CROSSWORD YAGMUR

4. : A microorganism classified as member of fungus kingdom for example needed to create yogurt from milk.
6. : A french word reffering a method of cutting root vegetables into oblong which helps carrots, potatoes to cook evenly.
8. : A well known french recipe a beef stew braised in red wine, often red burgundy flavoured with carrots, onions, garlic and a bauquet garni and garnished with pearl onions, mushrooms and bacon.
9. : A french term describing how a vegetable is cut,very thin and with its original shape.
11. : The instructions of cooking food that includes the ingredients too.
12. : A medium size of a round cup tos stir or mix soups, sauce and other liquids.
13. : Process of gathering information.
15. : Cut of beef which is just above the brisket.
22. : Sugar degradation reaction at high temperature.
23. : Cooking method of meat, chicken or vegetables with dry heat where hot air covers the food and cooks it evenly.
24. : Way of cutting fruits or vegetables in shape of circles as thick as 3-10mm.
25. : A method to make eggs stirred and beaten together in a pan and cooked.
26. : Not a knife, but an essential part of the knife kit.

1. : To kill, deactivate (denature), or destroy (break apart) all living, viable microorganisms that would be on a surface, in a fluid, or contained in a compound.
2. : A way of cooking meat until it is firm and grey brown colour.
3. : Something homemade by hands.
5. : Cutting style of carrots, celery, leeks and turnips first into stripes than into pieces 3mm each sides.
7. : Mixture of two liquids that can’t disolved in each other.
10. : Tool used mostly for spreading icing on cakes.
14. : A japanese dish of seafood vegetables or meat battered and deep fried its names refers to ember days.
16. : The way of cutting carrots, potatoes into a long strips.
17. : Knife type with serrated edge to cut breads and cakes.
18. : A perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for removing solid pieces from soups, stocks and other liquids.
19. : Liquid of the bone that is taken by boiling the bone to be used as sauce or main flavor of an other dish especially a soup.
20. : A french word means little stick of 0.6cm x 0.6cm x 5cm.
21. : The place where people eat and pay prepared food served at tables.