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Unit 4 Kitchen Terms

Horizontales
To combine a delicate ingredient to a solid mixture
The average amount or number of servings a given recipe will produce
To combine two or more ingredients until smooth and uniform in texture, flavor, and color
To cook food in liquid for a long time until tender, usually in a covered pot.
To cut into 1/4 inch cubes
To cut into square, chunky pieces, roughly the same size
there is no heat source under the food.
To Work Vegetable shortening, margarine, or butter into dry ingredients
To blend two or more ingredients
Methods of cooking food using liquid or steam
To cook by dry heat, usually in an oven
Verticales
To cook in liquid at a boiling temperature
To cut into long, thin strips.
Methods of cooking food uncovered without added liquid
To cut into thin, broad pieces or slices, such as carrot rounds
To cook meat or poultry by dry heat, usually in an oven
To incorporate air into ingredients such as cream or egg whites by beating until light and fluffy
Direct heat grilling is cooking food directly over the heat source
To cook a food by partially or completely submerging it in a simmering liquid
To in liquid just below the boiling point
To cut or chop into very fine pieces
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.