CULA 142 INTRODUCTION TO CULINARY ARTS

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Across
  1. 5. Single or multi-component structures, usually in the form of sugar, fiber, starch and used as an energy source.
  2. 7. French term for cutting by rotating the vegetables with 7 edges.
  3. 9. System used to remove smoke, vapor and bad odors occurring in the kitchen while cooking and to clean the air.
  4. 10. The purpose of using the egg when making mayonnaise.
  5. 12. The process of cutting any food material with sharp strokes, repeated with the help of a knife.
  6. 14. French bread with thin, long structure and crunchy crust.
  7. 15. These are the assumptions that have not been tested for the correctness or inaccuracy of the possible solutions to the problem determined before scientific research.
  8. 16. It is a type of knife that is usually used to carve small pieces of vegetables or the middle of vegetables.
  9. 18. The name given to the cutting of round vegetables in different thicknesses and diameters
  10. 21. It is a kitchen utensil usually made of metal, wood, silicone or rubber and used for lifting, turning or spreading.
  11. 25. It is the French term used to make the necessary ingredients ready for slicing, cutting, peeling and measuring before starting cooking.
Down
  1. 1. The process of cooking the egg, which is cracked and whipped in a bowl, is mixed with a continuous spatula in the pan.
  2. 2. It is the transportation of food from one region to another for cultural reasons and gaining a new identity.
  3. 3. It is the price difference that you can add to the cost of a product thanks to the improvements made from the initial stage to the customer.
  4. 4. He worked in molecular gastronomy, and is among the best chefs in the world, he was the executive chef of elBulli restaurant in Spain.
  5. 6. French chef and writer, modernizing and popularizing French cooking methods, known as the King of Chefs and Chief of Kings.
  6. 8. This is a set of rules that must be followed to protect your body parts against the risks of accidental cutting, bumping, and dropping when using knives in the kitchen.
  7. 11. It is a method used to cut vegetables into thin strips.
  8. 13. French term for cutting vegetables in thin squares and measuring 10 mm × 10 mm × 3mm.
  9. 17. It is a smooth sauce with a light color, which is one of the 5 main sauces of French cuisine. Made from using roux and stock (usually chicken or fish). Its name comes from the French translation of the word "velvety".
  10. 19. It is a type of knife with a narrower blade than the butcher knife, which allows easy removal of bones from meat, poultry and fish.
  11. 20. A part of lamb with plenty of bones taken from the chest and flap area
  12. 21. It is a fish type that is generally identified with Norway, has an orange-pink flesh color and comes to the fore with its famous migrations every year.
  13. 22. It is the largest of four cuts in the cube shape specified in French cuisine. It has dimensions of 2cm x 2cm x 2cm.
  14. 23. It is a method to determine how much of the ingredients will be used while cooking.
  15. 24. It is a pre-cooking method of food products using boiling water or steam, and different processes are followed for each product.