Cooking Terms Crossword Puzzle

Download and print this Cooking Terms crossword puzzle. Use a pencil or pen to complete the puzzle by filling in the blanks. The completed answers are included, so you can easily check your progress.

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Toss : Tumble the ingredients lightly together using a spoon or fork.
Stir Fry : To stir and cook small pieces of food very quickly at high heat in very little fat.
Fold : Gently add an air-filled ingredient to a mixture.
Blend : Thoroughly combine two or more ingredients until the mixture has a uniform appearance.
Slice : Use a sharp knife, cutting board and fork to secure food and cut the food into thin, flat pieces.
Shred : Push the food firmly across the grater's holes, creating find shreds.
Simmer : To heat liquid to a temperature just below the boiling point with small bubbles forming, but few actually breaking the surface.
Cream : To beat shortening or another fat with sugar until the mixture is light and fluffy.
Braise : To brown the food in a small amount of fat, and then cook it slowly in a small amount of simmering liquid until it is tender.
Deep-fat Fry : Food is cooked by immersing it in hot fat.
Chop : To cut food into small, irregular pieces.
Puree : To mash food until it is smooth using a food mill, food processor, or a blender.
Pare : To cut away the skin.
Mince : To chop food until the pieces are as small as you can make them.
Whip : A very rapid beating that incorporates so much air that it increases the volume of the product.
Saute : To cook small pieces of food in a small amount of fat over low to medium heat.
Stir : A slow mixing technique done in a circular motion with a spoon or a wire whisk.
Grate : To make very small particles by rubbing the food against the small holes of the grater.
Beat : To mix ingredients vigorously which introduces air into them.
Broil : To cook food directly under or over a glowing heat source.
Pressure Cook : Requires a special airtight pan in which the food cooks quickly by means of hot steam that is under pressure.
Steam : Method of cooking food over boiling water rather than in it, preserving nutrients.
Boil : To heat liquid at a high temperature so that bubbles rise continuously to the surface and break.
Stew : Similar to braising, but the food is cut into small pieces before it is stewed.
Cut In : To mix a solid fat, such as shortening, with dry ingredients using a cutting motion and a pastry blender.

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QUESTIONS LIST:

toss : tumble the ingredients lightly together using a spoon or fork.
stir fry : to stir and cook small pieces of food very quickly at high heat in very little fat.
fold : gently add an air-filled ingredient to a mixture.
blend : thoroughly combine two or more ingredients until the mixture has a uniform appearance.
slice : use a sharp knife, cutting board and fork to secure food and cut the food into thin, flat pieces.
shred : push the food firmly across the grater's holes, creating find shreds.
simmer : to heat liquid to a temperature just below the boiling point with small bubbles forming, but few actually breaking the surface.
cream : to beat shortening or another fat with sugar until the mixture is light and fluffy.
braise : to brown the food in a small amount of fat, and then cook it slowly in a small amount of simmering liquid until it is tender.
deep-fat fry : food is cooked by immersing it in hot fat.
chop : to cut food into small, irregular pieces.
puree : to mash food until it is smooth using a food mill, food processor, or a blender.
pare : to cut away the skin.
mince : to chop food until the pieces are as small as you can make them.
whip : a very rapid beating that incorporates so much air that it increases the volume of the product.
saute : to cook small pieces of food in a small amount of fat over low to medium heat.
stir : a slow mixing technique done in a circular motion with a spoon or a wire whisk.
grate : to make very small particles by rubbing the food against the small holes of the grater.
beat : to mix ingredients vigorously which introduces air into them.
broil : to cook food directly under or over a glowing heat source.
pressure cook : requires a special airtight pan in which the food cooks quickly by means of hot steam that is under pressure.
steam : method of cooking food over boiling water rather than in it, preserving nutrients.
boil : to heat liquid at a high temperature so that bubbles rise continuously to the surface and break.
stew : similar to braising, but the food is cut into small pieces before it is stewed.
cut in : to mix a solid fat, such as shortening, with dry ingredients using a cutting motion and a pastry blender.