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Cooking and Baking Terms

Across
Move spoon around in circles until ingredients are combined.
Thick mixture, firm enough to be kneaded or shaped with the hands.
To cook in the oven.
To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.
Thin mixture that can be poured or dropped. Also a coating for fried food.
Beat until smooth, light, creamy, or fluffy such as sugar and shortening.
A liquid in which food is allowed to stand in order to flavor or tenderize it.
Cook by exposure to direct intense radiant heat.
Combine ingredients together thoroughly.
Cook over low heat until bubbles form slowly below the surface.
A hole made in dry ingredients into which you pour a liquid.
One quick shake or sprinkle or a measure equal to 1/16 teaspoon.
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.
To fry quickly in a little hot fat.
Down
To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
Cut into relatively small pieces with a knife
Rub bottom and sides of pan evenly with shortening to prevent sticking.
Mix quickly with an over and over motion using a whisk, spoon, fork, or electric mixer.
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
To heat an oven or utensil to a temperature before using it.
Rub food on a grater to break it into fine particles
Heat liquid until bubbles continuously break the surface.
To gently swirl one food into another, usually done with light and dark batters for cake or cookies.
Combine all ingredients until smooth and uniform.
Make liquid by heating.
Chopping food into tiny irregular pieces.
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.
General term for butter, margarine, vegetable oil or shortening, also the drippings of meat and poultry.