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A–Z of Food and Cooking

Alphabet

Played 1

About this activity

Guess a food-related word for each letter.

Created by

Spain

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A–Z of Food and Cooking
 

A–Z of Food and CookingOnline version

Guess a food-related word for each letter.

by Karen T.A.
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
Y
Z

Starts with A

Pasta cooked to a firm bite with slight resistance.

Starts with B

Cook in very hot water water.

Starts with C

Heat sugar until it turns golden brown and develops a rich flavor.

Starts with D

Cut into cubes.

Starts with E

Purple vegetable.

Starts with F

Chemical change in food caused by bacteria.

Starts with G

A device having a surface covered with holes edged by slightly raised cutting edges. Used often for cheese.

Starts with H

Make or become hot or warm.

Starts with I

Decorate (a cake or biscuit) with icing. "The _____ on the cake."

Starts with J

Cut food into thin matchstick-shaped strips.

Starts with K

Work dough by folding and pressing to develop gluten structure.

Starts with L

Brush or coat with a glossy, flavorful glaze.

Starts with M

Soak (meat, fish, or other food) in a sauce to give flavour.

Starts with N

A very thin, long strip of pasta or a similar flour paste, eaten with a sauce or in a soup. Very common in asian dishes.

Starts with O

Enclosed chamber used for baking, roasting, or browning foods.

Starts with P

Preserve (food or other perishable items) in vinegar or brine.

Starts with Q

Any dish/food that starts by the letter Q! (multiple options)

Starts with R

Cook in hot, dry air to develop browning and deep flavors.

Starts with S

Cook quickly in a small amount of fat over high heat.

Starts with T

To gently mix ingredients (like salads, pasta, or vegetables) together by lifting and flipping them, usually to coat them with a dressing, sauce, or oil.

Starts with U

One of the five tastes associated with savory, rich flavor.

Starts with V

Oil and acid emulsion used to dress salads and vegetables.

Starts with W

Beat ingredients rapidly to incorporate air and combine evenly.

Starts with Y

Egg center rich in fats used to emulsify emulsions and sauces.

Starts with Z

Fine peeling from citrus to release aromatic oils and flavor.

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