Cula 142 Crossword

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Across
  1. 2. Occurs in heating proccess.Starches in the food broken down into dextrins.Browning of starch.(week 12)
  2. 3. It has two handles opposite sides.Despite other utensils it is deeper and generally used for liquids.(week 5)
  3. 5. He is the person who discovered Maison Mumbai first.(week 14)
  4. 7. Kind of kitchen utensil that has different color.Made of wood,plastic cork, also used for protect food from surface.(week 1)
  5. 11. Cooking meat 71C. When meat cook like this it has brown colur and can be observed shrinkage in the form of meat.(week 13)
  6. 12. Kitchen scale measure g,kg,lb,oz and these indicate.....the mass of an object.(week 3)
  7. 13. Boneless and bottom part of the shortloin.One of the most tender part of entire cow.(week 13)
  8. 16. Kind of French Technique.There is also a knife same name.İngredients turned in to form same shape like birds beak.(week 10)
  9. 17. Types of cutting methods.It looks like matchsticks Its measures 3mmx3mmx5cm.(week 9)
  10. 18. Kind of knife to peel or coring vegetables and foods.(week 2)
  11. 21. Slicing fruits or vegetetables 1.5mm cubes.Used in sauces,garnish on soup.(week 5)
  12. 22. to cook this you can use flour,crontstarch,cream.It has more dense than similars.Varieties such as veloute,cream,puree,bisque can be considered in this title.(week 11)
  13. 23. specific ways of cutting.Cutting thin pieces.Cutting ingredients as their shapes.Thin pieces.(week 7)
  14. 24. Spred people's daily routins or cultures one group to another.Exposed to lose people's living standarts.It occurs when people migrate another country.(week 7)
  15. 25. Chefs use it to knives sharper fine-grained stone.(week 2)
  16. 26. Can be made different sources plant,animals,syntethics used to create smooth texture and act as a border.(week 3)
Down
  1. 1. Type of micro-organism.When it has necessary conditions it starts to ferment.Commonly used in bread and buns making.(week 11)
  2. 4. Gastronomy is blend to ...,...,.... .At the end of series Anthony said that Gastronomy is blend to three things.What were they ?(week 9)
  3. 6. Represents 2/3 of an egg's weight.It has approx.90%water and 10% proteins.It has two layes thick and thin.(week 14)
  4. 8. To find people's ideas and feelings asking how and why questions.Rather than using numbers.people who interested in this try to understand social reality of cultures,individuals.(week 4)
  5. 9. Focusing on specific group on market.Doing you works according their needs.(week 6)
  6. 10. Cooking food using little amount of butter or oil with high heat.(week 12)
  7. 14. Cutting ingredients 3-10mm thicknesses.İt also means round cutting.(week 6)
  8. 15. Proccess of slicing foods very fine pieces.Usually use in green leafy vegetables.(week 4)
  9. 19. Before start cooking,preperation of all ingredients.chefs use it to cook meals quickly and easily.(week 1)
  10. 20. Also known as walk-in.Purishable foods are stored here.(week 10)