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Culinary Terms

Across
Special of the day
Cook foods slowly in a liquid at a temperature between 185-200
Working dough by hand to develop gluten
Dry heat cooking using a wok
Greets customer, makes reservations and seats guests
Finely slice into hairlike strands usually using leafy vegetables
Using enough fat to cover half to three quarters up the food in a pan
Sugar and shortening are creamed together until light and fluffy
Roasted meat juice
Gently adding light airy ingredients to heavier ingredients
Food cooked in a liquid of a temperature of 212 degrees
Food is prepared,portioned, garnished and plated in the kitchen
Cook with dry heat where no fat or liquid isused
3/4 x 3/4 x 3/4
To Jump; using a small amount of fat in a shallow pan
Vigorously beating ingredients to add air
Also known as a tip
1/4 x 1/4 x 1/4
Where one or more ingredients are ground in a food processor or blender
Down
Cook in closed environment on a rack in a pan
Offers a selection of juices, beverages and baked goods
An acidic liquid used to soak meats before they are cooked
Service staff that has most contact with customers
Food service worker who helps maintain an inviting table
Menu that offers each food or beverage at an individual price
Wine steward;sells wines at fine dining restaurants
1/2 x 1/2 x 1/2
Cuts that resemble matchsticks
To cut into unrecognizable shapes
Dining area of a restaurant
Cook directly under a primary heat source
Food is attractively displayed and guests can return as many times as they like for one set price
Complete meal already planned at a set price
Is created inside a covered pot when water reaches the boiling point