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Preparation and Cooking Terms

Across
To cut into tiny pieces.
To cook slowly in a small amount of liquid in a covered pan.
Cook by dry direct heat especially in a broiler.
To cook in liquid that is bubbling.
To cook in a simmering liquid.
To cut into very small cubes.
To cook over boiling water.
To cook in hot fat deep enough for the food to float.
To make brown by cooking at high-heat.
To rub against a grater to make small particles.
To use a spoon or rubber scraper to fold or slowly combine air filled ingredients.
To remove seeds or pits by pressing food through a wire mesh or a colander.
To decrease the amount of liquid by boiling.
To moisten food while it cooks, using its own juice as a sauce.
To cut into small cubes or squares.
To cook by dry heat, usually in an oven.
To cook liquid at low heat for a long time.
Down
To cut into thin, flat pieces, using a sharp knife.
To mix smoothly, using rapid, regular strokes with a spoon, whisk, or electric mixer.
To heat a solid until it becomes a liquid.
To heat almost to the boiling point.
Slightly pre-cook, such as vegetables.
To stir butter and sugar until the mixture is smooth.
To cut into small pieces
To cook in a pan with a small amount of hot fat.
To place food in a sieve or colander.
To cook in a liquid just below the boiling point.
To cook very quickly in very little fat.
To tear into fine pieces or grate coarsely.
To cover with a light coating of flour or crumbs.
To mix 2 or more ingredients together thoroughly.
To add air and increase volume by heating food rapidly.
Blend into a smooth, thick paste.
The same as panfry.
To blacken the surface by cooking at high heat.
To brown food with dry heat.