Tle

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Across
  1. 6. – The act of cutting food into small pieces
  2. 7. – A set of instructions for cooking
  3. 9. – A sharp kitchen tool used for cutting food
  4. 11. – A flat tool for turning food
  5. 13. – The materials used in cooking
  6. 14. – A dried leaf added to soups for aroma
  7. 17. – A spicy seasoning that adds heat to food
  8. 20. – A basic aromatic vegetable used in almost all Filipino dishes
  9. 25. – A sweet spice from tree bark
  10. 26. – The act of cutting food into small cube shapes
  11. 27. – A mixture of two liquids like oil and water
  12. 28. – A cooking oil from rapeseed
  13. 29. – A powder made from grains used to thicken sauces and make dough
  14. 31. – A purple vegetable used in many Filipino dishes
  15. 33. – A food made from flour and water shaped into noodles
  16. 36. – A strong-smelling bulb used to add aroma and flavor to food
  17. 37. – Cooking food over direct fire or charcoal
  18. 38. – Dried aromatic plants used for flavor
  19. 40. – A basic seasoning that enhances the natural flavor of food
  20. 42. – A thick dairy product used in soups and desserts
  21. 45. – A flat metal utensil used for frying
  22. 46. – A milk-based sauce thickened with flour and butter
  23. 50. – A white flower vegetable similar to broccoli
  24. 51. – A flavorful liquid base made by slowly simmering bones, vegetables, and herbs
  25. 52. – Ingredients added to improve taste
  26. 53. – A sauce made from cooked tomatoes
  27. 55. – Decorations added to food
  28. 56. – A liquid fat used in cooking
  29. 57. – Fresh leaves used for aroma and flavor
  30. 60. – A sweet orange root vegetable rich in vitamin A
  31. 63. – Cooking food with dry heat, usually meat or vegetables
  32. 66. – A crunchy green stalk used for flavoring soups and stocks
  33. 67. – A dish made of fresh mixed vegetables
  34. 69. – A natural sweetener made by bees
  35. 70. – An ingredient used for binding, thickening, and emulsifying
  36. 71. – Clothing worn to protect the uniform
  37. 72. – A deep container used for boiling and soups
  38. 76. – A long-handled spoon for serving soup
  39. 77. – A tool for beating and mixing
  40. 78. – A healthy oil extracted from olives
  41. 79. – A fine white powder from corn used as thickener
  42. 81. – A leafy vegetable commonly used in salads
  43. 83. – A sweet substance used in desserts
  44. 84. – A list of foods to be served
  45. 86. – A fragrant green herb used in pasta and pizza
  46. 87. – A nutrient that gives energy
  47. 90. – A starchy root crop used for fries and soup
  48. 91. – A tool for measuring heat
  49. 92. – The whole dried form of pepper
  50. 93. – Gentle boiling used for soups and sauces
  51. 95. – Cooking food in hot oil
  52. 96. – A soup that is transparent and light
  53. 98. – A green flower vegetable shaped like a tree
  54. 99. – An electric appliance for pureeing food
Down
  1. 1. – The practice of cleanliness in the kitchen
  2. 2. – A clear refined soup made from clarified stock
  3. 3. – A white liquid from cows used in drinks and cooking
  4. 4. – The act of cutting food into thin flat pieces
  5. 5. – Proper handling and safety of food
  6. 8. – A dairy fat commonly used for frying, baking, and sautéing
  7. 10. – A cold sauce made from oil, egg, and vinegar
  8. 12. – A nutrient for body building
  9. 14. – A cooking method using water at high temperature
  10. 15. – A tool for measuring small ingredients
  11. 16. – A salad dressing made of oil and vinegar
  12. 18. – An appliance for keeping food cold
  13. 19. – A nutrient that provides energy and body insulation
  14. 21. – A sauce made from browned meat stock
  15. 22. – A sour liquid used in pickling and seasoning
  16. 23. – The study of nutrients in food
  17. 24. – Long thin strips of dough used in soup and stir-fry
  18. 30. – A liquid or semi-liquid seasoning added to food
  19. 32. – A soup with heavy and creamy consistency
  20. 34. – The art of arranging food on a plate
  21. 35. – A thick creamy soup usually made from seafood
  22. 39. – A green leafy vegetable rich in iron
  23. 41. – A tool for measuring liquids
  24. 43. – A salty sauce made from fermented soybeans
  25. 44. – The main staple food of Filipinos
  26. 47. – A thick chunky soup with milk and vegetables
  27. 48. – Hand protection while cooking
  28. 49. – A nourishing liquid dish that can be served either hot or cold depending on the type
  29. 54. – The act of cutting food into very tiny pieces
  30. 58. – A clear and light soup prepared by boiling meat with water and seasonings
  31. 59. – Cooking food using hot vapor
  32. 61. – A herb commonly used in Italian dishes
  33. 62. – An appliance for freezing food
  34. 64. – A green herb used for garnishing
  35. 65. – A hot spice that adds heat
  36. 68. – A dairy product made from milk curds
  37. 73. – A round leafy vegetable used in soups and stir-fry
  38. 74. – A liquid seasoning made from fermented fish
  39. 75. – A device for tracking cooking time
  40. 80. – The main liquid base used in making soups
  41. 82. – A small-leaf herb used in soups and meats
  42. 85. – Cooking food using dry heat inside an oven
  43. 88. – A fermented milk product
  44. 89. – A flat surface used for chopping
  45. 94. – A classic mixture of chopped onion, carrot, and celery used as soup base
  46. 97. – A smooth thick soup made from blended ingredients