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Across
  1. 4. – What substance makes plants green?
  2. 5. – What are smooth, mashed vegetable preparations?
  3. 8. – What nutrient group includes sugars and starches?
  4. 9. – What vegetable has edible flower buds?
  5. 12. – What is added to food to improve flavor?
  6. 13. – What sauce is made from tomatoes?
  7. 15. – What part of the egg contains most of the fat?
  8. 19. – What technique shreds leaves into fine ribbons?
  9. 21. – What grain is the staple food of many Asians?
  10. 23. – What leafy vegetable is commonly used in Asian cooking?
  11. 25. – What liquid is the base of soups and sauces?
  12. 26. – What type of vegetable has green leaves?
  13. 28. – What large pot is used for making stock and soup?
  14. 30. – What baked food is made from flour and yeast?
  15. 31. – What vegetable belongs to the cabbage family?
  16. 33. – What cooking appliance uses steam?
  17. 34. – What sweet soup is usually served after a meal?
  18. 37. – What term means without moisture?
  19. 39. – What process happens when liquid turns into vapor?
  20. 40. – What soup comes from Asian cuisine?
  21. 42. – What substance provides nourishment to the body?
  22. 43. – What dried cubes are dissolved to make broth?
  23. 47. – What purple vegetable is used in pinakbet?
  24. 50. – What word means slightly wet?
  25. 51. – What is the fatty inner portion of an egg?
  26. 52. – What bulb is used to add strong flavor to dishes?
  27. 54. – What cut makes very tiny pieces?
  28. 55. – What thick creamy soup is made from shellfish?
  29. 56. – What process occurs when liquid changes into gas?
  30. 59. – What appliance is used to keep food cold?
  31. 61. – What is the term for dry flour pockets in sauce?
  32. 63. – What carbohydrate is used to thicken sauces and soups?
  33. 65. – What group includes sugars found in grains?
  34. 67. – What vegetable looks like a large green onion?
  35. 68. – What practice keeps the kitchen clean and safe?
  36. 70. – What vegetable is rich in chlorophyll?
  37. 71. – What brand of hot sauce is well known?
  38. 74. – What dark sauce is made from brown stock?
  39. 78. – What food has gone bad and is unsafe to eat?
  40. 80. – What natural sugar is found in fruits?
  41. 81. – What part of parsley is used in making bouquet garni?
  42. 83. – What component of food promotes growth?
  43. 86. – What Filipino dish is cooked with coconut milk?
  44. 88. – What term refers to domesticated birds like chicken?
  45. 89. – What shape is formed when food is cut into rhombus form?
  46. 91. – What small pieces of bread are used for coating?
  47. 92. – What happens when fat separates on the surface?
  48. 93. – What is another name for a creamy Béchamel?
  49. 94. – What process allows steam to escape?
  50. 95. – What leafy vegetable is rich in iron?
  51. 96. – What white vegetable looks like a flower?
  52. 97. – What leafy vegetable is commonly used in salads?
Down
  1. 1. – What sauce is made from milk, flour, and butter?
  2. 2. – What clear liquid is made by boiling meat and bones?
  3. 3. – What soup is made mainly from chicken and broth?
  4. 4. – What is a dense, leafy head vegetable?
  5. 6. – What young bamboo is used as a vegetable?
  6. 7. – What is a flavorful liquid made from simmered meat?
  7. 10. – What pigment gives plants their green color?
  8. 11. – What soup is served chilled?
  9. 14. – What tray is used to hold tools and ingredients?
  10. 16. – What orange root crop is rich in vitamin A?
  11. 17. – What cutting style makes ribbon-like strips?
  12. 18. – What spicy liquid condiment adds heat to food?
  13. 20. – What is the general term for edible plants?
  14. 22. – What leafy vegetable is used in coleslaw?
  15. 24. – What starchy root crop is used to make fries?
  16. 27. – What powder is made from ground grains?
  17. 29. – What cutting method breaks food into pieces?
  18. 32. – What tool is used for making decorative cuts on citrus?
  19. 34. – What way of cooking uses heat without water?
  20. 35. – What is the strained liquid from simmered bones?
  21. 36. – What soup has a heavy consistency?
  22. 38. – What cut produces a diamond shape?
  23. 41. – What egg dish is cooked and folded in a pan?
  24. 44. – What is the yellow part of an egg called?
  25. 45. – What substance flows and has no fixed shape?
  26. 46. – What thickening agent is made from corn?
  27. 48. – What smooth soup is made by blending vegetables or fruits?
  28. 49. – What is a pungent bulb used for seasoning?
  29. 53. – What soup is transparent and not thick?
  30. 54. – What term means a step-by-step procedure?
  31. 57. – What flat board is used for cutting ingredients?
  32. 58. – What dairy product is used for frying and baking?
  33. 60. – What mixture of oil and water is stabilized in sauces?
  34. 62. – What pigment gives orange color to vegetables?
  35. 64. – What cut produces thin flat pieces?
  36. 66. – What cloth is used for straining liquids?
  37. 69. – What process uses starch to make food stiff?
  38. 72. – What part of grains provides thickening?
  39. 73. – What happens when gel releases liquid?
  40. 75. – What happens when sauce becomes lumpy?
  41. 76. – What quality shows food is newly prepared?
  42. 77. – What soup is thickened with cream?
  43. 79. – What cutting method makes small cubes?
  44. 82. – What makes food look attractive to the eye?
  45. 84. – What is the process of decorating food?
  46. 85. – What main knife is used by chefs for cutting?
  47. 87. – What practice keeps the body clean and healthy?
  48. 90. – What diagonal cut is used in vegetables?