TLE 10 FOOD PREPARATION

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Across
  1. 6. Any grass or plant that is cultivated and grown for the edible components of its grain.
  2. 8. A light salad dressing made by combining oil and vinegar.
  3. 9. It includes all domestic birds suitable for food.
  4. 10. The cord-like strands of egg white on two sides of the yolk that keep the yolk floating in the center of the albumen.
Down
  1. 1. A cutting technique that produces very small, fine dice cut measuring about 1-3mm cubes, usually done by first cutting food into julienne strips.
  2. 2. Thin, matchstick-like strips.
  3. 3. The process of immersing birds in hot water to loosen feathers during poultry dressing.
  4. 4. The part of the egg that contains all the essential amino acids needed by the human body and makes up 12.5% of the egg's weight.
  5. 5. A large, heavy knife with a broad, rectangular blade and it is designed to cut through tough foods.
  6. 7. It is a protein found in the muscle tissues of animals and its main function is to store oxygen in the muscles so they can work efficiently.