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Culinary Vocabulary

Name: _______________________

Date: ________________________
Across
Three = 1 TBSP
Prepares sauces, stews and sauces foods to order
50% onion, 25% carrot, 25% celery
French meaning everything in its place
Four = 1 gallon
Quantity of a raw, uncooked food item after it is trimmed
Straight-sided sauce pan
42ºF-135ºF
Two = 1 quart
Food safety system designed to control food handling and reduce hazards
Cast-iron skillet
Manual slicing tool fitted with places to cut julienned or batonnet
Prepares roasted and braised meats
Responsible for all cold food production
Slop-sided saute pan
Relief cook. Covers all stations
1/2 x 1/2 x 1/8" diamond
Down
1/2 x 1/2" cube
Prepares fish dishes
Also called a drum sieve
3/4 x 3/4" cube
Stockpot fitted with a spigot to aid in draining
Relatively shallow round pan for braising
1/4 x 1/4" cube
Untrimmed quantity of a food item
Pastry Chef-prepares pastries and desserts
Responsible for all aspects of the operation of the kitchen
Disease causing microorganisms
Small broiler used primarily for browning or meeting cheese
7-sided oval cut
Prepares vegetables, soups, starches and eggs
Round cuts of varied diameter or thickness
Two = 1 pint
Directly in charge of production and works as an assistant to
Rectangular pan. Standard nice 12 x 20 inches
Matchstick cut 1/8 x 1/8"
Perforated-metal conical strainer
Portion control device usually used for soups and stews
Eight = 1 cup