neslihan

3. : Knife type with serrated edge to cut breads and cakes.
6. : Liquid of the bone that is taken by boiling the bone to be used as sauce or main flavor of an other dish especially a soup.
7. : A medium size of a round cup to stir or mix soups, sauce and other liquids.
11. : A well known french recipe a beef stew braised in red wine, often red burgundy flavoured with carrots, onions, garlic and a bauquet garni and garnished with pearl onions, mushrooms and bacon.
12. : A french term describing how a vegetable is cut,very thin and with its original shape.
13. : A perforated disk with a handle to skim solid pieces from soups, stocks and other liquids.
14. : The way of cutting carrots, potatoes into a long strips.
16. : Process of gathering information.
18. : A way of cooking meat until it is firm and grey brown colour.
21. : A japanese dish of seafood vegetables or meat battered and deep fried its names refers to ember days.
22. : A french word reffering a method of cutting root vegetables into oblong which helps carrots, potatoes to cook evenly.
23. : Cutting style of carrots, celery, leeks and turnips first into stripes than into pieces 3mm each sides.
25. : The place where people eat and pay prepared food served at tables.
26. : A french word means little stick of 0.6cm x 0.6cm x 5cm.

1. : Mixture of two liquids that can’t disolved in each other.
2. : Process of gathering information.
4. : Way of cutting fruits or vegetables in shape of circles as thick as 3-10mm.
5. : The instructions of cooking food that includes the ingredients too.
7. : A method to make eggs stirred and beaten together in a pan and cooked.
8. : Tool used mostly for spreading icing on cakes.
9. : Something homemade by hands.
10. : Cooking method of meat, chicken or vegetables with dry heat where hot air covers the food and cooks it evenly.
15. : To kill, deactivate (denature) or destroy (break apart) all living, viable microorganisms that would be on a surface in a fluid or contained in a compound.
17. : Sugar degradation reaction at high temperature.
19. : Cut of beef which is just above the brisket.
20. : Not a knife but an essential part of the knife kit.
24. : A microorganism classified as member of fungus kingdom for example needed to create yogurt from milk.