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