Cooking Methods Crossword Puzzle for FCS Culinary Arts 1 course
Goodbye Home Ec Hello FCS
2.7k Followers
Grade Levels
10th - 12th
Resource Type
Formats Included
- Zip
Pages
4 pages
Goodbye Home Ec Hello FCS
2.7k Followers
What educators are saying
I like to keep this resource in my emergency sub folder. It keeps the students engaged and still learning even if I am not at school.
Also included in
This listing is for EVERYTHING in the folder of my shop labeled "Culinary Arts/Foods" (Link: https://www.teacherspayteachers.com/Store/Goodbye-Home-Ec-Hello-Fcs/Category/Culinary-Arts-Foods-81937 ) This bundle is currently priced at $38 cheaper than if you bought all the files individually plusPrice $322.00Original Price $360.75Save $38.75
Description
This crossword puzzle is meant to be used in a FCS culinary arts 1 or foods course. It goes over 29 cooking methods and terms the course 1 of Prostart curriculum, in the book Foundations of Restaurant Management & Culinary Arts.
When you buy this file you are buying a zipped folder that has the crossword puzzle (I enlarged the crossword puzzle part since my students write big) with the clues on a separate paper. Also in the zipped folder is the answer sheet.
The words used in this puzzle are:
barding
basket method
batter
blanching
braising
breading
broiling
conduction
convection
deep-fry
double-basket method
float
griddling
grilling
larding
marinating
pan-fry
poaching
radiation
recovery time
roasting
sautéing
shallow poaching
smoking point
sous vide
steaming
stewing
stir-fry
swimming method
When you buy this file you are buying a zipped folder that has the crossword puzzle (I enlarged the crossword puzzle part since my students write big) with the clues on a separate paper. Also in the zipped folder is the answer sheet.
The words used in this puzzle are:
barding
basket method
batter
blanching
braising
breading
broiling
conduction
convection
deep-fry
double-basket method
float
griddling
grilling
larding
marinating
pan-fry
poaching
radiation
recovery time
roasting
sautéing
shallow poaching
smoking point
sous vide
steaming
stewing
stir-fry
swimming method
Total Pages
4 pages
Answer Key
Included
Teaching Duration
N/A
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2.7k Followers
