Introduction to Culinary Arts

1234567891011121314151617181920212223242526
Across
  1. 3. Surname of world famous American chef and writer
  2. 6. Sauce department chief
  3. 7. Half-cut or 1-inch wide, 4-5-centimeter long bar cut
  4. 8. The part of the egg that contains a lot of fat
  5. 11. Simple or country style cutting style
  6. 13. Cutting technique(on usually patatoes and root vegetables
  7. 16. Milk sugar
  8. 17. Reasoning for linking events
  9. 19. Is a form of cutting into small cubes
  10. 21. Oil and water mixture
  11. 22. Chopped vegetables for aromatic taste in sauce or meal
  12. 24. A type of cut that creates round
  13. 25. Cooking technique with moist heat
Down
  1. 1. Dividing food into equal parts in different ways
  2. 2. Flex blade for fish and meat
  3. 4. The word meaning replacement in French
  4. 5. Prestige award given to restaurants in europe
  5. 9. A current against waste-consumption
  6. 10. It is used in food preparation for removing the bones of poultry, meat, and fish
  7. 12. A pre-dough used for the preparation on straight dough
  8. 14. Cut shunk
  9. 15. Cooking level
  10. 18. Slow cooking method in stock or water
  11. 20. Fast cooling cabinet
  12. 23. Consuming by eating and drinking or serving
  13. 26. Tool for sharpening knives