dropping bakery items. Dishers or Scoopers
puree as good as a blender and nuts can be turned into butters or cut too finely in seconds. Food Processor
Used for cutting ingredients Knives
uses in the kitchen but I favor a microplaner for the baking/pastry kitchen. Grater
Used to heat the sides of pans Blow Torch
simple version were the cut citrus fruit Juicer
useful for portion control or to move liquids. Ladles
used for liquids which is why there is usually a lip on the top. Measuring cups
used to measure small amounts of ingredients. Measuring spoons
used to grate citrus rinds, chocolate, nutmeg, etc. Microplaner