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Crucigrama Sopa de Letras Hoja de Trabajo
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Common Cooking Terms

Horizontales
Cook by dry heat, usually in the oven
Remove the outermost skin of a fruit or vegetable
Cook uncovered in a fry pan, skimming off the fat as it accumulates
Put one or more ingredient through a sifter
Combine ingredients by stirring
Neither warm or cool, similar to body temperature
Cook by dry heat in an oven (meat)
Cut into small pieces of uniform size and shape
Mixture of flour and liquid, thin enough to pour
Cut/chop food into extreemely small pieces
Cook under strong, direct heat
Heat a liquid until bubbles continually rise to top and break
Verticales
Remove the peels of fruits or vegetables
Mix rapidly to make smooth and light by incorporating air
Fry in a small amount of fat
Beat quickly until air bubbles are incorporated and mixture expands in volume.
Cook slowly over low heat. The liquid barely moves. Bubbles slowly and occasionally rise to surface.
Cooked until it offers a slight resistance. "Firm to the tooth"
Rub on a grater to produce smaller food pieces
Cook/brown food in a small amount of fat
Incorporate a delicate substance into another without breaking the air bubbles. Examples: whipped cream or egg whites
To soften a fat (ex: butter) by beating at room temperature. Butter and sugar are often creamed together into a smooth paste.
Mix ingredients in a circular motion until well blended and in a uniform consistency.
Cut solids into pieces
Incorporate two or more ingredients together