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Crossword Puzzle
Crossword Puzzle

H-M Food & Culinary Terms Crossword

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H-M Food & Culinary Terms Crossword
 

Crossword Puzzle

H-M Food & Culinary Terms CrosswordOnline version

H-M Food & Culinary Terms Crossword

by Berenice López
1

Small, bite-sized food items served before a meal to stimulate the appetite.

2

The practices and protocols followed to ensure the cleanliness and safety of food preparation areas, equipment, and personnel.

3

Kitchen slang term used to describe a situation where a chef or kitchen staff member is overwhelmed with a high volume of orders or tasks, leading to a state of being behind schedule or feeling stressed.

4

A cooking method that uses electromagnetic energy to heat cookware directly, rather than relying on a traditional gas flame or electric heating element.

5

A culinary technique that involves steeping ingredients such as herbs, spices, fruits, or vegetables in a liquid (such as water, oil, or alcohol) to extract their flavors.

6

A traditional Creole and Cajun dish from Louisiana that typically consists of a mixture of rice, meat, and vegetables.

7

A culinary term that refers to cutting fruits, vegetables, or meats into long, thin strips.

8

A fundamental technique in baking that refers to the process of working dough with the hands to develop gluten.

9

Food products that adhere to Jewish dietary laws.

10

A type of fat that is rendered from pig fat. Lard has a high smoke point, making it ideal for frying and sauteing.

11

A substance that causes dough to rise and become light and airy. Common leavening agents include yeast, baking powder, and baking soda.

12

A type of plant in the pea family that includes beans, lentils, and peas. Legumes are commonly used in soups, stews, salads, and side dishes.

13

To soak food in a seasoned liquid mixture to enhance its flavor or tenderize it. Marinating is a common technique used in commercial kitchens to infuse proteins such as meat, poultry, or seafood with additional taste.

14

A classic French sauce that is commonly served with oysters.

15

Mother sauces are the foundation of classical French cuisine, serving as the base for a variety of derivative sauces.

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