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Crucigrama Sopa de Letras Hoja de Trabajo
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Kitchen Terminology

Horizontales
a small tool with two or more pointed parts
food typically made from an unleavened dough
traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling
make white or pale by extracting color
sweet-tasting, soluble carbohydrates, many of which are used in food
cook by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
cook without its shell in or over boiling water
waxy type of fat, or lipid, which moves throughout your body in your blood
cook in hot fat or oil, typically in a shallow pan
What a person would bake in
a fundamental concept of mathematics
an ingredient (such as a condiment, spice, or herb) added to food primarily for the savor that it imparts
Verticales
to pass or cause to pass through a sieve sift flour
work (moistened flour or clay) into dough or paste with the hands
utensil consisting of a small shallow bowl oval or round, at the end of a handle
cook or be cooked so as to develop the characteristic brown color and nutty flavor of caramel
flour mixture with liquid and other ingredients like sugar, salt and leavening
Meat from a pig
a smooth, creamy substance made of liquidized or crushed fruit or vegetables
Meat from a bird-like animal
Meat from a cow
one of the three main macronutrient groups in human diet
Animals found in water that we eat
Over-cooked
cook by exposure to direct, intense radiant heat