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Cooking Terms

Horizontales
To soak in a sauce or flavored liquid for a long period of time, usually a meat, poultry or fish.
To cook a liquid that is almost boiling, but not bubbling.
Rub foods against a grater to divide into small pieces
To cook covered over low heat in a liquid for a substantial period of time.
To mix hard with a spoon, fork, whisk, beater, or electric mixer.
To heat liquid until bubbles break on the surface.
To gently combine two or more ingredients by cutting down through the mixture and turning it over.
Verticales
To pour a light amount, from a spoon, over food.
To stir together two or more ingredients.
To mix ingredients lightly in a bowl by lifting them with two spoons or two forks and then letting them fall back into the bowl.
To cut the bones from a piece of meat, poultry, or fish.
To cut vertically down, thickness sometimes specified by the recipe
Remove the seeded, inner portion of a fruit.
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
To beat ingredients together, using a wire whip or whisk, until they are well blended.
To combine two or more ingredients thoroughly until they seem to be one
To cut into small pieces with a sharp knife or scissors