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F & C Science Cooking Terms

To add visual appeal to a finished dish.
Combine two mixtures such as beaten egg whites & batter with a gentle up and over motion using a rubber spatula or spoon until ingredients are blended.
Cook over low heat until bubbles form slowly below the surface.
To heat an oven or utensil to a temperature before using it.
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
To cook in the oven.
Combine all ingredients until smooth and uniform.
To split foods in the middle without completely separating the halves (such as shrimp), then spreading the halves to resemble a butterfly.
Thick mixture, firm enough to be kneaded or shaped with the hands.
A hole made in dry ingredients into which you pour a liquid.
To gently swirl one food into another, usually done with light and dark batters for cake or cookies.
Cut into relatively small pieces with a knife
Beat until smooth, light, creamy, or fluffy such as sugar and shortening.
Combine ingredients together thoroughly.
Chopping food into tiny irregular pieces.
Move spoon around in circles until ingredients are combined.
"To the tooth", a term to indicate pasta is cooked just enough to keep a firm texture.
General term for butter, margarine, vegetable oil or shortening, also the drippings of meat and poultry.
One quick shake or sprinkle or a measure equal to 1/16 teaspoon.
A liquid in which food is allowed to stand in order to flavor or tenderize it.
To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.
To fry quickly in a little hot fat.
Mix quickly with an over and over motion using a whisk, spoon, fork, or electric mixer.
Rub food on a grater to break it into fine particles
Heat liquid until bubbles continuously break the surface.
Cook by exposure to direct intense radiant heat.
Thin mixture that can be poured or dropped. Also a coating for fried food.
Rub bottom and sides of pan evenly with shortening to prevent sticking.
To beat quickly with an electric mixer or wire whisk. Some ingredients such as cream or egg whites can be whipped to add air into the mixture to increase its volume.
To work a solid fat such as butter, margarine or shortening into dry ingredients using a pastry blender or 2 knives using a cutting motion.
Make liquid by heating.