Introduction to Culinary Techniques Crossword, Fill in with correct term

12345678910111213141516171819202122232425262728293031
Across
  1. 6. engineering the flavors and other factors to improve prepared foods
  2. 7. Control regulating the size of a serving
  3. 10. portion of knife containing the tang, scales and rivets
  4. 12. tool used for sharpening or “straightening” knives
  5. 13. temperature at which oil will begin to smoke
  6. 16. methods used for preparing foods, including dry-heat, moist-heat andcombination cooking
  7. 17. cutting techniques which include the rondelle and diagonal methods
  8. 18. tool used for cutting, made of two main parts, the handle and blade
  9. 21. tool used for identifying food items within the kitchen according to date prepared or other important factors
  10. 22. portion of knife containing the cutting edge, tip, spine, heel and bolster
  11. 24. cutting techniques that include batonnet and julienne
  12. 25. cooking technique used to fry foods with oils in a frying pan
  13. 26. solid surface made of plastic, wood or other materials used to safely cut food
  14. 27. preparation of food for human consumption
  15. 28. cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming
  16. 29. cutting foods at angles to achieve oval shaped slices
  17. 30. cutting round foods into round slices
  18. 31. using spices or other ingredients to improve the flavor of foods
Down
  1. 1. used to cut thin food products, such as herbs
  2. 2. food which is ready for human consumption; generally handled with latexgloves for safety
  3. 3. tool for filing away the dull portion of knives
  4. 4. kitchen tool used for many purposes, including moisture removal
  5. 5. precise cutting method used to achieve slices of a particular size, usually thinner cuts
  6. 8. cooking method utilizing direct or indirect heat including broiling, grilling, roasting or baking
  7. 9. temperatures for meat products and other foods regulated to keep the finished product safe and free of bacteria
  8. 11. precise cutting method used to achieve slices of a particular size, usually thicker cuts
  9. 14. term referencing preparation for food and tools used with a particular dish;French for “put in place”
  10. 15. temperature levels used to keep food fresh; generally regulated by localentities
  11. 19. regulated date for food safety; used to protect consumers and inform food preparers of freshness
  12. 20. thin, flat, round or square shape cut
  13. 23. result in cube shaped slices, including larger, medium, small and brunoise
  14. 25. used to hold desired amounts of ingredients for food preparation