food Crossword Puzzles

nutrition and wellness 2019-01-10

Across

to coat food heavly with flour bread crumbs
to leave an opening in the container
to heat sugar until its liquid
to use a pastry brush to coat all food with a liquid
to coat food such as chicken or fish with flour
to add such as flavoring as herbs and spices
to remove the center of a fruit
to coat food with a liquid that forms a glossy finish
to heat liquid to just bellow boiling point
to remove the tough outer coating of a food
to shape a food by hand
to remove a stone or seed
often applies to food that is cooking
to lightly sprinkle a food with flour or sugar

Down

to loosen the flaver food particals
to boil a mixture in order to eveaprate the liquid
to pour liquid over a food as it is cook using a baster or a spoon
– to mix thortoughly and add air to foods
to seprate water from the food
to dip a food brifly in boiling water then in cold water to stop the cooking process
to make a liquid clear by removing solid particals
the coat of food with three difreant layers
to mix Ingreadents such as salad greens dressing
to seperait sold particals from water
to cook a food in a sugar syrup
– to beat ingreadents such as shorting and sugger
to soke dry ingreadents such as tea or erbs
to put small pieces of food such are butter on the surface of another food
to beat quickly and vigorously to incorporate air into a mixture
– used gently mix s light fluffy mixture in to a heaver egg

30 Clues: to shape a food by hand • to remove a stone or seed • to seprate water from the food • to heat sugar until its liquid • to remove the center of a fruit • to cook a food in a sugar syrup • to loosen the flaver food particals • to leave an opening in the container • to seperait sold particals from water • often applies to food that is cooking • ...

Servsafe Handler 2024-10-16

Across

letting food stay too long at temperatures that are good for pathogen growth
food that needs time and temperature control for safety
this is how long it takes to properly wash your hands
transferring pathogens for your body to food
a hazard that is tiny forms of life that can cause illness
this is the best part of the food to measure and accurate temperature
you can thaw foo in this piece of equipment if it is cooked immediately
NEVER dump dirty water in them, NEVER prep food in them, NEVER wash dishes in them
this tool correctly measure the temperature of food
this is an acceptable piece of jewelry to wear in the kitchen

Down

this is one group of people with a weaker immune system who may have a higher risk of getting foodborne illness
the internal cooking temperature of this food is 145 degrees F
pathogens grow well in this temperature range, 41-135 degrees F
transferring pathogens from one surface or food to another
the internal cooking temperature of this food is 155 degrees F
the internal cooking temperature of this food is 165 degrees F
a hazard that occurs when foreign object fall into food
do this to food you receive if it has fluids, water stains, or ice crystals
a hazard in an operation that is caused by cleaners and sanitizers
wearing these when handling ready to eat food is one way to prevent contamination
transferring pathogens from incorrectly cleaned surfaces to food
the most important and most simple way to keep food from being contaminated
this can be used after you wash your hands
a disease that is transmitted to people through food
this is a symptom of foodborne illness

25 Clues: this is a symptom of foodborne illness • this can be used after you wash your hands • transferring pathogens for your body to food • this tool correctly measure the temperature of food • a disease that is transmitted to people through food • this is how long it takes to properly wash your hands • food that needs time and temperature control for safety • ...

Servsafe Handler 2025-01-09

Across

a disease that is transmitted to people through food
a hazard in an operation that is caused by cleaners and sanitizers
you can thaw foo in this piece of equipment if it is cooked immediately
this is one group of people with a weaker immune system who may have a higher risk of getting foodborne illness
this is a symptom of foodborne illness
this is the best part of the food to measure and accurate temperature
food that needs time and temperature control for safety
NEVER dump dirty water in them, NEVER prep food in them, NEVER wash dishes in them
transferring pathogens from incorrectly cleaned surfaces to food
do this to food you receive if it has fluids, water stains, or ice crystals
this tool correctly measure the temperature of food
transferring pathogens from one surface or food to another
the most important and most simple way to keep food from being contaminated
wearing these when handling ready to eat food is one way to prevent contamination

Down

the internal cooking temperature of this food is 155 degrees F
a hazard that occurs when foreign object fall into food
the internal cooking temperature of this food is 165 degrees F
pathogens grow well in this temperature range, 41-135 degrees F
transferring pathogens for your body to food
this is an acceptable piece of jewelry to wear in the kitchen
letting food stay too long at temperatures that are good for pathogen growth
a hazard that is tiny forms of life that can cause illness
this can be used after you wash your hands
this is how long it takes to properly wash your hands
the internal cooking temperature of this food is 145 degrees F

25 Clues: this is a symptom of foodborne illness • this can be used after you wash your hands • transferring pathogens for your body to food • this tool correctly measure the temperature of food • a disease that is transmitted to people through food • this is how long it takes to properly wash your hands • a hazard that occurs when foreign object fall into food • ...

Food Supply Chain 101 2025-08-07

Across

A person who buys food products.
A form of energy that can be used in processing food to make it more efficient.
Issues such as food waste, climate change, and ethical concerns.
Making the food supply chain more efficient and fair for all involved.
A long and complex journey that our food takes from the farm to our plates.
Wheat is milled into this baking product.
Something that many consumers value in their food.
Most common mode of transportation for food products.
A type of food that is raw and not yet processed.
A term that refers to the fair treatment of workers and animals.
One of the main factors that determine consumer decisions.
The process of getting food products from farms and factories to stores and markets.
A challenge connected to environmental concerns.

Down

The stage where food is sold to consumers, for example, in grocery stores.
Processing extends the __________ _________ of a product.
The final stage of the food supply chain, where we purchase and eat food.
Those who must ensure food looks good to the consumer.
Consumers are ultimately responsible for this.
Means by which people are made aware of new food choices.
The first stage of the food supply chain where crops are grown and animals are raised.
A food product made with milk and turned into a fermented product.
A factor influencing consumer decisions.
Reducing ____________ is an element of sustainability.
_____________ is made from milk.
The steps by which raw ingredients are transformed into products that are ready to eat.
A place where you might buy fresh produce from a local grower.
A term for the condition of a product when it is in good condition to be consumed.

27 Clues: A person who buys food products. • _____________ is made from milk. • A factor influencing consumer decisions. • Wheat is milled into this baking product. • Consumers are ultimately responsible for this. • A challenge connected to environmental concerns. • A type of food that is raw and not yet processed. • Something that many consumers value in their food. • ...

Fdisk 2025-09-02

Across

- To cool food to a low temperature quickly to prevent bacterial growth.
- Teaching food safety practices to prevent foodborne illnesses.
- The presence of water in food, which supports the growth of microorganisms.
- A type of fungus that produces alcohol and carbon dioxide as it spoils food.
- Single-celled organisms that can multiply rapidly in favorable conditions.
- To keep food at the proper temperature to prevent bacterial growth.
- The smallest microorganism that requires a host cell to reproduce.
- The process of cleaning with a chemical agent to reduce germs.
- The process of defrosting frozen food before cooking.
- A kitchen appliance that can be used for defrosting food.

Down

Hygiene - Practices like handwashing that reduce the risk of spreading illness.
Life - The length of time a food product remains safe for consumption.
- A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
- A practice that ensures cleanliness and prevents illness.
- Worn to prevent direct contact with raw food and contamination.
- A factor in foodborne illness; microorganisms need time to grow.
- Fungi that cause food spoilage and are often visible as green, black, or white spots.
- A necessary component for the growth of some microorganisms, but not all.
- The act of marking food with essential details like expiry dates and ingredients.
- The pH level of food that can influence the growth of harmful microorganisms.
- A living organism that depends on a host for survival and can be harmful in food.
Contamination - The transfer of harmful microorganisms between food items.
Water - Clean water that is free from harmful bacteria and contaminants.
- Microorganisms such as mold, yeast, and mushrooms that can grow in food.
- The process of applying heat to food to make it safe for consumption.

25 Clues: - The process of defrosting frozen food before cooking. • - A practice that ensures cleanliness and prevents illness. • - A kitchen appliance that can be used for defrosting food. • - Teaching food safety practices to prevent foodborne illnesses. • - The process of cleaning with a chemical agent to reduce germs. • ...

CROSSWORD PUZZLE 2025-09-02

Across

A practice that ensures cleanliness and prevents illness.
Microorganisms such as mold, yeast, and mushrooms that can grow in food.
Single-celled organisms that can multiply rapidly in favorable conditions.
The process of defrosting frozen food before cooking.
Fungi that cause food spoilage and are often visible as green, black, or white spots.
To cool food to a low temperature quickly to prevent bacterial growth.
A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
Contamination The transfer of harmful microorganisms between food items.
The pH level of food that can influence the growth of harmful microorganisms.
Hygiene Practices like handwashing that reduce the risk of spreading illness.
A factor in foodborne illness; microorganisms need time to grow.
The act of marking food with essential details like expiry dates and ingredients.
Life The length of time a food product remains safe for consumption.

Down

The presence of water in food, which supports the growth of microorganisms.
Worn to prevent direct contact with raw food and contamination.
The process of cleaning with a chemical agent to reduce germs.
A necessary component for the growth of some microorganisms, but not all.
A kitchen appliance that can be used for defrosting food.
A type of fungus that produces alcohol and carbon dioxide as it spoils food.
A living organism that depends on a host for survival and can be harmful in food.
Teaching food safety practices to prevent foodborne illnesses.
To keep food at the proper temperature to prevent bacterial growth.
The process of applying heat to food to make it safe for consumption.
Water Clean water that is free from harmful bacteria and contaminants.
The smallest microorganism that requires a host cell to reproduce.

25 Clues: The process of defrosting frozen food before cooking. • A practice that ensures cleanliness and prevents illness. • A kitchen appliance that can be used for defrosting food. • The process of cleaning with a chemical agent to reduce germs. • Teaching food safety practices to prevent foodborne illnesses. • ...

Terms and safety 2025-01-09

Across

to make liquid clear by removing solid particles
dividing a food into smaller parts using a tool with a sharp blade
to break or tear of small layers of food
to cut a food such as almonds into very thin strips
to cook a food in sugar syrup
to zero out the weight of whatever was already on the scale
– to mix thoroughly and add air to foods
to beat quickly and vigorously to incorporate air into a mixture
to coat food heavily
displacement method- method for measuring liquid
to mix ingredients by tumbling them with tongs or a large spoon and fork
means to chop finely
to separate. Solids from a liquid
to pour liquid over a food as it cooks
to remove the center of a fruit, such as an apple or pineapple
to use a pastry brush to coat a food
food into small square pieces pair is to cut off a very thin layer of peel with a pairing knife
to coat food wit flour
to add such flavorings as herbs and spices to foods
to leave an opening in a container so steam can escape during cooking
to heat sugar until it liquefies and darkens
to coat a food with three different layers
to add flavor to a food by soakings it in a cold season liquid
to cut food into small pieces with kitchen shears.
to shape a food by hand or by placing it in a decorative mold

Down

method- used for fat that comes 12/4-pound sticks
measure method- method for measuring shortening
to crush food into a smooth mixture with a masher or beater
to heat a liquid to just below the boiling point
mix with a spoon or wire whisk in a circular motion
to make straight, shallow cuts with a slicing knife
to coat a food with liquid that forms a glossy finish
combine or put together to form one substance or mass.
use to gently mix a light fluff mixture into a heavier one
adds flavor and texture
to divide a food into four equal pieces
to put small pieces of food on the surface of another food
means to cut food in small and regular pieces.
to beat ingredients such as shortening and sugar combining
and shred- to cut food into smaller pieces or shreds by pressing and rubbing
to lightly sprinkle a food
and dice- cutting food in small square pieces
to soak dry ingredients to extract flavor
to pulverize food into crumbs, powder, or paste with a rolling pin
to use a grinder to break up a food into coarse
to boil Mixture in order to evaporate the liquid
to loosen the flavored food particles in a pan after the food has been browned
– to grind or mash cooked fruits or vegetables until they are smooth
to remove the tough outer coating of a food
to remove a stone or seed from fruit using a sharp knife
to dip a food briefly in boiling water
to separate water from solid food

52 Clues: to coat food heavily • means to chop finely • to coat food wit flour • adds flavor and texture • to lightly sprinkle a food • to cook a food in sugar syrup • to separate. Solids from a liquid • to separate water from solid food • to use a pastry brush to coat a food • to pour liquid over a food as it cooks • to dip a food briefly in boiling water • ...

Nutrition and Wellness 2020-11-05

Across

to coat a food with flour
to cook a food in sugar syrup
to cut a food into very thin strips
combining two or more ingredients
to break or tear off small layers of food
to mix tho thoroughly and add air to foods
mix in a circular motion
to use a grinder to break up a food into coarse, medium, or fine particles
to lightly sprinkle a food with flour or confectioners sugar
to divide foods into four equal pieces
to grind or mash cooked fruits or vegetables until they are smooth
to dip a food briefly in boiling water and then in cold water to stop the cooking process
to coat a food with a liquid that forms a glossy finish
to heat sugar until it liquifies and darkens in color
to use a pastry brush to coat a food with a liquid

Down

splitting something in two with a sharp blade
to make a liquid clear
to put small pieces of food on the surface of other foods
to beat ingredients and combining until soft and creamy
to cut food into small pieces with kitchen shears
to pour liquid over a food as it cooks , using a pastor or spoon
to coat a food with three different layers
to beat quickly and vigorously to make the mixture light and fluffy
to cut a food into large, thin pieces
to coat a food heavily with flour, bread crumbs, or cornmeal
to crush food into a smooth mixture
used to gently mix a light fluffy mixture into a heavier one
adds texture and flavoring
to pulverize foods into crumbs, powder, or paste
to remove the center of a fruit

30 Clues: to make a liquid clear • mix in a circular motion • to coat a food with flour • adds texture and flavoring • to cook a food in sugar syrup • to remove the center of a fruit • combining two or more ingredients • to cut a food into very thin strips • to crush food into a smooth mixture • to cut a food into large, thin pieces • to divide foods into four equal pieces • ...

Terms and Safety 2025-01-09

Across

to cook a food in sugar syrup
to coat a food with liquid
to beat ingredients until soft and creamy
to crush food into a smoother texture with a masher or beater
to put small pieces of food on the surface of another food
to coat food with a thin layer of another food
to cut food into small pieces using kitchen spears
to remove the center of a fruit
to break or tear off small pieces of food
to mix thoroughly and add air to foods
to separate water from solid food
to mix by tumbling with tongs or a large spoon and fork
to chop finely
to remove the tough outer coating of a food
to remove a stone or seed from fruit by using a sharp knife
dividing a food into smaller parts

Down

to divide into four equal pieces
to heat liquid to just below the boiling point
combining two or more ingredients thoroughly so they blend
to separate solid particles from a liquid
to cut into large thin pieces with a slicing knife
to cut off a very thin layer of peel with a paring knife
to make liquid clear by removing solid particles
to pour liquid over a food as it cooks
to lightly sprinkle a food with flour or sugar
to cut food into small square pieces
to shape a food by hand or by placing it in a decorative mold
to cut into irregular pieces
to cut into very thin strips
to mix with a spoon or whisk in a circular motion

30 Clues: to chop finely • to coat a food with liquid • to cut into irregular pieces • to cut into very thin strips • to cook a food in sugar syrup • to remove the center of a fruit • to divide into four equal pieces • to separate water from solid food • dividing a food into smaller parts • to cut food into small square pieces • to pour liquid over a food as it cooks • ...

Food preservation puzzle 2025-12-14

Food preservation puzzle crossword puzzle

Across

preservation: methods used to prevent food from spoiling so it lasts longer and remains safe to eat.
using controlled radiation to kill microorganisms and insects in food.
applying heat to food to destroy microorganisms and enzymes that cause spoilage.
preservative: a chemical substance added to food to prevent or slow spoilage.
substances that lower the pH of food, making it harder for bacteria to grow.
preserving food by sealing it in sterilized bottles or jars to prevent contamination.
substances that prevent oxidation, helping to stop food from going rancid.

Down

preserving food by lowering the temperature to stop the growth of microorganisms.
of temperature: lowering the temperature of food to slow down spoilage and microbial growth.
the taste and smell of food, which may change during preservation.
acid: a type of acid found in vinegar that helps preserve food by preventing bacterial growth.
removing water from food to slow down the growth of microorganisms.
heating food to a specific temperature for a set time to kill harmful bacteria without greatly affecting quality.
a substance added to food to prevent spoilage and extend shelf life.
preserving food by sealing it in airtight containers and heating it to destroy microorganisms.
heating food to a very high temperature to destroy all microorganisms, including bacteria and spores.
value: the nutrients in food that help maintain health and provide energy.
chloride: common salt used to preserve food by drawing out moisture and inhibiting microorganisms.

18 Clues: the taste and smell of food, which may change during preservation. • removing water from food to slow down the growth of microorganisms. • a substance added to food to prevent spoilage and extend shelf life. • using controlled radiation to kill microorganisms and insects in food. • value: the nutrients in food that help maintain health and provide energy. • ...

Nutrition and Wellness 2020-11-05

Across

to dip a food briefly in boiling water and then in cold water to stop the cooking process
to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
to mix with a spoon or whisk in a circular motion
to mix ingredients, such as salad by tumbling them with tongs or a large fork or spoon
to gently mix a light, fluffy mixture into a heavier one
to shape a food by hand
to heat liquid to just below the boiling point
to add such flavorings as herbs and spices to a food
to loosen the flavorful food particles in a food after food has been browned
coating a food with a thin layer of another food
to beat quickly and vigorously to incorporate air into a mixture making it light and fluffy
to separate water from solid food
to make a liquid clear by removing solid particles
to coat a food with three different layers flour first liquid next and crumbs or cornmeal final
to coat a food such as chicken or fish with flour
to lightly sprinkle a food with flour or confectioners sugar

Down

to pour liquid over a food as it cooks
to heat a sugar until it liquifies and darkens in color
to leave an opening in a container so steam can escape during cooking
to remove the tough outer coating a food like eggs or nuts
to remove a stone or seed from fruit using a sharp knife
to coat a food with a liquid that forms a glossy finish
to remove a center of a fruit
to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer or sieve
to add flavor to a food by soaking it in a cold, seasoned liquid
to cook a food in a sugar syrup
to put a small piece of food, such as butter on the surface of another food
to boil a mixture in order to evaporate the liquid and intensify the flavor "cooking down"
to coat food heavily with flour, bread crumbs, or cornmeal
to use a pastry brush to coat a food with a liquid, such as butter

30 Clues: to shape a food by hand • to remove a center of a fruit • to cook a food in a sugar syrup • to separate water from solid food • to pour liquid over a food as it cooks • to heat liquid to just below the boiling point • coating a food with a thin layer of another food • to mix with a spoon or whisk in a circular motion • to coat a food such as chicken or fish with flour • ...

Food Crossword Puzzle 2021-04-20

Across

food with a thin layer of another food
System, a system based off multiples of ten
creatures that are visible only through a microscope
illness, sickness caused by eating food that contains a harmful substance
set of directions for making a food or beverage
Landfill,an area insulated with clay and plastic liner
two or more ingredients thoroughly so they blend
number of servings or amount the recipe makes
Safety,keeping food safe to eat by following proper procedures
Temperature, temperature registered in the thickest part of food
System, a standard to to the united states from england
food into smaller parts,using a sharp blade

Down

bacteria spread from one food to another
that make food unfit for use
cells that develop into bacteria under the right conditions
units of equal measurements
cooking,Prepare foods with high altitude
amount of space an ingredient takes up
that can cause sickness
hygiene, keeping yourself clean to avoid transferring harmful bacteria when handling food
the weight of the container to find the weight of food alone

21 Clues: that can cause sickness • units of equal measurements • that make food unfit for use • food with a thin layer of another food • amount of space an ingredient takes up • bacteria spread from one food to another • cooking,Prepare foods with high altitude • System, a system based off multiples of ten • food into smaller parts,using a sharp blade • ...

Nutrition and wellness 2022-01-24

Across

to dip a food briefly in boiling water and then in cold water to stop the cooking process
to make straight, shallow cuts with a slicing knife on the surface of the food
to cut food into small pieces with kitchen shears
to heat sugar until it liquifies and darkens in color
to loosen the flavorful food particles in a pan after food has been browned
to mix thoroughly and add air into foods
to sprinkle food heavily with flour or another crumbly
to use a grinder to break up a food into different sized particles
to make liquid clear by removing solid particles
to remove the center of a fruit
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
to shape a food by hand or by placing it in a decorative mold
to add flavor to a food by soaking it in a cold, seasoned liquid
used to gently mix a light fluffy mixture into a heavier one
to beat ingredients until they are soft and creamy
to divide a food into 4 equal parts
cutting food into small, irregular pieces and to chop it finely

Down

to coat food with three different layers
to cut a food into large, thin pieces with a slicing knife
to separate solid particles from a liquid
to soak dry ingredients in hot liquid to extract flavor or soften the texture
to cut off a very thin layer of peel with a paring knife cubeanddice cutting food into small, square pieces
to coat food heavily with flour, bread crumbs, or cornmeal
to heat liquid to just below the boiling point
to leave an opening in a container so steam can escape during cooking
to boil a mixture in order to evaporate the liquid and intensify the flavor
to coat a food with a liquid that forms a glossy
mixing in a circular motion
to use a pastry brush to coat a food with liquid, such as melted butter
adding flavorings to food
to break or tear off small layers of food with with a fork
to cut a food into very thin strips
to cook food into a sugary syrup
to pulverize food into crumbs, powder, or paste
to coat food with flour
to crush foods into a smooth mixture with a masher or a beater
to grind or mash cooked fruits or vegetables until they are smooth
to remove a stone or seed from fruit using a sharp knife baste to pour liquid over a food as it cooks

38 Clues: to coat food with flour • adding flavorings to food • mixing in a circular motion • to remove the center of a fruit • to cook food into a sugary syrup • to cut a food into very thin strips • to divide a food into 4 equal parts • to coat food with three different layers • to mix thoroughly and add air into foods • to separate solid particles from a liquid • ...

Cooking Terms 2025-02-03

Across

To blend or process food until it becomes smooth and creamy.
To beat and mix an ingredient to achieve light and fluffy texture
technique for cooking food that involves applying dry heat, usually in an oven.
Allowing cooked meat to sit before cutting to retain its juices.
To cook food in hot fat or oil until crispy and brown.
To tear or cut food into long, thin pieces.
A mixture of two liquids that typically don't combine, like oil and vinegar, often stabilized with an emulsifier.
To cut food into small, uniform cubes.
To coat food with a thin, shiny, and often sweet or savory layer.
To cook food gently in liquid at a temperature just below boiling.
To cook food by surrounding it with dry heat, typically in an oven.
To add a decorative and often flavorful touch to a dish before serving.
To cook food using the heat of steam generated by boiling water.
To cook food slowly in a covered pot with a small amount of liquid after browning it.
To cut food into thin, matchstick-like strips.
a method to remove any particles or solids from liquids
To preserve food by smoking, salting, or drying.
To gently cook food in simmering liquid.

Down

To cook food slowly in liquid over a long period.
To partially cook food in boiling water before finishing it by another method.
To spoon or brush liquids over food during cooking to keep it moist.
To cook food directly under high heat.
dente To cook pasta until it is firm to the bite but not hard.
To cook vegetables over low heat in a small amount of fat until they release their moisture and soften without browning.
cooking the surface of a food at high temperatures
To coat food lightly with flour, breadcrumbs, or another dry ingredient before cooking.
To soak food in a flavorful liquid mixture before cooking.
To pour liquid into a hot pan to loosen and dissolve food particles stuck to the bottom.
To ignite a flammable liquid, such as alcohol, in a dish to create a burst of flame.
To quickly cook food in a small amount of oil or fat over medium-high heat.
Combining two or more ingredients by beating, blending, or stirring to result in a form of consistency or texture.
To cook small pieces of food quickly at high heat in a small amount of oil while stirring constantly.
To briefly cook food in boiling water, then rapidly cool it in ice water.
To gently combine ingredients without deflating air bubbles.

34 Clues: To cook food directly under high heat. • To cut food into small, uniform cubes. • To gently cook food in simmering liquid. • To tear or cut food into long, thin pieces. • To cut food into thin, matchstick-like strips. • To preserve food by smoking, salting, or drying. • To cook food slowly in liquid over a long period. • ...

Ag Semester Final Review 2023-12-14

Ag Semester Final Review crossword puzzle

Across

or undercooked fish what food is involved in the common foodborne infection illnes
to use to determine safe internal temperture
The 1st degree in the FFA (1st year)
Living things raised for food and resource production.
Future Farmers of America
Medicines used in food animals to treat diseases, to increase production performance and efficiency.
intoxication eats food containing harmful bacteria
Agriculture Experience SAE
Cotton, Copper, Cattle, Climate and
worm the trichinella spiralis is also known as

Down

is the disease causing organism
hands properly should be done before serving or eating food
Destroys pathogenic and spoilage bacteria in food
gases what are examples of environment issus
Welfare Well being of animals
what do people want to know about their food
infection ingest food which contains live pathogenic microorganisms
common foodborne infection illness
worm trichinella spiralis is also known as which of them
Food and Drug Administration
welfare what do sustainable management practices guarentee?
gold The FFA colors are national blue and...
Agricultural food that is grown and harvested
United States Department of Agriculture
Experience Cultivation of plants, animals,fungi, or other life forms used for food, fiber, and other products used to sustain life.

25 Clues: Future Farmers of America • Food and Drug Administration • is the disease causing organism • Agriculture Experience SAE • Welfare Well being of animals • common foodborne infection illness • Cotton, Copper, Cattle, Climate and • The 1st degree in the FFA (1st year) • United States Department of Agriculture • what do people want to know about their food • ...

World Food Safety Day 2025 2025-05-29

World Food Safety Day 2025 crossword puzzle

Across

"Safer Food, Better ______" LDC's 2025 Slogan for World Food Safety Day
(Abbr.) Program that tests surfaces, air, and water in food facilities to detect contamination risks, such as pathogens or allergens
Food contact surfaces must be ____ before use.
Temperature to keep hot food safe (in F, 2 words, no space)
A specific type of microorganism, such as bacteria, viruses, or parasites, that can cause foodborne illness.
USA Regulator of food safety and labeling
Clean, ___, Cook, Chill (key kitchen principles)
Total number of major allergens recognized in USA
Eggs, Milk, Soy and Peanuts are examples of food ____.
Organization that promotes food safety globally

Down

Essential step before handling food (2 words, no space)
Common bacteria found in raw chicken
Invisible threat that requires sanitation to remove
Toxic compounds produced by molds that can contaminate crops and pose health risks when consumed.
Claypool's only product requiring allergen labeling
World Food Safety Month
The only known allergen found on-site in Claypool.
(Abbr.) A US law focused on preventing foodborne illnesses through stricter safety regulations.
Cold Storage method to slow spoilage
Food _____:The intentional misrepresentation of food products for economic gain.

20 Clues: World Food Safety Month • Common bacteria found in raw chicken • Cold Storage method to slow spoilage • USA Regulator of food safety and labeling • Food contact surfaces must be ____ before use. • Organization that promotes food safety globally • Clean, ___, Cook, Chill (key kitchen principles) • Total number of major allergens recognized in USA • ...

Unit 1 and 2 Servsafe Vocabulary 2024-02-06

Unit 1 and 2 Servsafe Vocabulary crossword puzzle

Across

Grown best when FAT TOM conditions are right; best prevented by time-temperature management
writes the model food code
A protein in a food or ingredients that some people are sensitive to.
Only lives in humans and are found in ready-to-eat foods, beverages
Reducing pathogens on a surface to safe levels.
occurs when food has stayed too long at temperatures that are good for the growth of pathogens
the body's defense system against illness
removes food and other dirt from a surface
the presence of harmful substances in food
Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.
A severe allergic reaction
chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food
making sure that allergens are not transferred from food containing a allergen to food served to the customer

Down

harmful microorganisms
FAT TOM stands for?
Conducts research into the causes of foodborne-illness outbreaks
when two or more people have the same symptoms after eating the same food
Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.
Inspects meat, poultry, and eggs
a disease transmitted to people by food
occurs when pathogens are transferred from one surface or food to another
when an uninfected (and unvaccinated) person ingests food or water that is contaminated with the faeces of an infected person.
Food that can be eaten without further preparation, washing, or cooking.
Physical objects such as hair, dirt, metal staples, and broken glass, as well as bones in fillets, which have contaminated food
carried by humans and animals; require living host to grow. Doesn't grow on food but can be transferred by food
linked to ready to eat food and shellfish from contaminated water ; you are contaminated within hours after eating
food that needs time and temperature control for safety
Flies transfer this bacteria and are found in feces of humans.Also found in food that has had contact with contaminated water and salads(produce)
Found in the intestines of cattle and infected people. Also found in ground beef and contaminated produce.

29 Clues: FAT TOM stands for? • harmful microorganisms • writes the model food code • A severe allergic reaction • Inspects meat, poultry, and eggs • a disease transmitted to people by food • the body's defense system against illness • removes food and other dirt from a surface • the presence of harmful substances in food • Reducing pathogens on a surface to safe levels. • ...

Nutrition and Wellness 2020-11-05

Across

to coat a food with flour
to cook a food in sugar syrup
to cut a food into very thin strips
combining two or more ingredients
to break or tear off small layers of food
to mix tho thoroughly and add air to foods
mix in a circular motion
to use a grinder to break up a food into coarse, medium, or fine particles
to lightly sprinkle a food with flour or confectioners sugar
to divide foods into four equal pieces
to grind or mash cooked fruits or vegetables until they are smooth
to dip a food briefly in boiling water and then in cold water to stop the cooking process
to coat a food with a liquid that forms a glossy finish
to heat sugar until it liquifies and darkens in color
to use a pastry brush to coat a food with a liquid

Down

splitting something in two with a sharp blade
to make a liquid clear
to put small pieces of food on the surface of other foods
to beat ingredients and combining until soft and creamy
to cut food into small pieces with kitchen shears
to pour liquid over a food as it cooks , using a pastor or spoon
to coat a food with three different layers
to beat quickly and vigorously to make the mixture light and fluffy
to cut a food into large, thin pieces
to coat a food heavily with flour, bread crumbs, or cornmeal
to crush food into a smooth mixture
used to gently mix a light fluffy mixture into a heavier one
adds texture and flavoring
to pulverize foods into crumbs, powder, or paste
to remove the center of a fruit

Servsafe Handler 2021-09-16

Across

letting food stay too long at temperatures that are good for pathogen growth
food that needs time and temperature control for safety
this is how long it takes to properly wash your hands
transferring pathogens for your body to food
a hazard that is tiny forms of life that can cause illness
this is the best part of the food to measure and accurate temperature
you can thaw foo in this piece of equipment if it is cooked immediately
NEVER dump dirty water in them, NEVER prep food in them, NEVER wash dishes in them
this tool correctly measure the temperature of food
this is an acceptable piece of jewelry to wear in the kitchen

Down

this is one group of people with a weaker immune system who may have a higher risk of getting foodborne illness
the internal cooking temperature of this food is 145 degrees F
pathogens grow well in this temperature range, 41-135 degrees F
transferring pathogens from one surface or food to another
the internal cooking temperature of this food is 155 degrees F
the internal cooking temperature of this food is 165 degrees F
a hazard that occurs when foreign object fall into food
do this to food you receive if it has fluids, water stains, or ice crystals
a hazard in an operation that is caused by cleaners and sanitizers
wearing these when handling ready to eat food is one way to prevent contamination
transferring pathogens from incorrectly cleaned surfaces to food
the most important and most simple way to keep food from being contaminated
this can be used after you wash your hands
a disease that is transmitted to people through food
this is a symptom of foodborne illness

Group 4 2024-10-20

Across

The hormone that helps regulate blood sugar, often resisted in diabetes
A nutrient often lacking in junk food, essential for overall health
Frequent consumption of junk food can cause an imbalance in calorie intake, leading to excess body weight. What condition does this often result in?Health condition linked to excessive body weight
Junk food reduces social ___ at meals
One of the effects of consuming junk food is that it makes the body feel weak and
Consuming too much junk food, especially fried or fatty foods, can lead to high levels of this substance in the blood, which increases the risk of heart disease. What is this substance?
Long-term consumption of junk food is bad for this organ
Junk food is designed to be highly appealing, often leading to a compulsive need to eat more of it, even when not hungry. What is this compulsive behavior called?
The process of burning calories to maintain or lose weight
Food high in calories but low in nutrients

Down

Condition where the body does not respond effectively to the hormone regulating blood sugar
Junk food provides quick energy but does not support stable
Substance in food that provises energy but in excess can lead to weight gain
Consuming too much junk food can impair ___ and performance
Medical term for very high blood pressure, incresing the risk of stroke
Junk food is often high in calories but low in essential components like vitamins and minerals. What are these essential components called?
The opposite of junk food, rich in nutrients
Condition related to high blood sugar levels
Consumption of junk food can reduce the habit of ___ food at home
Nutrient that is low in junk food

20 Clues: Nutrient that is low in junk food • Junk food reduces social ___ at meals • Food high in calories but low in nutrients • The opposite of junk food, rich in nutrients • Condition related to high blood sugar levels • Long-term consumption of junk food is bad for this organ • The process of burning calories to maintain or lose weight • ...

Fdisk 2025-09-02

Across

- Fungi that cause food spoilage and are often visible as green, black, or white spots.
- Teaching food safety practices to prevent foodborne illnesses.
- The smallest microorganism that requires a host cell to reproduce.
Hygiene - Practices like handwashing that reduce the risk of spreading illness.
- The pH level of food that can influence the growth of harmful microorganisms.
- The process of applying heat to food to make it safe for consumption.
- A factor in foodborne illness; microorganisms need time to grow.
- A necessary component for the growth of some microorganisms, but not all.
- Worn to prevent direct contact with raw food and contamination.
- The process of cleaning with a chemical agent to reduce germs.
- The act of marking food with essential details like expiry dates and ingredients.
- A living organism that depends on a host for survival and can be harmful in food.
- Microorganisms such as mold, yeast, and mushrooms that can grow in food.
- A practice that ensures cleanliness and prevents illness.

Down

- Single-celled organisms that can multiply rapidly in favorable conditions.
- A kitchen appliance that can be used for defrosting food.
Life - The length of time a food product remains safe for consumption.
- The process of defrosting frozen food before cooking.
- The presence of water in food, which supports the growth of microorganisms.
Water - Clean water that is free from harmful bacteria and contaminants.
Contamination - The transfer of harmful microorganisms between food items.
- To keep food at the proper temperature to prevent bacterial growth.
- A critical factor for controlling bacterial growth, typically kept between 5°C to 60°C.
- To cool food to a low temperature quickly to prevent bacterial growth.
- A type of fungus that produces alcohol and carbon dioxide as it spoils food.

25 Clues: - The process of defrosting frozen food before cooking. • - A kitchen appliance that can be used for defrosting food. • - A practice that ensures cleanliness and prevents illness. • - Teaching food safety practices to prevent foodborne illnesses. • - The process of cleaning with a chemical agent to reduce germs. • ...

cooking terms 2025-10-13

Across

To heat something until it turns into a liquid.
To mix the food hard and fast with a spoon or beater. Beating takes out the lumps.
To cut or chop food into very small pieces. Cut it as small as you can.
To cut or tear food into long thin pieces.
To mix shortening into flour. You can cut-in the shortening with two knives or with a fork.
To mix ingredients together.
To cook food on top of the stove at a low temperature. Do not let the food boil.
To cook in an oven. Cakes, pies and cookies are baked.
To pour liquid over the food while it cooks.
To keep food in the refrigerator until it gets cold.
To take the seeds out of fruit. Cherries and peaches have pits.
To fry food in a little hot fat until the food turns brown.

Down

To cut food into very small squares.
To shake flour through a sifter. Sifting makes the flour soft and fine.
To add salt, pepper, or other spices.
To beat butter or something until it is soft. Sometimes you cream butter with sugar.
To cook food right next to the heat in a broiler.
To cook food in a little fat in a frying pan.
To pour off any water or juice from the food.
To spread something over the food.
Cut food into squares.
To mix two or more ingredients together.
To spread dough thin with a rolling pin.
To cook something until it bubbles fast and keeps bubbling.
To cut food into small pieces.

25 Clues: Cut food into squares. • To mix ingredients together. • To cut food into small pieces. • To spread something over the food. • To cut food into very small squares. • To add salt, pepper, or other spices. • To mix two or more ingredients together. • To spread dough thin with a rolling pin. • To cut or tear food into long thin pieces. • ...

Nutrition and Wellness 2020-11-05

Across

to dip a food briefly in boiling water and then in cold water to stop the cooking process
to pour liquid over a food as it cooks , using a pastor or spoon
to cut food into small pieces with kitchen shears
adds texture and flavoring
to use a pastry brush to coat a food with a liquid
to coat a food with flour
to grind or mash cooked fruits or vegetables until they are smooth
to crush food into a smooth mixture
to coat a food heavily with flour, bread crumbs, or cornmeal
to coat a food with a liquid that forms a glossy finish
combining two or more ingredients
mix in a circular motion
to mix tho thoroughly and add air to foods
to cook a food in sugar syrup
to divide foods into four equal pieces

Down

splitting something in two with a sharp blade
to cut a food into very thin strips
to put small pieces of food on the surface of other foods
used to gently mix a light fluffy mixture into a heavier one
to beat ingredients and combining until soft and creamy
to pulverize foods into crumbs, powder, or paste
to coat a food with three different layers
to break or tear off small layers of food
to cut a food into large, thin pieces
to lightly sprinkle a food with flour or confectioners sugar
to use a grinder to break up a food into coarse, medium, or fine particles
to beat quickly and vigorously to make the mixture light and fluffy

27 Clues: mix in a circular motion • to coat a food with flour • adds texture and flavoring • to cook a food in sugar syrup • combining two or more ingredients • to cut a food into very thin strips • to crush food into a smooth mixture • to cut a food into large, thin pieces • to divide foods into four equal pieces • to break or tear off small layers of food • ...

Common Baking Terms 2021-11-09

Across

Pour a food through a sieve to remove lumps or large pieces
Break a food into small pieces with your hands
Cover a food with an even layer of a sauce or spread
Quickly mix liquids so they become frothy or foamy
Blend a food so that it becomes a smooth liquid
Leaving a food at room temperature or over a low heat so that it becomes squishy
Cover a food in a small amount of liquid
Stir a food quickly to make it smooth
Rolling and pressing a ball of dough so that it becomes smooth
Putting the whites and yolks (yellow) of an egg in 2 separate bowls but moving the yolk from one shell to another and letting the whites fall into a bowl
Pour a small amount of a liquid over a food

Down

Pour small pieces of a food (e.g., spices) onto another food
Cover a food with an even layer of a sauce or spread using a brush
Soak a food in a liquid so that the food picks up the flavour from the liquid
Heat up a stove or oven to a specific temperature before you want to use it
Keep a food at room temperature, in the fridge, or in the freezer so that it loses heat
Cover a food or pan with an oil or fat
Cook a food by putting it in the oven
in Gently mix ingredients together without stirring by lifting the mixture with a spatula and placing onto itself
Stir a liquid quickly (with a whisk, e.g., eggs or cream)
Cover a pan with a piece of aluminum foil or parchment paper

21 Clues: Stir a food quickly to make it smooth • Cook a food by putting it in the oven • Cover a food or pan with an oil or fat • Cover a food in a small amount of liquid • Pour a small amount of a liquid over a food • Break a food into small pieces with your hands • Blend a food so that it becomes a smooth liquid • Quickly mix liquids so they become frothy or foamy • ...

Cooking and Heat Transfer Methods 2023-11-13

Cooking and Heat Transfer Methods crossword puzzle

Across

Transfer of heat heat energy through a liquid or air into food
Frying food gently in a little oil, to soften the food and develop the flavour
Frying food in a shallow pan in a little oil
Cooking foods in a hot oven
Cooking food by simmering gently in a covered pot either in the oven, on the hob or in a slow cooker
Transfer of heat energy through infra-red waves that heat up what they come into contact with
Cooking food in water at 100c
The way in which heat energy in passed into food
Cooking foods with radiant heat on a metal grid or grill rack, underneath a heated grill element or above the glowing charcoal flames of a barbecue
The quick transfer of heat transfer through a pan via a specially designed ceramic cooking surface, over an induction coil that create a magnetic current

Down

Cooking food in a liquid just below boiling point so that it bubbles gently
Cooking food that naturally contains all or fat without adding oil
Cooking food in a shallow pan of water or wine at just under boiling point
Cooking food in the steam rising from a pan of boiling water beneath
Cooking starch-based foods with dry heat from a grill or flame
Frying foods in a deep pan of very hot oil so that food is fully immersed in the oil
Cooking food is some oil or fat in a hot oven
Transferring heat energy through a solid object into food
Cooking food by electromagnetic waves
Sealing meat in hot fat, then cooking it slowly in a covered dish with a little liquid
Cooking food for a short time in a wok, using very little oil

21 Clues: Cooking foods in a hot oven • Cooking food in water at 100c • Cooking food by electromagnetic waves • Frying food in a shallow pan in a little oil • Cooking food is some oil or fat in a hot oven • The way in which heat energy in passed into food • Transferring heat energy through a solid object into food • Cooking food for a short time in a wok, using very little oil • ...

ServSafe Review 2024-01-29

Across

One of the three contaminants that can make food unsafe
Cups should be stored
As soon as they become dirty or _______
The amount of time it should take to wash your hands
Store RTE TCS food for _______
Wash your hands before putting on gloves when ________ a new task
__________ items with dried-on food.
Store cold TCS food at an internal temperature of 41˚F (5˚C) or ________
Sneezing or coughing on the food you are prepping is an example of
DO NOT ________ coolers or freezers
In a self service area food should be under a __________
Cleaning _______ food and other dirt from surfaces
Cutting lettuce on the same cutting board as lettuce is an example of
NEVER use a _____ to dry items.
Sanitizing _______ pathogens on surfaces to safe levels
A TCS we discussed in class

Down

Cutting boards should be stored at least ____ off the floor.
After ______ hours of cutting constantly is when you should stop to clean and sanitize your station
NEVER use old ________ containers to store food
The only acceptable jewelry a food handler can wear in the kitchen
maximum
Receive hot TCS food at 135˚F (57˚C) or _________
RTE food must be date-marked if held longer than ________ hours
The last step in clean and sanitizing
What is the main risk posed by pests in the operation?
DON’T transfer _________ from your body to food
When cooling TCS food, you have _____ hours to get the food from 70F to 41F
NEVER serve _____ that was used to keep food or beverages cold
Hold utensils by the ________
DO NOT use bare hands to handle _______ food
When cooling TCS food, you have _____ hours to get the food from 135F to 70F
DO NOT _______ glasses when carrying them.

32 Clues: maximum • Cups should be stored • A TCS we discussed in class • Hold utensils by the ________ • Store RTE TCS food for _______ • NEVER use a _____ to dry items. • DO NOT ________ coolers or freezers • __________ items with dried-on food. • The last step in clean and sanitizing • As soon as they become dirty or _______ • DO NOT _______ glasses when carrying them. • ...

Cooking Terms 2022-09-28

Across

To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
Cube shaped knife cut
To make shallow, straight cuts in the surface of a food.
To cook food in liquids just below the boiling point (small bubbles are rising to the surface but not bursting)
To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.
To thoroughly mix foods using a vigorous over-and-over motion.
To cut food into the smallest possible pieces.
To cook food under direct heat.
To coat an item of food in flour or breadcrumbs before cooking it.
To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.

Down

To cut off a very thin layer of peel from fruits and vegetables.
To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
To cut food into large, thin pieces.
To cook food by first browning it, then simmering in a small amount of liquid.
To cook foods in a small amount of fat over medium-high heat.
Small, colorful, edible bits of food used to enhance the appearance of a dish.
To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
To brush or pour liquid over a food as it cooks.
To gently combine delicate ingredients.
To cut food into small, irregular pieces.
To cook food items, often meat or poultry, uncovered in an oven.

22 Clues: Cube shaped knife cut • To cook food under direct heat. • To cut food into large, thin pieces. • To gently combine delicate ingredients. • To cut food into small, irregular pieces. • To cut food into the smallest possible pieces. • To brush or pour liquid over a food as it cooks. • To make shallow, straight cuts in the surface of a food. • ...

cooking terms and safety 2025-01-09

cooking terms and safety crossword puzzle

Across

to divide a food into four equal pieces
dividing food into smaller parts
method- A method used for convenient and fat
to cut a food into large thin pieces with a slicing knife
to crush food into a smooth mixture with a masher or beater
pour liquid over a food as it cooks
to use or to break up a food into coarse, medium, or fine particles.
to grind or mash cooked fruits or vegies until they are smooth
to cut off a very thin layer of peel with a paring knife
displacement method- take a liquid cup and subtract the amount of fat you want in one cup
to mix thoroughly and add air to foods
and shred- to cut food such as cheese or carrots into smaller pieces
to mix ingredients such as salad
to put small pieces of food such as butter in the surface of another food
to cut a food such as almonds into very thin strips

Down

to pulverize food into crumbs, powder, or paste
to cut food into small pieces with kitchen shears.
subtracting weight of a container
to break or tear off small layers of food often cooked fish with a fork
often applies to food that is cooking
and mince- cut into fine small pieces
and dice- cutting into very small pieces
coat food heavily with flour
to make straight shallow cuts
measure method- a method to measure shortening
to beat ingredients such as shortening and sugar combining
to coat a food with three different layers
use to gently mix
to beat quickly and vigorously

29 Clues: use to gently mix • coat food heavily with flour • to make straight shallow cuts • to beat quickly and vigorously • dividing food into smaller parts • to mix ingredients such as salad • subtracting weight of a container • pour liquid over a food as it cooks • often applies to food that is cooking • and mince- cut into fine small pieces • to mix thoroughly and add air to foods • ...

Gabby’s Food Safety Crossword 2019-03-22

Gabby’s Food Safety Crossword crossword puzzle

Across

a symptom of a food borne illness.
when serving food buffet style keep it hot at Degrees Celsius.
keep cold food cold and hot food .
store raw food and Food separately
keep food out of the ?
don’t leave food out for more than Hours.
what food should be kept on the bottom of the fridge?
sickness caused by eating a food that has a harmful bacteria
the freezer should be kept at negative Degrees Celsius.
it is important to keep knives ?
letting dishes Is more sanitary than using a cloth.
how many seconds should you wash your hands for?

Down

living creatures that can only be seen through a microscope
if someone has an anaphylactic reaction you treat them with an .
use a food To make sure your meat is cooked all the way through.
it is best to used Towels to wipe down kitchen surfaces.
the spreading of one harmful bacteria from one food to another.
raw foods should be placed in Containers before being put in the refrigerator.
the fridge should be kept at Degrees Celsius
if someone is having an anaphylactic reaction think .

20 Clues: keep food out of the ? • a symptom of a food borne illness. • it is important to keep knives ? • keep cold food cold and hot food . • store raw food and Food separately • don’t leave food out for more than Hours. • the fridge should be kept at Degrees Celsius • how many seconds should you wash your hands for? • ...

Food Safety & Storage 2014-05-27

Across

To prepare food in a way that allows it to be safely stored for later use.
Sickness caused by eating food that contains a contaminant.
Keeping food safe to eat by following proper food handling and cooking practices.
Canning using a pressure canner.
Poison.
A living thing so small that it can only be seen through a microscope.
Brief cooking in boiling water.
A protected cell that develops into a bacterium when it has the right conditions.
Temperature The temperature deep inside the thickest part of the food.
Practicing body cleanliness.
The immediate removal of a product from store shelves.
The prevention of illness through cleanliness.

Down

Room left in a container for food to expand.
Burn Moisture loss caused by improper packaging or overly long storage in the freezer.
The spread of harmful bacteria from one food to another.
A food safe list.
A substance that makes food unsafe to eat.
A maximum safe level in food
Spoilage due to the breakdown of fats.
Absorb water and become soft again.
The process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms.

21 Clues: Poison. • A food safe list. • A maximum safe level in food • Practicing body cleanliness. • Brief cooking in boiling water. • Canning using a pressure canner. • Absorb water and become soft again. • Spoilage due to the breakdown of fats. • A substance that makes food unsafe to eat. • Room left in a container for food to expand. • The prevention of illness through cleanliness. • ...

Food Safety & Storage 2014-05-27

Across

A maximum safe level in food
Spoilage due to the breakdown of fats.
A food safe list.
The spread of harmful bacteria from one food to another.
Brief cooking in boiling water.
Keeping food safe to eat by following proper food handling and cooking practices.
Absorb water and become soft again.
The prevention of illness through cleanliness.
Practicing body cleanliness.
To prepare food in a way that allows it to be safely stored for later use.
Temperature The temperature deep inside the thickest part of the food.

Down

Burn Moisture loss caused by improper packaging or overly long storage in the freezer.
The process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms.
Poison.
Canning using a pressure canner.
The immediate removal of a product from store shelves.
Sickness caused by eating food that contains a contaminant.
A living thing so small that it can only be seen through a microscope.
A substance that makes food unsafe to eat.
A protected cell that develops into a bacterium when it has the right conditions.
Room left in a container for food to expand.

Nutrient and wellness vocab 2023-10-19

Nutrient and wellness vocab crossword puzzle

Across

to beat quickly
to leave a hole in something to allow steam to leave
to separate solid and liquid
to shape food by hand
to mix thoroughly and add air
o heat sugar in till it liquefies
to soak dry ingredients
to remove seed
to beat ingredients with sugar
to sprinkle lightly with something
small pieces of food on another
to separate water from food
used to mix light mixtures into heavy ones
to remove center of fruit
to crush food
used to coat food in liquid
to remove tough outer skin

Down

to add flavor by soaking it in something
to loosen flavorful food particles
to grind or smash fruits
to divide food into 4 equal slices
to coat something in flour
to cut food into small pieces using kitchen sheers
to coat food in 3 layers
to male a liquid clear
to cook in sugary syrup
to mix by tumbling
o dip food briefly into boiling liquid
to coat food heavily with flour
mixing
to pour liquid onto cooking food
to coat something in a glossy finish

32 Clues: mixing • to crush food • to remove seed • to beat quickly • to mix by tumbling • to shape food by hand • to male a liquid clear • to soak dry ingredients • to cook in sugary syrup • to grind or smash fruits • to coat food in 3 layers • to remove center of fruit • to coat something in flour • to remove tough outer skin • to separate water from food • used to coat food in liquid • ...

Cooking Methods Crossword 2023-11-08

Cooking Methods Crossword crossword puzzle

Across

To cook food in an oven with dry, hot air
Quickly brown the food at the start of cooking
Occurs in food when sugars on surface turn brown from heat
Cooking food in closed environment with steam
Cooking with dry heat in closed environment
To cook food by completely immersing it in fat
Cook food in small amount of hot liquid
Moistening foods by melting fats during cooking
Heat transfer from a heat source
Using boiling method to partially cook food

Down

Roast slowly on a rack over coals or other direct heat source
Add small amount of liquid to loosen brown bits of food
To cook uncovered under direct heat
Cook food in water just below boiling point
Cooking vegetables in fat over low heat, is a process that allows vegetables to release moisture
Cooking using low heat over long amounts of time
Lightly brown food in a small amount of fat over moderate heat
To cook food in a flavorful liquid
To cook food in hot liquid in boiling water
To broil over hot coals or on a griddle

20 Clues: Heat transfer from a heat source • To cook food in a flavorful liquid • To cook uncovered under direct heat • Cook food in small amount of hot liquid • To broil over hot coals or on a griddle • To cook food in an oven with dry, hot air • Cook food in water just below boiling point • Cooking with dry heat in closed environment • To cook food in hot liquid in boiling water • ...

Nutrition and wellness 2022-01-24

Across

to dip a food briefly in boiling water and then in cold water to stop the cooking process
to make straight, shallow cuts with a slicing knife on the surface of the food
to cut food into small pieces with kitchen shears
to heat sugar until it liquifies and darkens in color
to loosen the flavorful food particles in a pan after food has been browned
to mix thoroughly and add air into foods
to sprinkle food heavily with flour or another crumbly
to use a grinder to break up a food into different sized particles
to make liquid clear by removing solid particles
to remove the center of a fruit
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy
to shape a food by hand or by placing it in a decorative mold
to add flavor to a food by soaking it in a cold, seasoned liquid
used to gently mix a light fluffy mixture into a heavier one
to beat ingredients until they are soft and creamy
to divide a food into 4 equal parts
cutting food into small, irregular pieces and to chop it finely

Down

to coat food with three different layers
to cut a food into large, thin pieces with a slicing knife
to separate solid particles from a liquid
to soak dry ingredients in hot liquid to extract flavor or soften the texture
to cut off a very thin layer of peel with a paring knife cubeanddice cutting food into small, square pieces
to coat food heavily with flour, bread crumbs, or cornmeal
to heat liquid to just below the boiling point
to leave an opening in a container so steam can escape during cooking
to boil a mixture in order to evaporate the liquid and intensify the flavor
to coat a food with a liquid that forms a glossy
mixing in a circular motion
to use a pastry brush to coat a food with liquid, such as melted butter
adding flavorings to food
to break or tear off small layers of food with with a fork
to cut a food into very thin strips
to cook food into a sugary syrup
to pulverize food into crumbs, powder, or paste
to coat food with flour
to crush foods into a smooth mixture with a masher or a beater
to grind or mash cooked fruits or vegetables until they are smooth
to remove a stone or seed from fruit using a sharp knife baste to pour liquid over a food as it cooks

A feast of terms 2025-09-18

Across

Combining ingredients and mixing them.
Using a whisk.
Putting the food away for a long time.
Putting something in the oven
Making the food brown
Cutting food into little pieces
Pressing the button on the oven to start the oven
A machine that mixes ingredients
A liquid that comes from a cow

Down

Squashing the potatoes.
A dairy product that is from cows that is normally on bread
A food normally eaten in italy
A very cold area in your fridge.
Drying food at high heat
An ingredient that makes food taste sweeter.
Mixing ingredients together to make food
Moving the food around and folding it
Using a tool to cut the cheese
Cooks food from the top of the oven.
Putting decoration on a dessert to make it look better

20 Clues: Using a whisk. • Making the food brown • Squashing the potatoes. • Drying food at high heat • Putting something in the oven • A food normally eaten in italy • Using a tool to cut the cheese • A liquid that comes from a cow • Cutting food into little pieces • A very cold area in your fridge. • A machine that mixes ingredients • Cooks food from the top of the oven. • ...

Health vocabulary 2023-05-09

Across

the process by which your body takes in and uses food.
the spreading of pathogens from one food to another.
are compounds found in food that help regulate many body processes.
are elements found in food that are used by the body.
are a set of recommendations about smart eating and physical activity for all Americans.
is a unit of heat used to measure the energy your body uses and the energy it receives from food.
is treating a substance with heat to kill or slow the growth of pathogens.
a waxy fatlike substance
illness, or food poisoning.
substances in food that your body needs to grow, to repair itself and to supply you with energy.
is the psychological desire for food.

Down

substances added to a food to produce a desired effect.
These foods have a high ratio of nutrients to calories.
is a condition in uni foods ways immune system reacts to substances in some foods
are starches and sugars found in foods, which provide your body's main source of energy.
a condition in which the bones become fragile and break easily.
is the natural physical drive to eat, prompted by the body's need for food.
a negative reaction to food that doesn't involve the immune system
an interactive side to healthful eating and active living
are nutrients the body uses to build and maintain its cells and tissues.
a tough complex carbohydrate that the body cannot digest.

21 Clues: a waxy fatlike substance • illness, or food poisoning. • is the psychological desire for food. • are elements found in food that are used by the body. • the process by which your body takes in and uses food. • substances added to a food to produce a desired effect. • an interactive side to healthful eating and active living • ...

Foods... 2012-12-20

Across

To make liquids flow away from a solid food by placing the food in a colander
To cook food in liquid at temperatures just below the boiling point
To thoroughly mix foods using a vigorous over-and-over motion
Small, colorful, edible bits of food used to enhance the appearances and texture of any dish
To cook meats or poultry uncovered in a conventional oven
To cook food by browning it and then simmering it in a small amount of liquid
Cooking food by immersing it in hot fat
To cook food under or over direct heat
To make shallow, straight cuts in the surface of foods
To cut food into small cubes
to separate solid particles from a liquid by pouring the liquid through a fine screen
To combine ingredients thoroughly by beating or stirring
To cut food into small pieces

Down

To incorporate air into a mixture by beating it vigorously, making it light and fluffy
To beat together ingredients such as shortening or sugar until creamy
To cut food into small square pieces
To put dry ingredients, such as flour, through a sifter to add air and reduce lumps
To cut up meat, stew it or fry it, and then serve it as a sauce or as a gravy
To cut food into small pieces by pressing and rubbing the food against the rough surface or a grater
Pour liquid over food as it cooks
To cook small pieces of food quickly in a small amount of oil at a high temperature
To mix ingredients with a spoon in a circular motion
To turn food into a smooth, thick semi liquid by putting through a strainer, blender, or food processor
To cut food into the smallest possible pieces
To mix ingredients thoroughly using a spoon or a whisk
To gently combine delicate ingredients
To cook food with steam by placing it in a basket or rack over boiling water
To cut food into long and thin pieces
To cut off a very thin layer of peel from fruits or vegetables

29 Clues: To cut food into small cubes • To cut food into small pieces • Pour liquid over food as it cooks • To cut food into small square pieces • To cut food into long and thin pieces • To cook food under or over direct heat • To gently combine delicate ingredients • Cooking food by immersing it in hot fat • To cut food into the smallest possible pieces • ...

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

32 Clues: To cook a food in a sugar syrup • To remove the center of a fruit • To sightly sprinkle a food with flour • To mix thoroughly and add air to food • to divide a food into four equal parts • to coat a food, such as chicken or fish • To remove the tough outer coating of a food • To soak dry ingredients, such as tea and herbs • To add flavor to a food by soaking it in a cold • ...

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Food Glossary Crossword Puzzle 2022-02-07

Food Glossary Crossword Puzzle crossword puzzle

Across

A method for cutting foods into small uniform shapes.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
Mixing two or more ingredients together until inseparable.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
To heat a liquid just below the boiling point.
Cooking food by exposure to direct, intense radiant heat.
The process of dividing pieces of food with a knife or other sharp tool.
Cutting food into very thin and long strips.
To separate and retain the coarse parts.
Cutting food into narrow strips with a knife or a grater.
Cooking food in a pan with a small amount of fat.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
Food is fried quickly in little to no fat.
Mixing or stirring ingredients rapidly until they are mixed.
The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Keeping a liquid just below its boiling point while being heated.
Blending of ingredients with a softened form of a solid fat.
Cooking food by dry heat, typically in an oven.
Coating an item of food in flour or breadcrumbs before cooking it.
beat food with a whisk or mixer to incorporate air and produce volume.
Cooking food by submerging it into hot fat.
The process of dividing food into extremely fine evenly sized units.

Down

Combining two or more ingredients.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Cooking food with prolonged exposure to heat in an oven or fire.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
A method for cutting food into bite-sized pieces.
Cook or brown food by exposure to a grill or other source of radiant heat.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Cooking food in an uncovered frying pan over direct heat using little to no fat.
To soak dry ingredients in liquid until infused into the liquid.
Cutting food into thin, relatively broad slices.
Cooking food by immersing it in high-temperature liquid.
A method of cutting food into small – ½ inch – cubes.
Cooking food in hot fat or oil, typically in a shallow pan.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
A method of food processing where big chunks of food are reduced into fine pieces.
Cooking food by simmering in a small amount of liquid.
Combining ingredients in a manner that allows even distribution among all the ingredients.

40 Clues: Combining two or more ingredients. • To separate and retain the coarse parts. • Food is fried quickly in little to no fat. • Cooking food by submerging it into hot fat. • Cutting food into very thin and long strips. • To heat a liquid just below the boiling point. • Cooking food by dry heat, typically in an oven. • Cutting food into thin, relatively broad slices. • ...

Cooking terms 2023-03-27

Across

To crush foods into a smooth mixture with a masher or a beater
To use a pastry brush to coat a food with liquid, such as melted butter
To make straight, shallow cuts with a slicing knife on the surface of the food
To pour liquid over a food as it cooks.
To heat sugar until it liquifies and darkens in color
To pulverize food into crumbs, powder, or paste
To make a liquid clear by removing solid particles
To use a grinder to break up a food into different sized particles
To soak dry ingredients in hot liquid to extract flavor or soften the texture
To loosen the flavorful food particles in a pan after food has been browned
To coat food with flour
To add flavor to a food by soaking it in a cold, seasoned liquid
To remove a stone or seed from fruit using a sharp knife
To remove the center of a fruit
To boil a mixture in order to evaporate the liquid and intensify the flavor
To cut a food into large, thin pieces with a slicing knife
To separate solid particles from a liquid
To coat a food with a liquid that forms a glossy finish
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy

Down

To dip a food briefly in boiling water and then in cold water to stop the cooking process
To coat food heavily with flour, bread crumbs, or cornmeal
and Mince Cutting food into small, irregular pieces and to chop it finely
To coat food with three different layers
and dice Cutting food into small, square pieces
To shape a food by hand or by placing it in a decorative mold
To cook food into a sugary syrup
Adding flavorings to food
To divide a food into 4 equal parts
To beat ingredients until they are soft and creamy
Mixing in a circular motion
To mix thoroughly and add air into foods
To lightly sprinkle food heavily with flour or another crumbly substance
To leave an opening in a container so steam can escape during cooking
To break or tear off small layers of food with a fork
To grind or mash cooked fruits or vegetables until they are smooth
Used to gently mix a light fluffy mixture into a heavier one
To cut a food into very thin strips
To heat liquid to just below the boiling point
To cut off a very thin layer of peel with a paring knife
To cut food into small pieces with kitchen shears

40 Clues: To coat food with flour • Adding flavorings to food • Mixing in a circular motion • To remove the center of a fruit • To cook food into a sugary syrup • To divide a food into 4 equal parts • To cut a food into very thin strips • To pour liquid over a food as it cooks. • To coat food with three different layers • To mix thoroughly and add air into foods • ...

Foodborne Illness 2023-08-22

Across

____________ danger zone that is between 40* and 140*.
To prevent Foodborne Illnesses during serving, wash hands _________ before serving or eating food.
To prevent Foodborne Illnesses when purchasing food _________ raw meat and poultry from other food by wrapping them in plastic bags.
Large __________ will cool slowly and unevenly as compared to a smaller __________.
Cross-______________: is the transfer of pathogenic bacteria between foods due to unwashed hands, kitchen equipment, or utensils.
Population which include senior citizens, pregnant women, young children, and those with cancer.
Food poisoning caused by exposure to feline waste.
Handling leftovers should be done as quickly as _________ after cooking to cool food rapidly.
One way to minimize foodborne illness.
Occur when one ingests food containing live, pathogenic microorganisms which grow in the intestinal tract and result in illness (two words).
Causes Hemolytic Uremic Syndrome.
Happens after cooking and is a common cause of food poisoning.
Food storage temperatures do this to the rate of bacterial growth.
An important component in the prevention of bacteria growth.
To prevent Foodborne Illnesses before food preparations, clean and _____________ the area.
___________ intoxications occur when eats food containing toxins which cause illness.
To prevent Foodborne Illnesses when storing food, clean the inside of the refrigerator weekly, and _________ old food.
Staphylococcal ____________ is the causative agent in staphylococcal food infections.

Down

Proper _________ Temperatures are usually not followed, resulting in exponential growth of bacteria.
_______________ microorganisms Are harmful microorganisms.
Does not alter the freshness, nutritional content, physical or chemical composition, aroma or taste of a food.
Temperature danger ______
Food poisoning caused by undercooked fish.
Counts which cause illness differ for each bacteria.
Are tiny organisms which can only be seen individually using a microscope.
Refrigerator storage times are affected by _______________.
Side effect of Campylobacteriosis.
Food poisoning caused by deli meats and hot dogs.
__________ microorganisms serve needed functions in the body and environment.
_____________ microorganisms cause food to spoil, giving the food an off flavor, odor or appearance.
Illness referred to as food poisoning.
To prevent Foodborne Illnesses during cooking, use a thermometer to determine safe ________ temperatures.
To prevent Foodborne Illnesses after food prep is complete, _______________countertops.
A type of food poisoning characterized by impaired swallowing, speaking, respiration, and
To prevent Foodborne Illnesses before food preparations, thaw food in the _____________, microwave or in cold water, not on the countertop.
Is the scientific discipline describing the handling, preparation and storage of food in ways which prevent foodborne illness (two words).
The illness caused by salmonella.
identifies critical points where contamination occurs in a product and presents solutions
Has an onset period of 4-7 days.
Has an onset time of 8-24 hours.
Food poisoning caused by undercooked pork products.
HACCP stands for Hazard Analysis _________ Control Points.

42 Clues: Temperature danger ______ • Has an onset period of 4-7 days. • Has an onset time of 8-24 hours. • Causes Hemolytic Uremic Syndrome. • The illness caused by salmonella. • Side effect of Campylobacteriosis. • Illness referred to as food poisoning. • One way to minimize foodborne illness. • Food poisoning caused by undercooked fish. • ...

CCM-YGO 2020-04-13

Across

Yugi's classmate whose mind is taken over by the Millennium Ring.
Joey's favorite food.
Tea's favorite food.
Favorite food of older Kaiba.
The series' dino duelist.
Kaiba, the younger brother.
Kaiba, the older brother.
Pegasus' first name.
Pegasus' favorite cheese.
Joey's last name.
Tristan's last name.
Japanese word for Grandpa Muto's favorite food.
Yugi, in the spirit of Pharaoh Atem.

Down

Mai's last name.
Tea's last name.
Yugi's grandpa.
Yugi's favorite food.
Japanese word for Tristan's favorite food.
Mai's favorite food, a penne.
Yugi, as a shy student at Domingo High School.

20 Clues: Yugi's grandpa. • Mai's last name. • Tea's last name. • Joey's last name. • Tea's favorite food. • Pegasus' first name. • Tristan's last name. • Joey's favorite food. • Yugi's favorite food. • The series' dino duelist. • Kaiba, the older brother. • Pegasus' favorite cheese. • Kaiba, the younger brother. • Favorite food of older Kaiba. • Mai's favorite food, a penne. • ...

home appliances 2024-04-19

Across

Removes wrinkles from clothes with heat and steam.
Cooks rice and grains automatically.
Boils water quickly for hot drinks or cooking.
Keeps food cold and fresh.
Brews coffee using ground coffee beans.
Cooks food using hot air circulation, often without oil.
Bakes, broils, and toasts smaller food items.
Cleans dishes and utensils automatically.
Mixes ingredients for baking or cooking.
Cooks food at low temperatures over several hours.

Down

Cleans clothes by washing and spinning.
Chops, slices, and grinds food quickly.
Mixes and purees food and liquids.
Toasts bread slices to desired crispness.
Extracts juice from fruits and vegetables.
Dries clothes after washing.
Cooks or heats food quickly using microwaves.
Cooks food using gas or electric burners.
Used for baking, roasting, and heating food.
Cleans floors and surfaces by suction.

20 Clues: Keeps food cold and fresh. • Dries clothes after washing. • Mixes and purees food and liquids. • Cooks rice and grains automatically. • Cleans floors and surfaces by suction. • Cleans clothes by washing and spinning. • Chops, slices, and grinds food quickly. • Brews coffee using ground coffee beans. • Mixes ingredients for baking or cooking. • ...

Recipe Basics Review: Alexis Cook 2023-03-07

Recipe Basics Review: Alexis Cook crossword puzzle

Across

prepare food by applying heat in an form
mix ingredients lightly without mashing or crushing them
cook food in steam generated by boiling water
portable electric grill used to broil food
cook below the boiling point but to where some small bubble form
mix by going in a circular motion
lbs
Tbsp
remove or strip of skin of fruits or veggies
hr

Down

pan used for baking and serving main dishes
toasts bread and heats up food
to cook food directly under a form of heat
add salt, pepper, or other spices to enhance the flavor
beat food rapidly
min
to cut food into very small pieces/cubes
cut or chop food as finely as possible
tool used to mix hard fat into flour
cook food in a small amount of fat

20 Clues: hr • min • lbs • Tbsp • beat food rapidly • toasts bread and heats up food • mix by going in a circular motion • cook food in a small amount of fat • tool used to mix hard fat into flour • cut or chop food as finely as possible • prepare food by applying heat in an form • to cut food into very small pieces/cubes • to cook food directly under a form of heat • ...

cooking terms 2023-09-27

Across

to lightly brown
to turn on an appliance
to cook meat
to cut food into very fine
to stir or mix ingredients
to work a ball
to lower a food's temp
to cook large pieces of meat
to cook food in hot liquid
to cut or break food
to rub fat on the surface
to remove the stem
to cook food in liquid
to cook uncovered under
to cut food into small, equal
to cook food ina small amount of hot fat
to cook bite-seized small pieces

Down

to blend or mix
to roast slowly
to mix using a spoon or wire whisk
to cook in an oven
to cook food in a pan
to cook food ina microwave
to cause a solid food
to remove the outer layer
to cook food by completely immersing
to broil over hot coals
to separate solid from liquid
to change food from
to reduce dry ingredients

30 Clues: to cook meat • to work a ball • to blend or mix • to roast slowly • to lightly brown • to cook in an oven • to remove the stem • to change food from • to cut or break food • to cook food in a pan • to cause a solid food • to lower a food's temp • to cook food in liquid • to turn on an appliance • to broil over hot coals • to cook uncovered under • to remove the outer layer • ...

food frenzy fun! 2020-05-07

Across

dairy treat
i am going to ----- out tonight
apple for example etc.
the best come homemade
the food has a ---------- taste
yellow condiments that comes from company Hein
i ---- eat something
all the above is ----
fast food place that serves a (frosty
2 wrds. - a healthy drink
veggie that is green
a red fruit round
now it is time to be ------at the lunch table
this food is -----
many brands of this consist of Pepsi
cheese food

Down

good with ketchup or salt and pepper
italian food favorite dish
chicken ----- are the best from buffalo wild ----
a fruit that is green
a italy food with cheese and meat and toppings as the filling
smelly food
it is a frozen dairy comes in many flavors
comes in loaves
soda, milk or juice etc.
like keilbasa
a stuffed meat & cheese food in warm bread 2 wrds.
a nut
food such as lobster crab and flounder
comes from cow or farm
a food fruit thats yellow

31 Clues: a nut • dairy treat • smelly food • cheese food • like keilbasa • comes in loaves • a red fruit round • this food is ----- • i ---- eat something • veggie that is green • a fruit that is green • all the above is ---- • apple for example etc. • the best come homemade • comes from cow or farm • soda, milk or juice etc. • 2 wrds. - a healthy drink • a food fruit thats yellow • italian food favorite dish • ...

Cooking Terms 2024-04-30

Across

used to make food look shiny without adding flavor
When you add liquid to your food for flavor
cut into squares and cubes
when you add a little bit of oil
used to mix food efficiently
rapid cooking method that uses high heat
obtaining the correct amount of seasoning to use
used to skin the food
working the dough
crispy top layer
brown sugar and butter used to sweeten food
just below boiling
cut into tiny pieces

Down

a sweet gel like sauce
used to get liquids out of a food
1/8 teaspoon of a seasoning
When water begins to bubble due to heat
evaporation of a liquid to cook your food
quickly brown the surface of an item
cooking the item after its been removed from heat
used to cut the food
When the food isnt fully cooked and finished later
when you heat a food, followed by an ice bath to peal
skin of a citrus fruit
lower temperature to thicken the food

25 Clues: crispy top layer • working the dough • just below boiling • used to cut the food • cut into tiny pieces • used to skin the food • a sweet gel like sauce • skin of a citrus fruit • cut into squares and cubes • 1/8 teaspoon of a seasoning • used to mix food efficiently • when you add a little bit of oil • used to get liquids out of a food • quickly brown the surface of an item • ...

Ch. 6 - Introduction to Food Safety 2021-01-06

Ch. 6 - Introduction to Food Safety crossword puzzle

Across

A population of certain groups of people which are at a higher risk for getting a foodborne illness.
The leading cause of foodborne illness that can survive refrigerator and freezer temp. They cannot grow in food, but will grow inside the body.
Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly responsible for spoiling food (ex: mold, yeast)
Something with the potential to cause harm
Food that can be eaten without further preparation, washing, or cooking.
Organisms that get nourishment and protection from another living organism known as a host. Live in many types of food and water
A formal review or examination conducted to see if an operation is following food safety laws.
Microorganisms that cause illness, and is the greatest threat to food safety in a food-service operation.
The temperature range between 41*F - 135*F, where bacteria grow the fastest.
A disease transmitted to people by food
When two or more people become sick with the same foodborne illness after eating the same food and is confirmed by lab analysis.
Microorganism that can spoil food quickly, characterized by smell, taste, or discoloration.

Down

When harmful things are present in food, making it unsafe to eat.
The body's defense against illness.
Small, living organisms that can be seen only through a microscope. Most living things carry these on their bodies.
Tiny plants that grow well in acidic food such as jams, jellies, and cured, salty meats. Sometimes used intentionally to affect the flavor and characteristics of a product such as cheese.
When a food item containing an allergen comes into contact with another food item and their proteins mix. (refers specifically to food allergens)
The naturally occurring proteins that cause allergic reactions.
Food that is most vulnerable to pathogen growth, also referred to as food that needs time and temperature control for safety.
A common type of microorganism that needs 6 conditions to grow; several species are pathogens that can cause infections diseases
The body's negative reaction to a food protein.

21 Clues: The body's defense against illness. • A disease transmitted to people by food • Something with the potential to cause harm • The body's negative reaction to a food protein. • The naturally occurring proteins that cause allergic reactions. • When harmful things are present in food, making it unsafe to eat. • ...

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Terms and Safety 2025-01-09

Across

dividing foods into smaller parts
to cut off a very thin layer of peel with a paring knife
to cut a food into large, thin pieces with a slicing knife
to cut food into small pieces with kitchen shears
to beat quickly and vigorously to incorporate air into a mixture, making it light and flufffy
to beat ingredients, combining until soft and creamy
to break or tear off small layers of food with a fork
to mix thoroughly and add air to foods
to lightly sprinkle a food with flour or confectioners' sugar
to put small pieces of food on the surface of another food
to pulverize food into crumbs, powder, or paste
to cut food into very thin strips
to crush food into a smooth mixture with a masher or beater
to mix with a spoon or wire whisk in a circular motion
to break up a food into coarse, medium, or fine particles
to coat food heavily with flour, breadcrumbs, or cornmeal
to coat a food with a liquid that forms a glossy finish

Down

to divide a food into four equal pieces
to dip a food briefly in boiling water and then cold water to stop the cooking preocess
to grind or mash cooked fruits or vegetables until they are smooth
to pour liquid over a food as it cooks, using a baster or spoon
to coat a food with flour
to use a pastry brush to coat a food with liquid
to mix ingredients by tumbling them with tongs or a large spoon and fork
subtracting the weight of the container to find the weight of the food alone
adds flavor and texture
combining two or more ingredients thoroughly so they blend
to make straight shallow cuts with a slicing knife
used to gently mix a light fluffy mixture into a heavier one
to coat a food with three different layers

30 Clues: adds flavor and texture • to coat a food with flour • dividing foods into smaller parts • to cut food into very thin strips • to mix thoroughly and add air to foods • to divide a food into four equal pieces • to coat a food with three different layers • to pulverize food into crumbs, powder, or paste • to use a pastry brush to coat a food with liquid • ...

Food Glossary Crossword Puzzle 2022-02-07

Across

A method for cutting food into bite-sized pieces.
Cooking food by exposure to direct, intense radiant heat.
Food that is fried quickly in little to no fat.
beat food with a whisk or mixer to incorporate air and produce volume.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Mixing two or more ingredients together until inseparable.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Combining two or more ingredients.
The process of dividing food into extremely fine evenly sized units.
Cooking food with prolonged exposure to heat in an oven or fire.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
broil Cooking food in an uncovered frying pan over direct heat using little to no fat.
A method for cutting foods into small uniform shapes.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
fat fry Cooking food by submerging it into hot fat.
A method of cutting food into small – ½ inch – cubes.
in The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Cutting food into very thin and long strips.
Keeping a liquid just below its boiling point while being heated.

Down

To heat a liquid just below the boiling point.
Cooking food by simmering in a small amount of liquid.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
Cooking food by dry heat, typically in an oven.
Cooking food in a pan with a small amount of fat.
Coating an item of food in flour or breadcrumbs before cooking it.
Mixing or stirring ingredients rapidly until they are mixed.
Blending of ingredients with a softened form of a solid fat.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Cutting food into thin, relatively broad slices.
To separate and retain the coarse parts.
A method of food processing where big chunks of food are reduced into fine pieces.
Cook or brown food by exposure to a grill or other source of radiant heat.
Cutting food into narrow strips with a knife or a grater.
To soak dry ingredients in liquid until infused into the liquid.
The process of dividing pieces of food with a knife or other sharp tool.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
Cooking food by immersing in high-temperature liquid.
Cooking food in hot fat or oil, typically in a shallow pan.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Combining ingredients in a manner that allows even distribution among all the ingredients.

40 Clues: Combining two or more ingredients. • To separate and retain the coarse parts. • Cutting food into very thin and long strips. • To heat a liquid just below the boiling point. • Cooking food by dry heat, typically in an oven. • Food that is fried quickly in little to no fat. • Cutting food into thin, relatively broad slices. • ...

Food Glossary Crossword Puzzle 2022-02-07

Across

The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
To heat a liquid just below the boiling point.
Cutting food into very thin and long strips.
Cooking food in an uncovered frying pan over direct heat using little to no fat.
Blending of ingredients with a softened form of a solid fat.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Combining two or more ingredients.
Cooking food by dry heat, typically in an oven.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Cooking food in a pan with a small amount of fat.
The process of dividing pieces of food with a knife or other sharp tool.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
To soak dry ingredients in liquid until infused into the liquid.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Cooking food with prolonged exposure to heat in an oven or fire.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
To separate and retain the coarse parts.
Cooking food by submerging it into hot fat.
A method of food processing where big chunks of food are reduced into fine pieces.

Down

Cooking food by immersing it in high-temperature liquid.
Combining ingredients in a manner that allows even distribution among all the ingredients.
beat food with a whisk or mixer to incorporate air and produce volume.
Coating an item of food in flour or breadcrumbs before cooking it.
Cutting food into thin, relatively broad slices.
Mixing two or more ingredients together until inseparable.
A method for cutting food into bite-sized pieces.
The process of dividing food into extremely fine evenly sized units.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Cook or brown food by exposure to a grill or other source of radiant heat.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
Cooking food in hot fat or oil, typically in a shallow pan.
A method of cutting food into small – ½ inch – cubes.
Food is fried quickly in little to no fat.
Cutting food into narrow strips with a knife or a grater.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
Cooking food by simmering in a small amount of liquid.
Mixing or stirring ingredients rapidly until they are mixed.
Keeping a liquid just below its boiling point while being heated.
Cooking food by exposure to direct, intense radiant heat.
A method for cutting foods into small uniform shapes.

nutrition vocabulary 2020-01-09

Across

to shape a food by hand or placing It in a decorative mold
to make straight shallow cuts with a slicing knife in the surface of a food
to separate water from solid food, such as vegetables or cooked pasta
to beat quickly and vigorously to incorporate air into the mixture, making it light and fluffy
to put small pastry brush to coat a food with a liquid
to use a pastry brush to coat a food with
and mice, chopping means to cut food into small pieces
subtracting the weight to find the weight of food alone
dividing a food into smaller parts, using a tool with a sharp bladeStick method, comes in ¼ pound sticks, usually butter or margarine
to make a liquid clear by removing solid particles
to boil a mixture in order to evaporate the liquid and intensify the flavor
to cut a very thin layer of peel with a paring knife
to loosen the flavorful food particles in a pan after food has been browned
to add flavor to a food by soaking it in a cold seasoned liquid
to leave an opening in a container so steam can escape during cooking
to dip food briefly in boiling water and then into cold water to stop the cooking process
to add such flavorings as herbs and spices to a food
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon or fork
to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture
to coat a food, such as chicken or fish, with flour

Down

to remove a stone or seed from fruit using a sharp knife
to break or tear of small layers of food often cooked fish, with fork
to heat liquid to just below the boiling point
to cook a food in a sugar syrup
to coat a food with three different layers
to cut a food into large, thin pieces with a slicing knife
to separate solid particles from a liquid, such as broth by pouring the mixture through a strainer or sieve
to coat food heavily with flour, bread crumbs, or cornmeal
to heat sugar until it liquefies and darkens color
to remove the center of a fruit, such as an apple or pineapple
to lightly sprinkle a food with flour or confectioners’ sugar
to coat a food with a liquid that forms a glossy finish
pulverize food into crumbs, powder or paste with a rolling pin, or food processor
and dice, cutting food into small, irregular pieces
to pour liquid over a food as it cooks, using a baster or spoon
to cut a food, such as almonds into very thin strips
,to remove the tough outer coating of a food, such as eggs or nuts

37 Clues: to cook a food in a sugar syrup • to use a pastry brush to coat a food with • to coat a food with three different layers • to heat liquid to just below the boiling point • to heat sugar until it liquefies and darkens color • to make a liquid clear by removing solid particles • and dice, cutting food into small, irregular pieces • ...

Specific Cooking Methods 2021-02-21

Specific Cooking Methods crossword puzzle

Across

Cooking food over high heat until the surface of the food turns brown, but the interior of the food is uncooked.
Cooking food via radiation by placing it on a rack over a flame or heat source.
Cooking food rapidly in a small amount of fat over relatively high heat.
Cook small pieces of food with a sear and then completely cover them with liquid for the remaining cooking time.
Cooking food partially by boiling.
Cooking vegetables in a small amount of fat, uncovered until moisture is released and food is softened.
Cooking food in fat that comes halfway up its side; cooked at a little lower temperature than sautéing; food must be flipped once.
Food is briefly cooked in boiling water and then submerged into ice water to immediately stop the cooking process.
Cooking food via radiation by placing it on a rack under a direct flame or heat source.
Cooking food completely covered in hot fat.

Down

Cooking food with a little fat in a closed area, like an oven; gives food a well-browned exterior and a moist interior.
Cooking food in liquid that has been brought to and maintained at 212 F. The bubbles are big and create a lot of movement.
Cooking food slowly and steadily in a liquid heated from 185-200 F, just below boiling point. The bubbles are small, few and often appear on the edges of the pot.
Cooking food with hot air in a closed area, like an oven
Cooking food in a small amount of fat at high heat while constantly moving the food (usually in a wok); like sautéing, but with higher heat; food doesn’t get cooked all the way through.
Cooking food gently in a liquid between 150-185 F.
Cooking food with moist, hot air by placing the food above, but not in boiling water
Cook large, tough cuts of meat with a sear and then finish cooking in the oven or on the stove for a long time with liquid that comes halfway up the food item.

18 Clues: Cooking food partially by boiling. • Cooking food completely covered in hot fat. • Cooking food gently in a liquid between 150-185 F. • Cooking food with hot air in a closed area, like an oven • Cooking food rapidly in a small amount of fat over relatively high heat. • Cooking food via radiation by placing it on a rack over a flame or heat source. • ...

Additives and Preservation 2025-03-07

Additives and Preservation crossword puzzle

Across

_______ blanching is when fruit is soaked in a hot solution of sugar and water
Additives are separated from food or plants to use for particular properties.
Freezing is when water (ice) changes directly to a gaseous state.
Freezing A type of freezing that occurs with still air.
Clause is an article added to the Food Additive Amendment that states no substances that cause cancer in animals or humans can be added to food.
When freezing food, the storage container should be moisture-proof, airlocked, and _____.
A dehydration method that works best in hot, dry climates with good ventilation. Food is typically put on racks or hung from a hook.
The national organization that regulates food additives.
Freezing is when cold, circulating air is used to freeze food.
are any substances a food processor intentionally adds to food for a specific purpose.
A process where food is suspended in boiling water to prevent enzymatic activity/browning of food.
Packaging is when food is sterilized and placed in a sterile container. This type of packaging can be stored at room temperature (e.g., Capri Sun).
Food additives that are recognized by the FDA as Generally Recognized as Safe are added to the ______ list.
When canning, what should you not reuse?
Pack method is when food is heated in liquid, then packed into sterilized jars. The food softens and allows for closer packing.
The complete destruction of microorganisms.
is the only preservation method that kills microorganisms.
What has the goal of maintaining safety, flavor, texture, killing bacteria, and nutrient value.

Down

Additives are made in a laboratory using technology or chemicals modified to create new substances.
A commercial canning machine used to make canned food commercially sterile.
A process that uses high heat to kill microorganisms off off of food and beverages
When sealed containers are submerged in boiling water. Used for canning high-acid foods.
The best method for thawing food is in the _______.
Burn A result of when food is exposed to extreme low temperatures in a freezer causing
Is the process that lowers or removes water from food so microorganisms cannot grow and enzymatic activity is slowed.
A dehydration pretreatment that soaks food in a liquid solution (a common allergen).
Processing occurs when containers of food are heated under pressure in a pressure canner. Used for canning low-acid foods.
A process that breaks down glucose into ethyl alcohol, lactic acid, and acetic acid using microorganisms.
Pack method is when food is packed into sterilized jars without preheating; boiling liquid is poured on top.
Additives are accidentally introduced during the production, handling, or processing of food.

30 Clues: When canning, what should you not reuse? • The complete destruction of microorganisms. • The best method for thawing food is in the _______. • Freezing A type of freezing that occurs with still air. • The national organization that regulates food additives. • is the only preservation method that kills microorganisms. • ...

AV1 - Food and cooking 2015-09-07

Across

food in a can
things to keep food in
a sauce that you eat with desert
uncooked food
food that has been heated
food cooked in hot oil
food that is kept at a temperature below freezing

Down

nice (tasting)
old food that isn't fresh
food cooked on a barbecue
food cooked in boiling water
food that people eat for breakfast
food cooked very quickly in a special machine
foot cooked by boiling water vapour
non sweet food
food that is newly picked or prepared

16 Clues: food in a can • uncooked food • nice (tasting) • non sweet food • things to keep food in • food cooked in hot oil • old food that isn't fresh • food cooked on a barbecue • food that has been heated • food cooked in boiling water • a sauce that you eat with desert • food that people eat for breakfast • foot cooked by boiling water vapour • food that is newly picked or prepared • ...

Nutrition Crossword 2021-02-17

Across

Drink with a lot of fruits and vegetables
Dish with lots of lettuce and veggies
Chocolate dessert made in the oven
A dessert you eat with milk
Hot sandwich with cheese and butter
Food made with bread, cheese and toppings
Cold dessert; sometimes put on pie
Eggs with veggies
Yummy food made with small noodles and cheese
Mexican food made with small tortillas

Down

Mexican food you can eat with your hands
Noodles with red sauce and meatballs
A yellow food
Food made with bread, condiments, meat and other toppings
Breakfast food made with bread, eggs, cinnamon and sugar
A dessert you eat on special occasions
Yummy breakfast food
Breakfast food made in a bowl with milk
Warm dessert with crust
Made in a toaster with bread

20 Clues: A yellow food • Eggs with veggies • Yummy breakfast food • Warm dessert with crust • A dessert you eat with milk • Made in a toaster with bread • Chocolate dessert made in the oven • Cold dessert; sometimes put on pie • Hot sandwich with cheese and butter • Noodles with red sauce and meatballs • Dish with lots of lettuce and veggies • A dessert you eat on special occasions • ...

Adam Lee's Cooking Terms and Tools Crossword Puzzle 2025-02-11

Adam Lee's Cooking Terms and Tools Crossword Puzzle crossword puzzle

Across

– Beat quickly to add air and volume.
– Cook quickly in a little hot oil.
– Press, fold, and turn dough until it's smooth.
– Mix ingredients gently without crushing.
– Cook in the oven using dry heat.
– Cook food directly under intense heat.
– Mix butter and sugar until fluffy.
– Add a decorative touch to a dish.
– Let food soak in a flavorful liquid.
– Cut food into tiny, even cubes.
– Give veggies a hot bath, then a quick chill.
– Spoon juices over food to keep it moist.
– Shred food into tiny bits using a tool.

Down

– Chop food into extra fine bits.
– Mix butter into flour until crumbly.
– Lightly coat food in flour or breadcrumbs before cooking.
– Gently cook food in simmering liquid.
– Heat liquid just below boiling point.
– Heat liquid until it bubbles rapidly.
– Stir ingredients until they become one.
– Give food a golden, crispy surface.
– Remove the skin from fruits or veggies.
– Slice food into perfect boxy shapes.
– Cut food into rough, small pieces.
– Pass dry ingredients through a fine mesh.

25 Clues: – Chop food into extra fine bits. • – Cut food into tiny, even cubes. • – Cook in the oven using dry heat. • – Cook quickly in a little hot oil. • – Add a decorative touch to a dish. • – Mix butter and sugar until fluffy. • – Cut food into rough, small pieces. • – Beat quickly to add air and volume. • – Give food a golden, crispy surface. • ...

Safety & Sanitation Crossword 2025 2020-09-16

Safety & Sanitation Crossword 2025 crossword puzzle

Across

A Proper way to thaw food
Free of germs/Pathogens
Germs are Transferred from one Surface or Food to Another
Food, Acidity, Time/Temp. Oxygen, Moisture
Keep pest from entering building
Total hand-washing time
# of steps when cleaning & Sanitizing
First In First Out
How dishes are stored
When a Virus or Parasite contaminate food
Symptom of Hep. A
Must wear gloves when handling
1st step when cleaning stationary equipment
Number of steps when cooling food
Gets sick from food or drink
Tree nuts, dairy, and shellfish
Total amount of time to cool food

Down

Wiping your nose then preparing food
naturally occuring cotaminate
Elderly, babies, pregnant women
Cooked to 165
41-135
Cooked to 145
Final step in cleaning/sanitizing
A proper method for cooling food
Free of dirt & debris
# of steps when using triple sink
Tool to know if food is cooked correctly
Jewelry that can be worn in kitchen
Cooked to 155
Poultry, sprouts, and shellfish
2 or more people get sick from same food

32 Clues: 41-135 • Cooked to 165 • Cooked to 145 • Cooked to 155 • Symptom of Hep. A • First In First Out • Free of dirt & debris • How dishes are stored • Free of germs/Pathogens • Total hand-washing time • A Proper way to thaw food • Gets sick from food or drink • naturally occuring cotaminate • Must wear gloves when handling • Elderly, babies, pregnant women • Poultry, sprouts, and shellfish • ...

Culinary Term Crossword 2025-11-11

Culinary Term Crossword crossword puzzle

Across

To mix a substance by folding inwards from the outer sides of the bowl
To thoroughly combine ingredients equally by mixing
To cut food into super tiny pieces
To sear food, then simmer it in a small amount of liquid in a covered pot
To chop food evenly into small pieces or cubes
A smooth & creamy substance, made up of fruits or vegetables
To let ingredients sit in a flavorful liquid
To reduce food into smaller shreds by rubbing it against a grater
To put a substance through a sieve to make it even

Down

To cook food until it becomes brown
To cook food in water & at a high temperature
To submerged food boiling water, then ice
To heat liquid so it bubbles gently, not rapidly
To mix ingredients vigorously
To cut food into thin, flat pieces
Cooking methods that don’t use water or water-based liquid
To cut food into smaller pieces
To cut substances into other substances
To prepare food using dry heat
To fry uncovered food in fat & at a high temperature

20 Clues: To mix ingredients vigorously • To prepare food using dry heat • To cut food into smaller pieces • To cut food into thin, flat pieces • To cut food into super tiny pieces • To cook food until it becomes brown • To cut substances into other substances • To submerged food boiling water, then ice • To let ingredients sit in a flavorful liquid • ...

Cooking Terms 2020-09-15

Across

To cook food items, often meat or poultry, uncovered in an oven.
frying Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.
To cut food into large, thin pieces.
To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
To coat an item of food in flour or breadcrumbs before cooking it.
To cook food by first browning it, then simmering in a small amount of liquid.
To make shallow, straight cuts on the surface of a food.
To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
To brush or pour liquid over a food as it cooks.
To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
To cook food in a small amount of fat over medium-high heat.

Down

To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.
To cut food into the smallest possible pieces.
To gently combine delicate ingredients.
To cook food under direct heat.
To cut off a very thin layer of peel from fruits and vegetables.
Cube shaped (medium ½ x ½ x ½” and small is ¼ x ¼ x ¼”)
To thoroughly mix foods using a vigorous over-and-over motion.
Small, colorful, edible bits of food used to enhance the appearance of a dish.
To cook food in liquid just below the boiling point (small bubbles are rising to the surface but not bursting)
To cut food into small, irregular pieces.
To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.

23 Clues: To cook food under direct heat. • To cut food into large, thin pieces. • To gently combine delicate ingredients. • To cut food into small, irregular pieces. • To cut food into the smallest possible pieces. • To brush or pour liquid over a food as it cooks. • Cube shaped (medium ½ x ½ x ½” and small is ¼ x ¼ x ¼”) • ...

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Food Glossary Crossword Puzzle 2022-02-07

Across

Moving a spoon or other implement around in order to mix ingredients thoroughly.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Cook or brown food by exposure to a grill or other source of radiant heat.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
Cooking food by dry heat, typically in an oven.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Cooking food in a pan with a small amount of fat.
Cooking food by immersing in high-temperature liquid.
Cooking food by simmering in a small amount of liquid.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Coating an item of food in flour or breadcrumbs before cooking it.
To separate and retain the coarse parts.
Cooking food in an uncovered frying pan over direct heat using little to no fat.
The process of dividing pieces of food with a knife or other sharp tool.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Cutting food into narrow strips with a knife or a grater.
A method of food processing where big chunks of food are reduced into fine pieces.
Cooking food by submerging it into hot fat.

Down

The process of dividing food into extremely fine evenly sized units.
Combining two or more ingredients.
To soak dry ingredients in liquid until infused into the liquid.
Cutting food into very thin and long strips.
A method of cutting food into small – ½ inch – cubes.
To heat a liquid just below the boiling point.
Combining ingredients in a manner that allows even distribution among all the ingredients.
Blending of ingredients with a softened form of a solid fat.
Keeping a liquid just below its boiling point while being heated.
Cooking food in hot fat or oil, typically in a shallow pan.
Cutting food into thin, relatively broad slices.
Cooking food with prolonged exposure to heat in an oven or fire.
A method for cutting food into bite-sized pieces.
Mixing or stirring ingredients rapidly until they are mixed.
Mixing two or more ingredients together until inseparable.
A method for cutting foods into small uniform shapes.
Food that is fried quickly in little to no fat.
Cooking food by exposure to direct, intense radiant heat.
beat food with a whisk or mixer to incorporate air and produce volume.

40 Clues: Combining two or more ingredients. • To separate and retain the coarse parts. • Cooking food by submerging it into hot fat. • Cutting food into very thin and long strips. • To heat a liquid just below the boiling point. • Cooking food by dry heat, typically in an oven. • Food that is fried quickly in little to no fat. • Cutting food into thin, relatively broad slices. • ...

Food Glossary Crossword Puzzle 2022-02-07

Across

A method for cutting food into bite-sized pieces.
Cooking food by exposure to direct, intense radiant heat.
Food that is fried quickly in little to no fat.
beat food with a whisk or mixer to incorporate air and produce volume.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Mixing two or more ingredients together until inseparable.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Combining two or more ingredients.
The process of dividing food into extremely fine evenly sized units.
Cooking food with prolonged exposure to heat in an oven or fire.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
broil Cooking food in an uncovered frying pan over direct heat using little to no fat.
A method for cutting foods into small uniform shapes.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
fat fry Cooking food by submerging it into hot fat.
A method of cutting food into small – ½ inch – cubes.
in The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Cutting food into very thin and long strips.
Keeping a liquid just below its boiling point while being heated.

Down

To heat a liquid just below the boiling point.
Cooking food by simmering in a small amount of liquid.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
Cooking food by dry heat, typically in an oven.
Cooking food in a pan with a small amount of fat.
Coating an item of food in flour or breadcrumbs before cooking it.
Mixing or stirring ingredients rapidly until they are mixed.
Blending of ingredients with a softened form of a solid fat.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Cutting food into thin, relatively broad slices.
To separate and retain the coarse parts.
A method of food processing where big chunks of food are reduced into fine pieces.
Cook or brown food by exposure to a grill or other source of radiant heat.
Cutting food into narrow strips with a knife or a grater.
To soak dry ingredients in liquid until infused into the liquid.
The process of dividing pieces of food with a knife or other sharp tool.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
Cooking food by immersing in high-temperature liquid.
Cooking food in hot fat or oil, typically in a shallow pan.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Combining ingredients in a manner that allows even distribution among all the ingredients.

Food Prep Techniques 2021-03-04

Across

To make a liquid clear by removing solid particles
To apply a thin layer of one food on to another food for flavor and texture.
To remove the tough outer coating of a food such as eggs or nuts
To cut food into large thin pieces
to separate water from solid foods by putting the food in a colander or strainer
to divide food into smaller parts, using a tool with a sharp blade.
To beat quickly and vigorously to incorporate air into a mixture
To chop finely
To remove a stone or seed from a fruit
To pulverize food into crumbs, powder or paste with a rolling pin, blender, or food processor.
To mix food that is cooking, with a spoon or wire whisk, in a circular motion
To soak dry ingredients into a hot liquid to extract the flavor.
To cut off a very thin layer of peel.
convenient method used for measuring butter and margarine
Technique used to mix a light fluffy mixture into a heavier one.
To cut food into small irregular pieces.
Method for measuring fat where you subtract the amount of fat you want to measure from 1 cup, and pour the reulting amount of water into a liquid measuring cup, then add the fat until the water rises up to 1 cup.
to coat a food with three different layers usually in this order: flour, milk or eggs, then crumbs or corn meal.
to loosen the flavorful food particles in a pan after food has been browned, by pouring off excess fat, and stirring in and simmering it in a small amount of water.
To add flavor to food by soaking it in a cold flavored liquid
measuring method where fat (shortening) is packed into a dry measuring cup, pressing firmly to eliminate pockets of space and air bubbles
To leave an opening in a container so steam can escape during cooking.
Use a pastry brush to coat foods with melted butter or a sauce
To coat food with a liquid that forms a glossy finish.

Down

to cut food into small 1/8 - 1/4 inch squares
To break or tear off small layers of food with a fork.
To dip a food briefly into boiling water, and then into cold water to stop the cooking.
To add flavoring such as herbs and spices to a food
To pour liquid over a food as it cooks
To break up food into coarse, medium, or fine particles
To cut food into small 1/2 inch squares
To divide food into four equal pieces
To boil a liquid in order to evaporate the liquid and intensify the flavor
To mix thouroughly and add air to food
To separate solid particles form a liquid by pouring it through a sieve
to crush food into a smpoth mixture with a masher or beater
To heat sugar until it liquifies and darkens in color
To cut a food such as almonds into very thin strips
To make straight shallow cuts with a knife in the surface of food for the purpose of tenderizing and allowing sauces to sink in.
to heat a liquid to just below the boiling point
To mix ingredients by tumbling them with tongs or forks.
to cut food into small pieces with kitchen shears
to beat ingredients such as shortening and sugar, combining until creamy
to cut food such as cheese or carrots into small thin pieces by pressing and rubbing against a grater.
To coat food, such as chicken or fish, with flour
To put small pieces of food, such as butter onto the surface of another food.
To grind or mash cooked fruits or vegetables until they are smooth
To lightly sprinkle food with flour or confectioners sugar
To coat food heavily with flour, bread crumbs or corn meal
Technique used to pull apart cooked meat with a fork.
to cook food in a sugar syrup.

51 Clues: To chop finely • to cook food in a sugar syrup. • To cut food into large thin pieces • To divide food into four equal pieces • To cut off a very thin layer of peel. • To pour liquid over a food as it cooks • To mix thouroughly and add air to food • To remove a stone or seed from a fruit • To cut food into small 1/2 inch squares • To cut food into small irregular pieces. • ...

Cooking terms crossword puzzel 2023-03-23

Cooking terms crossword puzzel crossword puzzle

Across

and mince- chop is into small pieces mince is to mince is to chop finely.
to mix thoroughly add air into foods.
to remove the center of a fruit.
to divide food into four equal pieces.
grind or mash cooked fruits or vegetables until they are smooth.
cut food into large thin pieces with a slicing knife.
to shape a food by hand or by placing it in a decorative mold.
to remove the tough outer coating on food.
make straight shallow cuts with a slicing knife in the surface of food.
to loosen the flavorful food particles in a pan after food has been browned.
mix a light fluffy mixture into a heavier on by moving the heavier mixture onto the lighter mixture.
cut food into small pieces with kitchen shears.
Method- Cutting through the proper measurement on butter.
to use a pastry brush to coat a food with liquid.
break or tear off small layers of food.
to put small pieces of food, such as butter on the surface of another food.
add flavor to a food by soaking it in a cold, seasoned liquid.
and shred- to cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
to coat a food with three different layers.
to beat sugar until it liquefies and darkens in color.
us a grinder to break up a food into coarse, medium, or fine particles.
to make a liquid clear by removing solid particles.
separate water from a solid food by putting the food in a colander or strainer.
to pour liquid over a food as it cooks using a baster or spoon.
and dice- cubed are about ½ inch squares and diced is ¼ to ½ inch squares.
to leave an opening in a container so steam can escape during cooking.

Down

dividing a food into smaller parts
to boil a mixture in order to evaporate the liquid and intensify the flavor.
to cut off a thin layer of the peel.
to heat liquid to just below the boiling point.
to mix ingredients such as salad greens and dressing by tumbling them with tongs or a large spoon and fork.
beat ingredients such as shortening and sugar, combing until soft and creamy.
combining two or more ingredients thoroughly so they blend.
coat food with a liquid that forms a glossy finish.
to add such flavoring such as herbs and spices to food.
to separate solid particles from a liquid such as broth, by pouring the mixture through a strainer or sieve.
to soak dry ingredients in hot liquid to extract flavor or soften the texture.
to coat a food, such as chicken or fish with flower.
crush food into a smooth mixture with a masher or a beater
cut food into thin strips.
subtracting the weight of the container to find the weight of the food alone.
method- Removing air bubbles in fat when using a measuring cub by pressing firmly to eliminate pockets of air.
to coat food heavily with flour, bread crumb, or cornmeal
method- subtract however much shortening you need from 1 cup and fill the rest of the cup with water and hold the fat below the water to measure.
putting a thin layer of another food on the food.
beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
to cook a food in a sugar syrup.
dip a food briefly in boiling water and then in cold water to stop the cooking process.
to remove a stone or seed from fruit using a sharp knife.
to lightly sprinkle a food with flour or confectioners’ sugar.
mix with a spoon or wire Wisk in a circular motion.

52 Clues: cut food into thin strips. • to remove the center of a fruit. • to cook a food in a sugar syrup. • dividing a food into smaller parts • to cut off a thin layer of the peel. • to mix thoroughly add air into foods. • to divide food into four equal pieces. • break or tear off small layers of food. • to remove the tough outer coating on food. • ...

Las fiestas y las noticias 2023-11-27

Las fiestas y las noticias crossword puzzle

Across

Food: 3.14
News: today
Holiday: attitude of gratitude.
Holiday: a very merry time.
Holiday: life anniversary.
Holiday: Love is in the air.
Food: It's cheesy
Food: Hey, latina.
News: lunch
Food: baked, mashed, etc...
Food: Stuff it.

Down

Holiday: Goodbye, Britain.
News: temperature
Holiday: Be not yourself.
News: date
Drink: with marshmallows, please.
Holiday: babies and spring.
News: tomorrow
Food: Gobble, gobble, gobble.
News: weather

20 Clues: News: date • Food: 3.14 • News: today • News: lunch • News: weather • News: tomorrow • Food: Stuff it. • News: temperature • Food: It's cheesy • Food: Hey, latina. • Holiday: Be not yourself. • Holiday: Goodbye, Britain. • Holiday: life anniversary. • Holiday: babies and spring. • Holiday: a very merry time. • Food: baked, mashed, etc... • Holiday: Love is in the air. • ...

Foodborne Troubles 2024-08-16

Across

One of the higher ups that control the food code
A way people contaminate food
A foodborne illness
If bad can cause an illness
If bad can cause sickness
Prevents you from getting sick
A cause from a foodborne illness
A part of the food code
A sickness from food poisoning
A sickness from bad food

Down

A leading cause of cross contamination
Bad food
A Cause when you get food poisoning
A symptom for foodborne illness
A symptom for a illness
How to make sure food is cooked correctly
A foodborne illness with parasites
A large amount of people getting sick at once
A group of people who find out the cause of sicknesses
Another word for bad food
What causes the sickness

21 Clues: Bad food • A foodborne illness • A symptom for a illness • A part of the food code • What causes the sickness • A sickness from bad food • If bad can cause sickness • Another word for bad food • If bad can cause an illness • A way people contaminate food • Prevents you from getting sick • A sickness from food poisoning • A symptom for foodborne illness • A cause from a foodborne illness • ...

UNIT 6 2021-02-04

Across

A type of food that is green and small
You put food in this device to make it hot
You do this by putting food on the metal bars with fire under
You spread this on your bread
You get this from drinking milk
Dry food that grow from a tree
This substance is in oil
Meat has this substance
You cook your food in deep oil
This substance is a lot in your candy
You do this when the food is no longer fresh
This is the place to store food

Down

You wash your hand in this
Before eating an banana, you have to do this
Chicken, pork and beef are some of the examples
You combine your food
A seed from plants, rice is an example
You get rid of the food in this
You do this to make your food into smaller pieces
This substance is in bread
You cook on this
You want your food to be like this

22 Clues: You cook on this • You combine your food • Meat has this substance • This substance is in oil • You wash your hand in this • This substance is in bread • You spread this on your bread • Dry food that grow from a tree • You cook your food in deep oil • You get this from drinking milk • You get rid of the food in this • This is the place to store food • ...

Global Foods Crossword For The Fam 2021-10-01

Global Foods Crossword For The Fam crossword puzzle

Across

When food tightens up into chunks.
Submerged in water, low heat.
An instruction list for food.
To burn on the surface.
Cooking of food in deep oils.
Result of mixing sugar and butter.
Cooking food on a rack over heat source.
French. To cut into thin strips.
To determine food information.
Heating without direct exposure to flame
Process of moistening during cooking.
An instrument used for cutting.
Cooking by direct exposure to heat
Bring 2 liquids to a same temp. to mix.
Cooking of food by putting it in water.

Down

To test for cookedness.
Browning of sugar.
To cut into small squares
French. Cooking in shallow pan.
Food ground up finely.
Cutting food into bite sized pieces.
Coating food with dry ingredients.
Cooking of food in shallow oils.
Cooking via moist heat. Boiling water.
Cutting into thin,broad pieces.
Cooked in high heat, to brown.
To replace with a similar item.
Long Food Processing. Aging.
Exposing to high heat,quick.
To mix together.

30 Clues: To mix together. • Browning of sugar. • Food ground up finely. • To test for cookedness. • To burn on the surface. • To cut into small squares • Long Food Processing. Aging. • Exposing to high heat,quick. • Submerged in water, low heat. • An instruction list for food. • Cooking of food in deep oils. • Cooked in high heat, to brown. • To determine food information. • ...

Foods 2025-09-10

Across

To cook food using dry heat in an oven.
To cut food into very small cubes.
To cook food gently just below the boiling point.
To blend food into a smooth, thick mixture.
A protein in wheat that gives dough elasticity.
A tool used in cooking or eating.
A microorganism used to make bread rise.
To work dough by pressing and folding it.
To put dry ingredients through a mesh to remove lumps.
The process that produces gas in dough and flavors in foods like yogurt.

Down

To heat the oven before putting food in.
To beat ingredients together with a rapid, sweeping motion.
To soak food in a seasoned liquid for flavor or tenderness.
A set of instructions for preparing a dish.
To cook food directly under intense heat.
Practices that keep food preparation safe and clean.
To cook food quickly in a small amount of fat.
To cook food using vapor from boiling water.
To gently combine ingredients without stirring vigorously.
To cut food into small pieces.

20 Clues: To cut food into small pieces. • A tool used in cooking or eating. • To cut food into very small cubes. • To cook food using dry heat in an oven. • To heat the oven before putting food in. • A microorganism used to make bread rise. • To cook food directly under intense heat. • To work dough by pressing and folding it. • A set of instructions for preparing a dish. • ...

ServSafe Unit 1&2 Vocab 2024-02-06

ServSafe Unit 1&2 Vocab crossword puzzle

Across

When food has stayed too long at temperatures that are good for the growth of pathogens
The presence of harmful substances in food
When a food handler does not wash their hands after using the bathroom, and their fecal matter is transmitted to food
The range of temperatures between 41 F and 135 F
Pathogens that produce poisons
Single-celled, living microorganisms that can spoil food and cause foodborne illness.
Pathogens that only sometimes make people sick
What bacteria change into when they lack nutrients
When two or more people have the same symptoms after eating the same food
The measure of acidity
Fungi that spoils food but can less commonly cause illness
How quickly foodborne-illness symptoms appear in a person
Small living creatures that require a host to live and reproduce
Small, living organisms that can be seen only through a microscope
A disease transmitted to people by food

Down

When pathogens are transferred from one surface or food to another
Food that can be eaten without further preparation
A yellowing of the skin and eyes
Groups that have a higher risk of getting a foodborne illness than others
Food, acidity, temperature, time, oxygen, moisture
The amount of moisture available in food for bacteria growth
The body's defense system against illness
Fungi that spoils food and can cause illness
Microorganisms that cause illness
The smallest of the microbial food contaminants
Food requiring time and temperature control for saftey

26 Clues: The measure of acidity • Pathogens that produce poisons • A yellowing of the skin and eyes • Microorganisms that cause illness • A disease transmitted to people by food • The body's defense system against illness • The presence of harmful substances in food • Fungi that spoils food and can cause illness • Pathogens that only sometimes make people sick • ...

Introduction to Food Safety 2021-02-02

Introduction to Food Safety crossword puzzle

Across

A formal review or examination conducted to see if an operation is following food safety laws.
When a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifically to food allergens.
Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples
Small, living organisms that can be seen only through a microscope; most living things, including humans, carry microorganisms on, or in, their bodies
the body's defense against illness
When two or more people get the same illness after eating the same food
Means that harmful things are present in food, making it unsafe to eat
The body's negative reaction to a food protein
Organisms that get nourishment and protection from another living organism known as a host, such as a person, animal, or plant
Food that can be eaten without further preparation, washing, or cooking
A disease transmitted to people by food

Down

Microorganisms that cause illness
A common type of microorganism
The temperature range between 41*F and 135*F95*C and 57*C), in which bacteria grow well
The leading cause of foodborne illness
Certain groups of people that have a higher risk of getting a foodborne illness than others, such as elderly people, preschool-age children, and people with compromised immune systems
Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime and bubbles
Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth
The naturally occurring proteins that cause allergic reactions.
tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies, and cured, salty meats such as bacon.
An easy way to remember the six conditions that bacteria need to grow, food, acidity, temperature, time, oxygen, and moisture
Something with the potential to cause harm

22 Clues: A common type of microorganism • Microorganisms that cause illness • the body's defense against illness • The leading cause of foodborne illness • A disease transmitted to people by food • Something with the potential to cause harm • The body's negative reaction to a food protein • The naturally occurring proteins that cause allergic reactions. • ...

Ch. 6 - Introduction to Food Safety 2021-01-06

Across

A population of certain groups of people which are at a higher risk for getting a foodborne illness.
The temperature range between 41*F - 135*F, where bacteria grow the fastest.
The body's negative reaction to a food protein.
Food that can be eaten without further preparation, washing, or cooking.
Small, living organisms that can be seen only through a microscope. Most living things carry these on their bodies.
A common type of microorganism that needs 6 conditions to grow; several species are pathogens that can cause infections diseases
Microorganism that can spoil food quickly, characterized by smell, taste, or discoloration.
When a food item containing an allergen comes into contact with another food item and their proteins mix. (refers specifically to food allergens)
A formal review or examination conducted to see if an operation is following food safety laws.
The leading cause of foodborne illness that can survive refrigerator and freezer temp. They cannot grow in food, but will grow inside the body.

Down

The body's defense against illness.
Something with the potential to cause harm
A disease transmitted to people by food
When two or more people become sick with the same foodborne illness after eating the same food and is confirmed by lab analysis.
The naturally occurring proteins that cause allergic reactions.
When harmful things are present in food, making it unsafe to eat.
Organisms that get nourishment and protection from another living organism known as a host. Live in many types of food and water
Tiny plants that grow well in acidic food such as jams, jellies, and cured, salty meats. Sometimes used intentionally to affect the flavor and characteristics of a product such as cheese.
Food that is most vulnerable to pathogen growth, also referred to as food that needs time and temperature control for safety.
Microorganisms that cause illness, and is the greatest threat to food safety in a food-service operation.
Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly responsible for spoiling food (ex: mold, yeast)

cooking terms 2022-01-14

Across

to cut off a thin layer of peel
to break or tear off small layers of food with a fork.
to cut a food, such as almonds, into very thin strips.
to tumble salad greens and dressing with tongs.
to put small pieces of food, such as butter, on the surface of another food.
to cut food into smaller pieces by pressing and rubbing the food against a grater. (3wds).
to cut food into small pieces with kitchen shears.
used to gently mix a light, fluffy mixture with a heavier one.
to lightly sprinkle a food with flour or confectioner's sugar.
to coat food heavily with flour, bread crumbs, or cornmeal.
to cut into cubes. (3wds).
to pour liquid over a food as it cooks, using a baster or a spoon.
to use a pastry brush to coat a food with a liquid, such as an egg wash.
to mix thoroughly and add air to foods.
to cut into small, fine pieces. (3wds).

Down

to pack the material into a measuring cup and level off the top. (3wds).
to coat a food, such as chicken or fish, with flour.
to divide food into equal pieces.
to cut food into large, thin pieces.
using water to measure out the right amount of fat. uses negative space. (2wds).
to use a grinder to make course particles, such as coffee beans.
to mix with a spoon or a wire whisk.
to crush food into a smooth mixture.
to coat a food with a liquid that forms a glossy finish.
to mash cooked fruits or vegetables until smooth.
to make straight, shallow cuts within food.
measuring method used on sticks of butter. the wrapper is usually divided into tablespoons. (2wds).
to pulverize food into crumbs.
to coat a food with different layers to create a breading, like chicken strips.
to beat quickly and vigourously to incorperate air into a mixture, making it light and fluffy.
to beat foods like shortening and sugar until soft.

31 Clues: to cut into cubes. (3wds). • to pulverize food into crumbs. • to cut off a thin layer of peel • to divide food into equal pieces. • to cut food into large, thin pieces. • to mix with a spoon or a wire whisk. • to crush food into a smooth mixture. • to mix thoroughly and add air to foods. • to cut into small, fine pieces. (3wds). • to make straight, shallow cuts within food. • ...

Kitchen 2022-02-08

Across

Pancakes
when you open the oven
holds room temp. food
use for drins
cutting
pull open for storage area
cooking
soup eating
pull out storage area
holds cold food

Down

put food on
wash food or dishes
place items
opens your cans
cut your food
baking
hard food utensil
what you eat

18 Clues: baking • cutting • cooking • Pancakes • put food on • place items • soup eating • what you eat • use for drins • cut your food • opens your cans • holds cold food • hard food utensil • wash food or dishes • holds room temp. food • pull out storage area • when you open the oven • pull open for storage area

Cooking Around The World 2012-11-20

Cooking Around The World crossword puzzle

Across

Cut the food
pan- Used to fry things
Items to help create it
Healthy foods
Cook the food in it
Board- Cut the food on
where do you buy the ingredients?
Milk, cheese, butter, yogurt
Cook the food on it

Down

Used to eat soup
Where the food is prepared
used to eat foods
what you need to make the food
cinnamon, chili
Beef, steak, sausages
Lay the ingredients on
used to grease things
To make it crispy
steps to make the food
Used to cook stir fries

20 Clues: Cut the food • Healthy foods • cinnamon, chili • Used to eat soup • used to eat foods • To make it crispy • Cook the food in it • Cook the food on it • Beef, steak, sausages • used to grease things • Lay the ingredients on • Board- Cut the food on • steps to make the food • pan- Used to fry things • Items to help create it • Used to cook stir fries • Where the food is prepared • ...

utensils 2025-01-22

Across

A plate to bake food in the oven
To blend and puree food
To stir and mix ingredients
A recipient to mix ingredients together
To flip, spread, and turn food
To chop, slice, and dice food
To peel fruits and vegetables
To open cans
To pour liquids
To grate cheese, vegetables, and other foods

Down

To measure very small amounts of ingredients
To protect the countertop while cutting
To measure small amounts of ingredients
To fry, sauté, and sear food
To bake, roast, and grill food
Paper to bake cookies, cakes, and other pastries on
To separate solids from liquids (eg: noodle from water)
To mix ingredients and incorporate air
To boil, simmer, and stew food
To serve soups, stews, and other liquids
To heat food quickly
To eat food

22 Clues: To eat food • To open cans • To pour liquids • To heat food quickly • To blend and puree food • To stir and mix ingredients • To fry, sauté, and sear food • To chop, slice, and dice food • To peel fruits and vegetables • To bake, roast, and grill food • To boil, simmer, and stew food • To flip, spread, and turn food • A plate to bake food in the oven • ...

FOLLOWING HYGIENE PROCEDURES 2022-07-13

FOLLOWING HYGIENE PROCEDURES crossword puzzle

Across

COMMON COLOUR OF CHOPPING BOARD RAW FISH IS PLACED
ITEM USED FOR DRYING HANDS AFTER WASHING
MAY BE ISSUED BY LOCAL COUNCIL FOR FAILURE TO COMPLY WITH FOOD SAFETY LAWS
THE FIRST WORD USED IN FIFO
THE FIRST WORD USED '-----' AS YOU GO
RATES AND COCKROACHES ARE EXAMPLES OF THIS HAZARD
FRIDGE SHELF POSITION RAW FOOD MAY BE PLACED
COMMON PHYSICAL HAZARD STARTING WITH THE LETTER H
INFORMATION ON FOOD SAFETY MAY BE DISPLAYED ON THIS
MUST BE CHANGED WHEN PERFORMING DIFFRENT TASK
PART OF BODY THAT MUST BE REGULARLY WASHED AND DRIED

Down

COLOUR OF BAND AID USED BY FOOD HANDLERS
ABBREVIATED NAME) FOOD SAFETY CODE USED BY AUSTRALIA AND NEW ZEALAND
WHAT CAN BE AFFECTED TO A BUSINESS OR PERSON WHO FAIL TO COMPLY WITH FOOD SAFETY
NAME OF BOOK VICTORIAN FOOD LAWS ARE FOUND
A WORD THAT PROCEEDS CONTAMINATION.(COMMON WHEN BACTERIA COMES INTO CONTACT WITH READY TO FOOD)
THE WORD IN THE TITLE OF THIS POSITION 'FOOD SAFETY ----------'
THE WORD STARTING WITH 'P' IN HACCP
AIRBORNE DISEASE
FRIDGE SHELF POSITION COOKED FOOD MAY BE PLACED
WORKS FOR LOCAL COUNCIL, CAN INSPECT A FOOD PREMISES

21 Clues: AIRBORNE DISEASE • THE FIRST WORD USED IN FIFO • THE WORD STARTING WITH 'P' IN HACCP • THE FIRST WORD USED '-----' AS YOU GO • COLOUR OF BAND AID USED BY FOOD HANDLERS • ITEM USED FOR DRYING HANDS AFTER WASHING • NAME OF BOOK VICTORIAN FOOD LAWS ARE FOUND • FRIDGE SHELF POSITION RAW FOOD MAY BE PLACED • MUST BE CHANGED WHEN PERFORMING DIFFRENT TASK • ...

20 key terms unit 1 2020-03-11

Across

food acidity temperature time oxygen moisture.
when microorganism from one food get onto another food spreading germs.
to cook something until it bubbles fast and keeps bubbling.
attacks the intestinal wall in humans and leads to organ failure.
to mix food round and round with a spoon.
to fold dough back and push it forward with the heel of your hands,e.g with bread dough.
to soak food in a liquid before cooking it.
to cook food on low heat for a long period of time.

Down

to cut into small pieces.
an electric kitchen utensil,e.g toaster.
to cut into small squares.
yo keep food in the refrigerator until it gets cold.
to beat butter or shortening until soft.
allergic reaction which involves 2 of the bodies systems.
to cook food in a little fat in a frying pan.
reaction in the immune system to the proteins of food.
to mix to or more ingredients.
to cut as small as possible.
to pour off water or juice from the food.
to cook food in oven,e.g cake.

20 Clues: to cut into small pieces. • to cut into small squares. • to cut as small as possible. • to mix to or more ingredients. • to cook food in oven,e.g cake. • an electric kitchen utensil,e.g toaster. • to beat butter or shortening until soft. • to pour off water or juice from the food. • to mix food round and round with a spoon. • to soak food in a liquid before cooking it. • ...

20 unit 1 key terms 2020-03-11

Across

food acidity temperature time oxygen moisture.
when microorganism from one food get onto another food spreading germs.
to cook something until it bubbles fast and keeps bubbling.
attacks the intestinal wall in humans and leads to organ failure.
to mix food round and round with a spoon.
to fold dough back and push it forward with the heel of your hands,e.g with bread dough.
to soak food in a liquid before cooking it.
to cook food on low heat for a long period of time.

Down

to cut into small pieces.
an electric kitchen utensil,e.g toaster.
to cut into small squares.
to keep food in the refrigerator until it gets cold.
to beat butter or shortening until soft.
allergic reaction which involves 2 of the bodies systems.
to cook food in a little fat in a frying pan.
reaction in the immune system to the proteins of food.
to mix to or more ingredients.
to cut as small as possible.
to pour off water or juice from the food.
to cook food in oven,e.g cake.

Global Foods Crossword For The Fam 2021-10-01

Across

Result of mixing sugar and butter.
Exposing to high heat,quick.
French. To cut into thin strips.
An instrument used for cutting.
Cutting into thin,broad pieces.
When food tightens up into chunks.
Cooking by direct exposure to heat
Coating food with dry ingredients.
Cooked in high heat, to brown.
Cooking via moist heat. Boiling water.
Cooking of food by putting it in water.
Process of moistening during cooking.
To test for cookedness.
Cooking of food in deep oils.
To burn on the surface.

Down

To determine food information.
Cooking food on a rack over heat source.
French. Cooking in shallow pan.
To cut into small squares
Food ground up finely.
Bring 2 liquids to a same temp. to mix.
To replace with a similar item.
Long Food Processing. Aging.
An instruction list for food.
Cutting food into bite sized pieces.
Browning of sugar.
To mix together.
Heating without direct exposure to flame
Cooking of food in shallow oils.
Submerged in water, low heat.

30 Clues: To mix together. • Browning of sugar. • Food ground up finely. • To test for cookedness. • To burn on the surface. • To cut into small squares • Exposing to high heat,quick. • Long Food Processing. Aging. • An instruction list for food. • Cooking of food in deep oils. • Submerged in water, low heat. • To determine food information. • Cooked in high heat, to brown. • ...

lunch and breakfast words in spanish 2022-01-25

lunch and breakfast words in spanish crossword puzzle

Across

A dairy item that eaten cold
A food that a nickname for a dog
A food from milk
A food from a pig
Is a type of sandwich that serve with ground beef
A fruit that red
What come from chicken
Food with different vegetable in it
A time of meal that you eat when it the afternoon
A variable of fruit
Food made from potable
A type of fruit that red

Down

A type of sandwich that have two item
A type of soup involve plants
A breakfast item that eaten with milk
A food from a pig and is crusty
time of meal that you eat in it the morning
A bake goods that round
Food that share a name with a color
A food made from wheat that put in toaster elplátano A type of fruit that yellow
A food that cut in triangle and have eight pieces
A food made from wheat
A food that a mix of different meats

23 Clues: A food from milk • A fruit that red • A food from a pig • A variable of fruit • What come from chicken • A food made from wheat • Food made from potable • A bake goods that round • A type of fruit that red • A dairy item that eaten cold • A type of soup involve plants • A food from a pig and is crusty • A food that a nickname for a dog • Food that share a name with a color • ...

Foods 2023-12-06

Across

Pleasant or flavorful in taste.
Remaining food from a previous meal.
Edible seeds of legumes, like lentils and beans.
Indigestible part of plant foods that aids digestion.
Essential nutrient for the body, providing energy and supporting cell function.
Sweet substance used to add sweetness to food
Food prepared and served for a meal.
List of food options available at a restaurant or for a meal.
Food with a significant amount of energy.
Components used in preparing a dish.
Food made from the entire grain, including bran and germ.

Down

Common seasoning to enhance flavor.
Recently harvested or prepared, not preserved.
Food with a relatively low amount of energy.
Birds raised for meat, such as chicken or turkey.
foods: Items that have undergone various alterations during manufacturing.
The distinctive taste of a food or drink.
A serving size or quantity of food.
Thin pieces or portions of food, often cut.
sure to balance your diet by including a variety of nutrients from different food groups.
The habitual pattern of eating.

21 Clues: Pleasant or flavorful in taste. • The habitual pattern of eating. • Common seasoning to enhance flavor. • A serving size or quantity of food. • Remaining food from a previous meal. • Food prepared and served for a meal. • Components used in preparing a dish. • The distinctive taste of a food or drink. • Food with a significant amount of energy. • ...

Animal Food Product Crossword 2025-10-10

Animal Food Product Crossword crossword puzzle

Across

the process of converting the original, raw product into a final product ready for consumption
sell prepared foods to consumers
preparing the animal food products to be sold
large area of grass or pastureland where animals freely roam and graze
buying or selling in large quantities for resale
selling of animal food products to the consumer
the type of operation or process involved in manufacturing animal food products
products come from beef cattle
storing the food containers
products come from pigs
types of containers to keep food safe during transportation
the selling of products directly to consumers

Down

dividing the food products into serving sizes and packaging
the way the particular food much be stored to stay fresh
the amount of time a food product can remain on the shelf
land used to raise animals or grow crops
sorting the product based on quality
prevents the food from spoiling before it reaches the consumer & extends its shelf life
removing unwanted materials from food products
products come from domestic birds raised for food
food products come from beef, pork, poultry, and dairy

21 Clues: products come from pigs • storing the food containers • products come from beef cattle • sell prepared foods to consumers • sorting the product based on quality • land used to raise animals or grow crops • preparing the animal food products to be sold • the selling of products directly to consumers • removing unwanted materials from food products • ...

Crossword Puzzle 2022-10-19

Across

to coat food with flour
often applies to food that is cooking
displacement method subtract the amount of fat you want to measure from one cup
to make a liquid clear
to coat a food with different layers
pour liquid over food as it cooks
to cut food into small pieces
Adds flavor
to beat ingredients
to coat heavily with flour
to make straight
method comes in 1/4 pound sticks
measure method common method for measuring shortening
to coat food with a liquid
to put small pieces of food on other food
mix thoroughly and add air to foods
to cut off a very thin layer of peel
to cut a food into large, thin pieces
makes a glossy finish

Down

to divide food
to beat quickly
Form one substance or mass
the action of cutting
to boil a mixture to evaporate the liquid
to heat sugar until it liquifies
to dip a food in boiling water
to grind or mash fruits or vegetables'
to use a grinder to break up a food
sugar syrup
to crush food into a smooth mixture
to lightly sprinkle
mix light mixture into a heavier one
to pulverize food into crumbs
to heat liquid below the boiling point
to zero out weight
to mix ingredients
to cut almonds into very thin strips
to break or tear off small layers of food

38 Clues: Adds flavor • sugar syrup • to divide food • to beat quickly • to make straight • to zero out weight • to mix ingredients • to beat ingredients • to lightly sprinkle • the action of cutting • makes a glossy finish • to make a liquid clear • to coat food with flour • Form one substance or mass • to coat heavily with flour • to coat food with a liquid • to cut food into small pieces • ...

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Nutrition Vocab 2021-10-14

Across

This is a common method for measuring shortening
To crush food into smooth mixture with a masher or beater
To heat sugar until it liquefies and darkens in color
To remove a stone or seed from fruit using a sharp knife
To add flavor to a food by soaking it in a cold
To coat a food with a liquid that forms a glossy finish
to divide a food into four equal parts
to boil a mixture in order to evaporate the liquid
to make shallow cuts with a slicing knife in the surface of a food
To grind or mash cooked fruits or vegetables until they are smooth
To leave an opening in a container so steam can escape the cooking
Used to to gently mix a light, fluffy mixture into a heavier one
To mix thoroughly and add air to food

Down

to coat a food, such as chicken or fish
To pour liquid over a food as it is cooks, using a baster
To cook a food in a sugar syrup
To beat ingredients, such as sugar or shortening, combining until soft and creamy
To cut a food, such as almonds, into very thin strips.
To remove the center of a fruit
To shape a food by hand or by placing it in a decorative mold
To cut food into smaller pieces with kitchen shears
To add such flavoring as herbs and spices to a food
To cut off a very thin layer of peel with a paring knife
To break or tear off small layers of food, ofter cooked fish.
To soak dry ingredients, such as tea and herbs
to cut food into large, thin pieces with a slicing knife
To sightly sprinkle a food with flour
To make liquid clear by removing solid particles
To coat food heavily with flour, bread-crumbs, or cornmeal
To remove the tough outer coating of a food
To heat liquid to just below the boiling point.
To put small pieces of food, such as butter, on the surface of another

Cooking terms 2023-03-23

Across

to cut off a very thin layer of peel with a paring knife.
to crush food into smooth mixture with a masher or beater.
to pour liquid over a food as it cooks using a baster or spoon.
to cut food into small pieces with kitchen shears.
to mix thoroughly and add air to foods.
to lightly sprinkle a food with flour or confectioners’
to coat a food with three different layers.
and shred to cut food into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
displacement method subtract the amount of fat you want to measure one cup, pour that resulting amount of water into the measuring cup.
to use a pastry brush to coat a food with a liquid.
to grind or mash cooked fruits or vegetables until they are smooth.
used to gently mix a light, fluffy mixture into a heavier one.
to make straight.
mix with a spoon or wire whisk in a circular motion.
to break or tear off small layers of food.

Down

to divide a food into four equal pieces.
to beat ingredients such as shortening and sugar, combining until soft and creamy.
to cut a food into large, thin pieces.
to mix ingredients such as salad greens and dressing.
and dice cutting food into small, square pieces.
to coat food heavily with flour, breadcrumbs, or cornmeal.
to pulverize food into crumbs, powder, or paste.
to put small pieces of food on the surface of another food.
to use a grinder to break up a food into coarse, medium, or fine particles.
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
to cut food into very thin strips.
and mince cut food into small irregular pieces and chop finely.
measure method a common method for measuring shortening.
method a method used for fat that comes in ¼ pound sticks, usually butter2.

29 Clues: to make straight. • to cut food into very thin strips. • to cut a food into large, thin pieces. • to mix thoroughly and add air to foods. • to divide a food into four equal pieces. • to break or tear off small layers of food. • to coat a food with three different layers. • and dice cutting food into small, square pieces. • to pulverize food into crumbs, powder, or paste. • ...

Food Glossary Crossword 2022-02-07

Food Glossary Crossword crossword puzzle

Across

To soak dry ingredients in liquid until infused into the liquid.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
A method for cutting food into bite-sized pieces.
Cooking food in an uncovered frying pan over direct heat using little to no fat.
A method of cutting food into small – ½ inch – cubes.
The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Cooking food by exposure to direct, intense radiant heat.
Cutting food into very thin and long strips.
Cooking food with prolonged exposure to heat in an oven or fire.
Cooking food by submerging it into hot fat.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
Cutting food into thin, relatively broad slices.
A method of food processing where big chunks of food are reduced into fine pieces.
Coating an item of food in flour or breadcrumbs before cooking it.
The process of dividing pieces of food with a knife or other sharp tool.
Cooking food by dry heat, typically in an oven.
Mixing or stirring ingredients rapidly until they are mixed.
Blending of ingredients with a softened form of a solid fat.

Down

Keeping a liquid just below its boiling point while being heated.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
Cook or brown food by exposure to a grill or other source of radiant heat.
beat food with a whisk or mixer to incorporate air and produce volume.
Combining two or more ingredients.
Cooking food in a pan with a small amount of fat.
To heat a liquid just below the boiling point.
Cooking food by immersing it in high-temperature liquid.
To separate and retain the coarse parts.
Cooking food in hot fat or oil, typically in a shallow pan.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
Food that is fried quickly in little to no fat.
Cooking food by simmering in a small amount of liquid.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Cutting food into narrow strips with a knife or a grater.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
The process of dividing food into extremely fine evenly sized units.
A method for cutting foods into small uniform shapes.
Mixing two or more ingredients together until inseparable.
Combining ingredients in a manner that allows even distribution among all the ingredients.

40 Clues: Combining two or more ingredients. • To separate and retain the coarse parts. • Cooking food by submerging it into hot fat. • Cutting food into very thin and long strips. • To heat a liquid just below the boiling point. • Food that is fried quickly in little to no fat. • Cooking food by dry heat, typically in an oven. • Cutting food into thin, relatively broad slices. • ...

Food Glossary Crossword Puzzle 2022-02-07

Across

Cooking food by simmering in a small amount of liquid.
Cook or brown food by exposure to a grill or other source of radiant heat.
To heat a liquid just below the boiling point.
Cooking food in a pan with a small amount of fat.
Mixing or stirring ingredients rapidly until they are mixed.
Keeping a liquid just below its boiling point while being heated.
Cooking food by exposure to direct, intense radiant heat.
A technique designed to remove excess fat from meat and give it a flavourful brown-coloured crust by partially cooking the surface.
Cutting food into narrow strips with a knife or a grater.
A method of cutting food into small – ½ inch – cubes.
A method for cutting foods into small uniform shapes.
Combining ingredients in a manner that allows even distribution among all the ingredients.
The process of reducing foods into small fragments by rubbing against an abrasive surface.
To separate and retain the coarse parts.
Coating an item of food in flour or breadcrumbs before cooking it.
Cutting food into thin, relatively broad slices.
The process of dividing pieces of food with a knife or other sharp tool.
The process in which food is crushed or beaten so that it forms a thick, smooth liquid.
Cooking meat or a vegetable by heating them slowly with oil and moisture in a high scaled vessel.
Blending of ingredients with a softened form of a solid fat.
broil Cooking food in an uncovered frying pan over direct heat using little to no fat.

Down

Cooking food by immersing in high-temperature liquid.
beat food with a whisk or mixer to incorporate air and produce volume.
Mixing two or more ingredients together until inseparable.
Cooking food slowly or simmering food in a liquid in a closed dish or pan.
A cooking method that employs hot steam to conduct the heat to the food without placing it in boiling liquid.
To soak dry ingredients in liquid until infused into the liquid.
Cutting food into very thin and long strips.
A method of food processing where big chunks of food are reduced into fine pieces.
in The process of combining ingredients together gently without stirring, beating, or otherwise agitating the mixture.
Cooking food outdoors on a rack over an open fire, coals, or on a portable grill.
Moving a spoon or other implement around in order to mix ingredients thoroughly.
Combining two or more ingredients.
Cooking food with prolonged exposure to heat in an oven or fire.
The process of dividing food into extremely fine evenly sized units.
fat fry Cooking food by submerging it into hot fat.
Cooking food in hot fat or oil, typically in a shallow pan.
Cooking food by dry heat, typically in an oven.
Food that is fried quickly in little to no fat.
A method for cutting food into bite-sized pieces.

Cooking Methods 2021-04-29

Across

Heat Uses oil, fat, radiation, or metal to transfer heat
Cooks food in a liquid at lower temperatures
Cooks food by surrounding it with steam vapor.
Combines browning and simmering
Fry Cooks food over high heat using fat while stirring constantly in a wok
Frying Cooks food in hot fat that fully covers the item
Quickly cooks food in a small amount of hot fat over high heat
Combines dry and moist heat cooking methods.
Temperature of 212 degrees F
Cooks food by surrounding it with hot air

Down

Smaller pieces of meat are blanched or browned, then cooked in liquid that covers the main items
Cooks food in an oven with added moisture
Cooks food by using a radiant heat source located above the food
Cooks food in liquid temperature just below boiling
Cooks food with radiation from a heat source below the food
Temperature between 158 to 200 degrees F
Fry Cooks food in enough hot fat to cover it halfway
Heat Uses liquid to create the heat to cook food
Cooks food by using a radiant heat source located above the food
Poaching Combines poaching and steaming

20 Clues: Temperature of 212 degrees F • Combines browning and simmering • Poaching Combines poaching and steaming • Temperature between 158 to 200 degrees F • Cooks food in an oven with added moisture • Cooks food by surrounding it with hot air • Cooks food in a liquid at lower temperatures • Combines dry and moist heat cooking methods. • ...

Safety Terms 2021-10-14

Across

To divide a food into four equal pieces
To crush food, into a smooth mixture with a beater or masher
To mix with a spoon or metal whisk in circular motions
To cut a food into very thin slices
To separate water from solid food
To coat foods heavily with flour, bread crumbs, or cornmeal
To make straight shallow cuts with a slicing knife on the surface of the food
To cook a food in sugar syrup
To put small pieces of food onto the surface of another food
To remove the tough outer coating of a food
To boil a mixture in order to evaporate the liquid and intensify the flavor
To grind or mash cooked fruits or vegetables until they are smooth
To mix ingredients by tumbling them with things or a large spoon or fork
To dip a food briefly in boiling water and then in cold water to stop the cooking process
To remove the center of a fruit
To heat sugar until it liquifies and darkens in color
Subtracting the weight of the container to find the weight of the food alone
To remove the seed of a fruit using a sharp knife
Combining two or more ingredients throughly

Down

To use a pastry brush to coat a food with liquid
To add flavor to a food by soaking it in a cold, seasoned liquid
To add flavorings such as herbs and spices to a food
To cut food into small pieces with kitchen shears
To use a grinder to break up a food into coarse, medium, or fine particles
To break or tear off small layers of food with a fork
To coat a food with three different layers
To cut off a very thin layer of peel with a paring knife
To soak dry ingredients in hot liquid to extract flavor or soften the texture
To leave an opening in a container so that steam can escape during cooking
To separate solid particles from a liquid by pouring the mixture through a stainer or sleeve
To loosen the flavorful food particles in a pan after the food has been browned
To beat ingredients, combining until soft and creamy
Layering a food thinly
To make a liquid clear by removing solid particles
To shape a food by hand or placing it in a decorative mold

35 Clues: Layering a food thinly • To cook a food in sugar syrup • To remove the center of a fruit • To separate water from solid food • To cut a food into very thin slices • To divide a food into four equal pieces • To coat a food with three different layers • To remove the tough outer coating of a food • Combining two or more ingredients throughly • ...

Food Safety Vocabulary 2025-10-06

Across

– Harmful substances that can get into food, like cleaning sprays or pesticides.
– When food goes bad or changes so it’s no longer safe or tasty to eat.
– When germs from one food spread to another food.
– When a company takes food off the market because it might be unsafe.
– Steps taken to stop food from becoming unsafe or spoiled.
– The date when food is no longer safe or best to eat.
– The study of food and how it’s made, processed, and kept safe.

Down

– Living things that can make food unsafe, like bacteria, mold, or viruses.
– Objects that shouldn’t be in food, like hair, glass, or plastic.
– How much moisture is in the air; too much can make food spoil faster.
– How hot or cold something is; it affects how fast food spoils.
– A tiny organism (like bacteria) that can make people sick.
– The process of cleaning to remove dirt and germs.
– Anything that doesn’t belong in food, like dirt, germs, or chemicals.
– Keeping food clean and safe to eat so people don’t get sick.
– Keeping hands, surfaces, and tools clean to prevent contamination.
– How long a food can stay good before it spoils.
– Keeping food cold to slow down spoilage.

18 Clues: – Keeping food cold to slow down spoilage. • – How long a food can stay good before it spoils. • – When germs from one food spread to another food. • – The process of cleaning to remove dirt and germs. • – The date when food is no longer safe or best to eat. • – Steps taken to stop food from becoming unsafe or spoiled. • ...

Additives and Preservation 2025-03-06

Across

A dehydration method that works best in hot, dry climates with good ventilation. Food is typically put on racks or hung from a hook.
The only preservation method that kills microorganisms.
Freezing is when cold, circulating air is used to freeze food.
_______ blanching is when fruit is soaked in a hot solution of sugar and water
_____ Packaging is when food is sterilized and placed in a sterile container. This type of packaging can be stored at room temperature (e.g., Capri Sun).
_____ Pack method is when food is heated in liquid, then packed into sterilized jars. The food softens and allows for closer packing.
Freezing is when water (ice) changes directly to a gaseous state.
A type of freezing that occurs with still air.
What has the goal of maintaining safety, flavor, texture, killing bacteria, and nutrient value.
_____ Additives are accidentally introduced during the production, handling, or processing of food.
_____ Additives are made in a laboratory using technology or chemicals modified to create new substances.
When canning, what should you not reuse?
The national organization that regulates food additives.
The complete destruction of microorganisms.
____ Pack method is when food is packed into sterilized jars without preheating; boiling liquid is poured on top.

Down

The _______ Clause is an article added to the Food Additive Amendment that states no substances that cause cancer in animals or humans can be added to food.
Food additives that are recognized by the FDA as Generally Recognized as Safe are added to the ______ list.
are any substances a food processor intentionally adds to food for a specific purpose.
_____ Processing occurs when containers of food are heated under pressure in a pressure canner. Used for canning low-acid foods.
When sealed containers are submerged in boiling water. Used for canning high-acid foods.
A commercial canning machine used to make canned food commercially sterile.
A process where food is suspended in boiling water to prevent enzymatic activity/browning of food.
The process that lowers or removes water from food so microorganisms cannot grow and enzymatic activity is slowed.
The best method for thawing food is in the _______.
A dehydration pretreatment that soaks food in a liquid solution (a common allergen).
When freezing food, the storage container should be moisture-proof, airlocked, and _____.
_____ Additives are separated from food or plants to use for particular properties.

27 Clues: When canning, what should you not reuse? • The complete destruction of microorganisms. • A type of freezing that occurs with still air. • The best method for thawing food is in the _______. • The only preservation method that kills microorganisms. • The national organization that regulates food additives. • ...

Terms and Safety Cooking Terms 2025-01-09

Terms and Safety Cooking Terms crossword puzzle

Across

used to gently mix a light, fluffy mixture into a heavier one.
to break or tear off small layers of food, often cooked fish, with a fork.
method some cooks prefer this technique, which takes a liquid measuring cup.
subtracting the weight of the container to find the weight of the food alone.
to beat ingredients, such as shortening and sugar, combining until soft and creamy.
to coat a food with three different layers.
to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
to cut a food such as almonds, into very thin strips.
and mice chopping means to cut food into small, irregular pieces. To mince is to chop finely.
to mix thoroughly and add air to foods.
to crush food into a smooth mixture with a masher or beater.
often applied to food that is cooking. Mix with a spoon or wire whisk in a circular motion.
to coat food with a thin layer of another food.
and dice both terms refer to cutting food into small, square pieces.

Down

method this is a common method for measuring shortening.
to divide a food into four equal pieces.
dividing a food into smaller parts, using a tool with a blade.
method this convenient method is used for fat that comes in ¼-pound sticks, usually butter and margarine.
to grind or mash cooked fruits or vegetables until they are smooth.
to use a grinder to break up a food into coarse, medium, or fine particles.
to cut off a very thin layer of peel with a paring knife.
to pour liquid over a food as it cooks, using a baster or spoon.
and shred to cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
to cut food into small pieces with kitchen shears.
to make straight, shallow cuts with a slicing knife in the surface of a food.
to mix ingredients, such as salad greens and dressing, by tumbling them with tongs of a large spoon or fork.
combining two or more ingredients thoroughly so they blend.
to cut a food into large, thin pieces with a slicing knife.
to pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.

30 Clues: to mix thoroughly and add air to foods. • to divide a food into four equal pieces. • to coat a food with three different layers. • to coat food with a thin layer of another food. • to cut food into small pieces with kitchen shears. • to cut a food such as almonds, into very thin strips. • method this is a common method for measuring shortening. • ...

crossword puzzle 2020-09-23

Across

to lightly mix ingredients with tongs
to cook food in a hot liquid
to cut food into small, uneven pieces
to blend or mix two or more ingredients
to cook food by completely immersing
to cut food into very fine, uneven pieces
to cook food in liquid that is just boiling
to leave an opening in the covering of a food
to mix using a spoon or wired whisk
to make something easier to chew
to pour or spoon pan juices and melted fat

Down

to cook food in a pan using vapor
to cook in an oven with dry, hot air
to combine flour and solid fat by cutting
to turn on an appliance or oven
to soak food in a cold, seasoned liquid
to cook food in a small amount of hot fat
to broil over hot coals
to immerse food into a liquid
to remove excess off the top of measuring

20 Clues: to broil over hot coals • to cook food in a hot liquid • to immerse food into a liquid • to turn on an appliance or oven • to make something easier to chew • to cook food in a pan using vapor • to mix using a spoon or wired whisk • to cook in an oven with dry, hot air • to cook food by completely immersing • to lightly mix ingredients with tongs • ...

Cooking Words 2025-02-10

Across

rub together to make smaller pieces
to cook food on a grill
to mix with force
to stir or beat
push air out of dough
to cook using higher temperatures
pour liquid over food while cooking
to remove water or other from a food
to mix in a way that combines
scrape off the outer peeling to use in cooking
to cook over low heat
to take the insides out of a piece or food
dente still firm after cooking
cook food halfway by boiling it
to use a strainer or sifter
to turn down or make smaller
to slowly turn ingredients together

Down

to crisp or cook food at an extremely high heat
to run food against sharp edges to make small piece
a utensil for whipping food
to cook food
to soak food in liquid
to get rid of extra water or liquid
to heat liquid so that lots of big bubbles form
to cook over low heat to make flavorful and juicy
hot water vapor that comes off boiling water
to add spices or flavorings to food
use fat to cover a pan so food won't stick
to take the skin or covering off a food
to take the seeds out of a food
to cut into small pieces
to cook using boiling water or other liquid

32 Clues: to cook food • to stir or beat • to mix with force • push air out of dough • to cook over low heat • to soak food in liquid • to cook food on a grill • to cut into small pieces • a utensil for whipping food • to use a strainer or sifter • to turn down or make smaller • to mix in a way that combines • dente still firm after cooking • cook food halfway by boiling it • ...

Previous Page 100 of 100