Culinary Introduction Technology and Methods

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Across
  1. 3. Cuts cutting techniques that include batonnet and julienne
  2. 6. Cuts precise cutting method used to achieve slices of a particular size, usually thicker cuts.
  3. 7. term referencing preparation for food and tools used with a particular dish;
  4. 10. temperature at which oil will begin to smoke.
  5. 11. Requirements temperature levels used to keep food fresh; generally regulated by local
  6. 12. tool used for identifying food items within the kitchen according to date prepared or other important factors
  7. 13. cutting techniques which include the and diagonal methods.
  8. 16. Foods food which is ready for human consumption handled with latex gloves for safety
Down
  1. 1. used to hold desired amounts of ingredients for food preparation.
  2. 2. Cut cutting round foods into round slices.
  3. 4. kitchen tool used for many purposes, including moisture removal
  4. 5. Cut cutting foods at angles to achieve oval shaped slices.
  5. 8. regulating the size of a serving.
  6. 9. cooking technique used to fry foods with oils in a frying pan.
  7. 14. regulated date for food safety; used to protect consumers and inform food preparers of freshness
  8. 15. solid surface made of plastic, wood or other materials used to safely cut food products.