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Intro to Foods

Across
cover food with flour, crumbs, or batter
use a skillet to sauté meats or vegetables until they turn brown
cook food in fat until browned or cooked through
heat liquids until they rapidly bubble at the surface to release steam
flavour food with salt, pepper, and other seasonings
cut food so that it has six equal sides
cut food into small cubes
micro-organisms that provide visible clues of food spoilage that can cause illness
stir different ingredients together
alternately press and fold dough with hands until dough is smooth
blend sugar with margarine, butter, or shortening until it is creamy and smooth
the transfer of infectious bacteria from one place to another
the specific amounts for each ingredient listed in the recipe
turn appliances on before putting the food in to cook to ensure the proper cooking temperature is reached
a substance that is poisonous to humans
cook food using an oven
Down
cut food into pieces using a knife or food processor
spray or rub a pan with oil to prevent sticking
mix two or more ingredients together thoroughly until smooth
rapidly stir ingredients using a spoon, whisk, or mixer
heat liquids until they bubble under the surface but are not hot enough to come to a boil
shred food into tiny pieces by rubbing it against a grater
a set of directions for preparing food or beverages
the foods listed in a recipe
eliminate excess liquid from food using a strainer or colander
refrigerate food until it is cold
allow the temperature of food to drop after cooking
a piece of equipment that is powered by electricity, gas, or propane
decorate food with a small colourful food or herb when serving
a kitchen tool that performs a food preparation task, such as measuring, cutting, mixing, cooking, or baking
cook food in hot fat in a skillet
remove the outer skin of vegetables and fruit with a knife or peeler