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chapter 5 review crossword

Across
Round knife cut
Cooks food rapidly in a small amount of fat over relatively high heat
Heat from below
Cooking food in a dry oven from all around
Cooking food completely submerged in oil
An all purpose knife for chopping, slicing, and mincing all types of foods
Knife used for slicing through cooked meats
A small knife used to trim and pare vegetables
Food is cooked over very high heat in a wok with little fat and stirred quickly
Strips knife cut
Seasoning that adds sweetness
Cooking with radioactive waves
Curved knife used for cutting beef steaks from the loin
Combination cooking method used for smaller cuts of meat
Knife cut where you cut it into teeny tiny pieces
Cooking food partially submerged in oil
Knife cut that is sticks
Down
Cooking food in flavorful liquid between 160 and 180 degrees
Heat from all around
When food is cooked on a rack above the heat source
Square knife cut
Thin knife used to cut through hard or soft textured cheese
Combination cooking method used for larger cuts of meat
Cooking food completely submerged in a liquid below boiling point
Rapid cooking method that uses high heat from above the food
Cooking food by surrounding it in steam in a confined space
Variation of boiling where you only partially cook it
Cooking food on a hot flat surface
Extra large
Heavy rectangular knife used to cut through bones