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Kitchen Utensils and Recipe Terms

Across
Used to grate, shred, slice, and serrate foods, such as cabbage and cheese
Used to sift, aerate, and blend dry ingredients
Used to lift food from liquid in which food was cooked
Used for paring vegetables and fruits
Used for baking pies
Beat rapidly with rotary beater, electric mixer, or wire whip to add air and make light and fluffy
Used for scraping sides of utensils
Used for liquids and for washing dishes
Mix several ingredients so that they are well combined but not beaten
Lower the temperature of the food below 32 degrees Fahrenheit
T or Tbsp
Used to level off ingredients when measuring and to spread frostings and sandwich fillings
Used to measure solids and dry ingredients, such as fat, flour and sugar
Used to open canned foods
Protects table top or counter when cutting food
Used to spoon liquids over foods and to lift food including its liquid out of a pan
Place food in refrigerator until cold
Used to turn steaks, bacon, or chops while cooking and to remove corn on the cob and other vegetables from hot liquid
Used for cooking sauces, vegetables, and many other foods
Used to bake thin sheet cakes
Used for cooking foods in small amounts of fat
Used to section raw meat, poultry, or fish
Down
Rub food against grater to obtain fine parataicles
Used to turn meats, pancakes, vegetables, and fruits while browning
Mix ingredients with a circular motion
Cut into small irregularly shaped pieces
Used for coffeecakes, bar cookies, and one-layer cakes
Used to roll out cookies, rolls, and pastry
Used to measure liquids
Cook in hot fat
Make the surface of the food brown in color by frying, broiling, toasting, or baking
Used to cool cakes and cookies on
Put dry ingredients through a sifter to aerate
Used for mixing and combining ingredients for many foods
Divide foods into smaller pieces with knife or kitchen shears
Used fro creaming, stirring, and mixing
Soften and blend until smooth and light by mixing with a spoon or electric mixer
C or c
To spread a thin layer of non-salt shortening on a baking pan
Cook in liquid, usually water, in which bubbles rise constantly, break on the surface continuously, and give off steam
To mix with an over-and-over motion using a spoon, rotary beater, or electric mixer