Cooking Crossword Puzzles Printable

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Cooking Crossword

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Answer key: Cooking Crossword

1S2D3SIFTIIC4G5CARVELA6MAR7JAZAU8STEAMLHEI9PEELE10ZINEZNS11PREHEAT

Across 3 SIFT · 5 CARVE · 8 STEAM · 9 PEEL · 11 PREHEAT

Down 1 STIR · 2 DICE · 4 GLAZE · 5 CARAMELIZE · 6 MASH · 7 JULIENNE · 10 ZEST

Next step Find cooking terms in a word searchUnscramble food words

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Ways of Cooking 36

  • Bake How cookies, pies and loaves get done
  • Baste To moisten a turkey with its own drippings now and then
  • Blanch To dip briefly in bubbling water, then in ice water
  • Boil To heat a liquid until big bubbles break the surface
  • Braise Method for tough cuts: brown first, then hours of gentle heat in a little liquid
  • Broil To cook right under a very hot element
  • Caramelize To turn golden and sweet as natural sugars brown
  • Carve To cut a holiday turkey into slices
  • Chop To cut into rough pieces
  • Deglaze To pour liquid into a hot pan and scrape up the tasty stuck-on brown layer
  • Dice To turn an onion into little squares
  • Fold To combine gently with an over-and-under motion
  • Fry To sizzle in oil until golden
  • Garnish To decorate a plate with a finishing touch
  • Glaze Shiny finish brushed onto ham or doughnuts
  • Grate To rub cheese against sharp holes
  • Julienne French word for cutting vegetables into fine matchsticks
  • Knead To work dough with the heels of the hands
  • Marinate To let meat sit in a tangy sauce for hours so the flavor soaks in
  • Mash To crush cooked potatoes until smooth
  • Mince To cut into the tiniest bits
  • Parboil To partly cook in bubbling water before finishing another way
  • Peel To pull the skin off a banana
  • Poach To cook an egg or a fish gently in barely moving liquid
  • Preheat First step of most baking: turn the oven on and wait
  • Puree To whirl into a silky paste, as for baby food or soup
  • Roast What a cook does to a chicken or to chestnuts, with dry heat
  • Sauté To cook quickly in a little fat, tossing the pan
  • Sear To brown the surface fast over high heat
  • Shred What a box grater does to carrots, or two forks do to pulled pork
  • Sift To pass powdered sugar through a screen to remove lumps
  • Simmer To cook gently just below a full bubble
  • Steam To cook over, not in, bubbling water
  • Stir To keep oatmeal from sticking by circling it with a wooden spoon
  • Whip To beat air into cream or egg whites
  • Zest To scrape off the colored outer skin of a citrus fruit

Kitchen Tools 35

  • Blender Jar with whirling blades at the bottom
  • Burner One of the rings on a cooktop
  • Chopsticks Two slim rods held in one hand at a meal
  • Cleaver Heavy, rectangular knife of a butcher
  • Colander Footed strainer set in the sink for spaghetti
  • Cruet Small bottle for oil or vinegar
  • Funnel Wide at the top and narrow below, for filling bottles
  • Griddle Flat, hot metal plate with no sides
  • Juicer Reamer for lemons and oranges
  • Ladle Long-handled scoop that moves soup from pot to bowl
  • Lid Cover for a pot
  • Mallet Spiky-faced pounder for tenderizing a cutlet
  • Microwave Countertop oven that heats leftovers in a minute or two
  • Mixer Countertop machine that turns a paddle or a dough hook
  • Mortar Stone bowl; its partner does the crushing
  • Pantry Closet or cupboard where dry goods are kept
  • Parchment Baker's liner that keeps cookies from sticking
  • Pestle Club-shaped grinder used with a heavy bowl
  • Rack Wire shelf where cookies cool
  • Ramekin Small, straight-sided ceramic dish for an individual baked dessert
  • Rolling pin Wooden tube with two handles, for pie crust
  • Saucepan Small pot for warming soup or cooking oatmeal
  • Shears Kitchen scissors
  • Sieve Fine mesh for straining or sifting
  • Skillet Cast-iron classic for cornbread and fried eggs
  • Spatula Burger flipper, or a rubber bowl scraper
  • Stockpot Tallest, biggest pot in the cupboard
  • Stove Kitchen range
  • Timer It dings when the minutes are up
  • Toaster It pops up browned bread
  • Tongs Salad servers joined at one end
  • Trivet Heat shield set under a hot pan to save the tabletop
  • Tureen Lidded china bowl from which soup is dished up at the table
  • Whisk Balloon-shaped beater made of looped wires
  • Wok Bowl-shaped pan tossed over a very hot flame

Measures 35

  • Batch All the brownies from a single mixing
  • Bunch Bananas or cilantro come in one
  • Celsius Scale on which a kettle whistles at 100
  • Clove One segment of a bulb of garlic
  • Cup Eight fluid oz, in a kitchen in the United States
  • Dash Quick shake, less than a tsp
  • Dollop Soft spoonful, as of whipped cream
  • Double To make twice the amount
  • Dozen Twelve, to a baker or an egg farmer
  • Fahrenheit Scale on which a kettle whistles at 212
  • Gallon Four qt, or 128 fluid oz
  • Gram One thousandth of a kg
  • Half Fifty percent, as a fraction
  • Heaping More than level, as a spoonful may be
  • Kilogram One thousand g, written kg
  • Liter One thousand mL, a little more than a qt
  • Loaf Sandwich bread before it is sliced, one whole
  • Metric Describing the measuring system used by most of the world
  • Milliliter One thousandth of a L
  • Ounce One sixteenth of a lb
  • Pinch As much salt as two fingers can pick up
  • Pint Two c., or sixteen fluid oz
  • Portion A helping; "___ control" keeps plates the same size
  • Pound Sixteen oz
  • Quart One fourth of a gal, as its name hints
  • Recipe Card or page that tells how to make a dish
  • Scant Just barely short of full
  • Serving Amount meant for one eater, listed on a label
  • Smidgen Tiniest amount, in a set of novelty spoons
  • Sprig Small stem of a fresh herb
  • Stick Wrapped quarter-lb bar of butter
  • Tablespoon Measure written tbsp, equal to three tsp
  • Teaspoon One third of a tbsp
  • Wedge Triangular cut of cheese, pie or lemon
  • Yield How much a set of directions makes

Dishes 39

  • Appetizer Small first course
  • Bagel Chewy bread ring that is boiled before it is baked
  • Biscuit Flaky, round quick bread served with gravy
  • Bisque Smooth, creamy soup, classically made from shellfish
  • Broth Clear liquid in which meat or vegetables were cooked
  • Burrito Big wrapped bundle of rice and beans, eaten by hand
  • Casserole Bubbling noodle dinner carried to a potluck in its own dish
  • Chili Bowl of beans, tomatoes and ground beef with plenty of spice
  • Chowder Thick, chunky soup, often with clams or corn
  • Crepe Paper-thin French relative of the flapjack
  • Curry Dish in a spiced sauce, served with rice
  • Custard Soft, sweet mixture of milk and eggs, baked or stirred
  • Dumpling Small ball or pocket of dough, steamed or dropped in soup
  • Entree Main course of a meal, in the United States
  • Falafel Fried ball of ground chickpeas
  • Frittata Italian open-faced egg dish, finished without folding
  • Fritter Bite of fruit or vegetable fried in batter
  • Gazpacho Chilled soup of raw tomatoes and cucumbers, from southern Spain
  • Goulash Hungarian stew seasoned with paprika
  • Lasagna Layers of broad pasta, ricotta and tomato sauce, cut in squares
  • Meatloaf Ground beef shaped like bread and baked
  • Minestrone Hearty Italian soup crowded with vegetables and small pasta
  • Muffin Small domed quick bread, perhaps blueberry or bran
  • Omelet Egg dish flipped closed around cheese, ham or mushrooms
  • Paella Spanish dish of golden saffron rice cooked in a broad, shallow pan
  • Pancake Flat breakfast cake poured from batter
  • Pierogi Filled dough pockets from Poland
  • Pilaf Rice dish cooked in seasoned stock
  • Quiche Savory egg-and-cream pie from France
  • Ramen Japanese lunch-counter bowl of springy wheat noodles and toppings
  • Ravioli Stuffed pasta squares with crimped edges
  • Risotto Italian rice dish made creamy by adding stock a ladleful at a time
  • Soufflé Light baked dish that puffs up with beaten egg whites
  • Sushi Rice seasoned with vinegar, topped or rolled with fish or vegetables
  • Taco Crisp or soft shell filled with meat, lettuce and salsa
  • Tamale Masa parcel that is unwrapped from its husk before eating
  • Tart Open pastry shell with a sweet or savory filling
  • Tempura Japanese seafood or vegetables in a light, crisp batter
  • Waffle Crisp, syrup-catching breakfast square from a hinged iron

How this list was compiled: Clues written for this site for a culinary or family and consumer science class: ways of cooking, kitchen tools, measures and kinds of dish. Every answer is an entry in Wiktionary (en.wiktionary.org), and each conversion and each fact about a dish was checked against English Wikipedia (en.wikipedia.org, CC BY-SA 4.0) in October 2026. Measures are United States kitchen measures. The clues name and describe; they are not cooking instructions. No brand is named. Licence: own work

How it works

These cooking crossword puzzles are printable vocabulary crosswords for a culinary class or a family and consumer science unit: ways of cooking, tools, measures and kinds of dish. As a food crossword, it names techniques and dishes, never brands.

Read the full guide

Four culinary sets

Ways of Cooking opens the page: Braise, Blanch, Julienne, Deglaze. Kitchen Tools has Colander, Trivet, Mortar and Pestle. Measures has Teaspoon, Quart, Smidgen and Scant, with conversions written as tsp, oz and qt. Dishes has Paella, Pierogi, Gazpacho and Soufflé.

Measures follow United States kitchens

A cup is eight fluid ounces and a stick is a quarter pound of butter. The metric units of weight and volume are Gram, Kilogram, Liter and Milliliter.

  • Measures works as a conversions review: most unit clues give the answer's size in another unit.

Questions and answers

Is there a printable culinary crossword puzzle with words, as a PDF?

Yes. Tick Word bank under the clues in More options so the answers print A to Z below the clues, then press Print and choose Save as PDF in the print window.

What food-themed sets do the crossword puzzles have?

Four: Ways of Cooking, Kitchen Tools, Measures, and Dishes from many kitchens, such as Tamale, Ramen, Falafel and Goulash. All, the last choice under Clue set, mixes them.

What level is the cooking crossword for?

Middle school and up, in our judgment. Answers such as Julienne, Ramekin and Minestrone come from a first culinary or family and consumer science course. That is not a published standard.

Do the cooking crossword puzzles print with a key?

Yes, on the last sheet. The line beside Print gives the page count before you print.

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