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Cooking And Food Terms Crossword Puzzle Answer

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Cooking and Food Terms

Common terms used in cooking

A                                  
U                     S C A L D    
J         P O A C H           R    
U         A         B R A I S E    
S I M M E R         L         D    
          B       B A S T E   G    
          O         C         E    
          I   D     K     B        
      J U L I E N N E     I     S  
              G     N     S A U T E
        E N T R E E       Q     E  
              E           U     E  
            M A R I N A T E     P  
          B   S                    
        A L D E N T E              
          A                        
  B R O W N                        
          C                        
          H                        
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2 To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan
4 To cook gently in hot liquid kept just below the boiling point
5 Cooking a food in a little fat to brown, usually on the stove top when covering and cooking slowly until done
6 To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles
7 To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying
10 To cut vegetables, fruits, or cheeses into match-shaped slivers
12 To cook and/or brown food in a small quantity of hot shortening
13 The main course
14 To allow food to stand in a liquid in order to tenderize or to add flavor
16 foods cooked only until soft enough to eat, but not over-done.
17 To cook food quickly at a moderately high heat to brown the surface
1 Served in it's own juices
3 To coat lightly with flour, cornmeal, etc.
4 To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce
5 A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides
8 To remove fat from the surface of stews, soups, or stock
9 A thick cream sauce
11 To let food stand in hot liquid in order to extract or to enhance flavor
15 A process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process
 
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