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Cooking Terms

Across
Cook with vapors
Brown food on all sides using high heat
Cook slowly in liquid
To stand in liquid just below boiling
Measure between finger tips, usually 1/8 t
Make liquid more dense
Just below boiling point
Beat fat with sugar until light and fluffy
Allow yeast dough to rise
Cook in liquid
An elastic protein in flour that provides structure in baked products
Liquid added to a pan to loosen the flavor on the bottom to create a sauce
Cook sugars in food until golden brown color
To beat a food lightly and rapidly to increase volume
To combine two liquids that don't naturally dissolve into each other
Make small cuts on surface of food
Method of cooking in little hot fat, stirring constantly
Briskly whisking
Decrease volume
To work dough with the heel of your hand to make smooth and elastic
Down
Cut food into cubes
Colored outer portion of citrus peel removed in fine pieces
To coat with a thin layer of fat to prevent sticking
When a liquid separates out of a solid food
1/8 - 1/16th of a teaspoon
To apply sauce with brush or basting
Wet mixture
Chop food into very small pieces
Brown or cook in small amount of fat
Way food feels when you chew it
Cut in small pieces
Add spices/herbs to increase flavor
To add visual appeal to finished dish
Mash food until smooth
Cut into thin sticks
Ingredients that cause dough to expand
To coat food with a dry ingredient
Decorative impression in food
Tool used to separate liquids from solids
Add flavor and aroma from cooking
Cook food in liquid for long time