cross word

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Across
  1. 1. : It is the name given to the cutting technique without the need for a special shape when preparing the food. It can be coarse or fine according to the recipe.
  2. 2. : Sometimes they work as chief chefs of the kitchen. They prepare menus, supervise others who work. Sometimes they can be at the top of the kitchen hierarchy, depending on the business and the restaurant.
  3. 4. : It is generally an undesirable reaction in creamy and dairy foods. This is caused by acids in fruits, vegetables, and sometimes bacteria intentionally added (if you're making yogurt or cheese).
  4. 8. : It is one of the basic cutting techniques and this cutting technique has a length of 2 inches (50 mm) and seven equal faces. Usually there is a protrusion in the middle.
  5. 9. : Main ingredients of this dish are and it is egg,salt and butter dish made from egg by mixing with very low heat.
  6. 12. : It is an equipment used to freeze food very quickly, which is usually found in businesses. (5 m / s) provides the freezing of food from outside to inside with cold air (-35 ° C / -40 ° C).
  7. 13. : It is one of the basic cutting techniques and it means small stick in French. It is also the starting point of small dice. The size of this cuttig techniques is about (0.6 cm × 0.6 cm × 5 cm - 6 cm).
  8. 15. : It is a nice part of meat that is very good to cook with fast and dry cooking methods such as frying or grilling.It is much larger than the rib chops and is the largest lamb chops that do not have connective tissue bands that separate the meat.
  9. 19. to wanted thickness, (3–10 mm)
  10. 20. : It is one of the basic cutting techniques and its shape becomes small cubes. The size of the cubes is (3x3x3 mm).
  11. 21. : It is one of the basic cutting techniques. It has a round form.
  12. 22. : This is a type of knife and is often used to cut soft food due to its small size Perfect for peeling and detailed cutting.
  13. 24. : It is a type of research that can be defined as real, clear and literal by using numerical data and accepted as the same by everyone.
  14. 25. : It is one of the basic cutting techniques and cutting extremely thin pieces. The size of this cutting techniques (10 mm × 10 mm × 3 mm).
  15. 26. : It is known as an emulsifier in mayonnaise with proteins and lecithin.
Down
  1. 1. : It is a very known chemical reaction. It is a browning process in order to give odor, flavor and color to the food. With this process, water is removed from
  2. 3. : It is a kitchen equipment that is known to be more useful than human hands or spoons and cleans the bowl completely and also has at least two in each kitchen.
  3. 5. : It is a very common yeast variety. It does not need to be mixed with water since it is more active in the dough and has a moist structure compared to other yeast varieties.
  4. 6. : The term, coined by American physician Steven Bratman, literally means “fixation on righteous eating”,This is to be overly obsessed with the health and naturalness of the food. It is a disease that means reaching perfect food and severely restricting food. And this disease affects the physical and mental health of the person very badly.
  5. 7. : In the movie hundread food journey, Hasan, who is from Bombay, and her family, is a rival Michelin star restaurant right across from the new restaurant.
  6. 10. : In order to prevent this bad situation, we should keep the knives clean for example, we should not cut fish with the knife we cut chicken.
  7. 11. : This is the name given to people who are expected to purchase the product or service. After this audience is recognized, new products and campaigns are developed according to their wishes.
  8. 14. : This word is a French term. It is called the preliminary preparation of the chefs with food and kitchen tools and equipment.
  9. 16. : The name of Ferran Adria's restaurant, visited by Anthony Bourdain.
  10. 17. : It gives preliminary information about what to do in the recipe. So what to do is mentioned in this part such as carbonara, escargot.
  11. 18. : It is a basic cooking technique. Instead of cooking vegetables with water or oil, it is called boiling water in the pot and steaming water on a perforated container.
  12. 23. : It is a steak cooking type with a pale pink color in the center. It has a bloodless and watery structure. It is the name given to meat cooked at 65 - 69 C degrees.