CULA 142 FINAL

123456789101112131415161718192021222324
Across
  1. 2. A method of cook recommended for large cuts of beef, pork and lamb. (12. Week)
  2. 4. Pig's meat (12. Week)
  3. 5. A knife usually between 6 and 10 cm to peel fruits and vegetables. (2. Week)
  4. 6. To cut somethings into pieces with a knife. (1. Week)
  5. 10. To cut somethings in small cubes. (4. Week)
  6. 12. What is the name of michelin star french restaurant in the hundred foot journey movie. (13. Week)
  7. 15. One of the biggest factors in food selection. (7. Week)
  8. 16. One of the sauces made with raw eggs. (3. Week )
  9. 18. A cooking that technique cooking food using steam. (11. Week)
  10. 19. Cutting technique generally used for garnish in meals. (5. Week)
  11. 21. Metal hopper for heating or cooking a food. (9. Week)
  12. 22. Cutting technique for cutting fruits and vegetables into strips. (8. Week
  13. 23. What is the protein that gives the dough its elasticity? (10. Week)
  14. 24. To assist in the formation of cheese. (1. Week)
Down
  1. 1. A liquid formed by boiling meat and some herbs to add flavor to the food. (10. Week)
  2. 3. Which cutting technuqıe is made by slicing your vegetable like coin? (6. Week)
  3. 4. A Method of preperation that cooking in boiling water for eggs.(13. Week)
  4. 7. In the program called Decoding Ferran Adria: Hosted by Anthony Bourdain, the name of the restaurant that Anthony Anthony went. (8. Week)
  5. 8. The chef known as the father of modern french cuisine. (5. Week)
  6. 9. The position the fingers should have when cutting. (2. Week)
  7. 11. The chemical reaction that causes the color of the sugar to turn brown with the warming. (11. Week)
  8. 13. Shapes made according to circles, cubes and triangles changing cutting technique. (7. Week)
  9. 14. The cutting technique, which is 50 mm and aims to cut in a 7-sided form, usually with a protrusion in the middle. (9. Week)
  10. 17. The percentage we need to target in the market. (6. Week)
  11. 18. Total number of steps for a scientific research. (4. Week)
  12. 20. What customer habits are basically based on? (3. Week)