CULA 142 FINAL

1234567891011121314151617181920212223242526
Across
  1. 2. , It is a kitchen utensil used to cut food with sharp small holes into small pieces. (1st week)
  2. 3. , The person who benefits from, purchases and uses, eats and drinks. (6th week)
  3. 5. , It is the award given to the restaurants named after the French tire manufacturer. (14th week)
  4. 6. , It is the name of people who try to consume local food. (7th week)
  5. 7. , It is the name of the cutting technique with dimensions are 3mm x 3mm x 3 to 5 cm. ( 9th week)
  6. 9. It is the name of the cutting technique with dimensions are 5 cm and have 7 sides. (10th week)
  7. 11. , It is the common name given to animals such as chickens, turkeys, geese, and ducks. (13th week)
  8. 14. , It is the name of the cutting technique which has a diamond shape and dimensions 1cm x 1cm x 3mm. (7th week)
  9. 17. , This is the combination of two or more substances, losing its own characteristics, and creating new features. (12th week)
  10. 18. , It is the name of the cutting technique with dimensions are 2x2x2 cm? (5th week)
  11. 19. , It is a cooking method which use the moisture. It cooked without touching water. (12th week)
  12. 20. , It is a method of cooking over high and dry heat. Coal can be used in this method. Foods have a smoky flavor. (3rd week)
  13. 22. , It is a method of researching a subject into small pieces. (4th week)
  14. 23. , It is used as an emulsifier in mayonnaise. (3rd week)
  15. 25. , It is an egg dish made by combining with butter and salt in the pan after the egg is mixed. (14th week)
  16. 26. , this is the word that shows the national dishes and table culture of a country. (1st Week)
Down
  1. 1. , It is the name of the cutting technique with dimensions are 3mm x 3mm x 3mm. (4th week)
  2. 4. , Who is the French chef who created the new chef hat and found four main sauces? (5th week)
  3. 8. , Where tenderloin is located in beef? (13th week)
  4. 10. , It is the science that examines chemical and physical changes that occur while cooking. ( 9th week)
  5. 12. , It’s a step of making bread. All ingredients are combined and mixed in a bowl. The other name is direct dough. (11th week)
  6. 13. , It Is the name of sizes from 3 mm to 1 cm circular cutting technique. (6th week)
  7. 15. This is the room used for cooking or for preparing. (10th week)
  8. 16. It’s a type of thick soup. It is made from many things like vegetables, meat and poultry but always include milk or cream. (11th week)
  9. 21. , It is the food and material used to make a meal. (2nd week)
  10. 24. , It is a kitchen knife used to separate meat from bones. (2nd week)