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cooking terms

Across
To blend dough together with hands or in a mixer to form a pliable mass
Healthy way to cook food
Unit of measure
Neither cool nor warm
All you can eat
To cook slowly in liquid over low heat
To soften fat
To remove impurities, whether scum or fat from the surface of a liquid cooking
A cooking utensil of parallel bars on which food is exposed to heat
To brown very quickly by intense heat
Immerse in boiling water
A tied bundle of heabs, usually parsley, thyme and bay leaves that add flavor to soups, stews and sauces
To separate and remove solids from a liquid
To simmer slowly in a small amount of liquid for a long time
To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs
Italian term used to describe pasta that is cooked until it offers a slights resistance to the bite
Down
To mash or grind food until completely smooth
A person who prepares food
To cut or tear in small, long, narrow pieces
Cooking method
A sum of money allocated for a particular purpose
To cut vegetables fruits or cheese into thin strips
Remove fat from food
Desirable firm and crunchy
Remove bones from meat
Way to cook food fast
Item used to decorate a dish
To put one or more dry ingredients through a sieve or sifter
To flavor and moisturize foods
Put together 2 or more ingredients