Across
- 3. the ability to do something well; expertise
- 6. The systematic investigation into and study of materials and sources
- 8. It is used in food preparation for removing the bones of poultry, meat, and fish
- 10. the second most important cook in a hotel or restaurant kitchen
- 12. cut food into short, thin strips
- 13. hearty soups made from fish and vegetables
- 15. Famous spanish chef hosted a book by anthony bourdain
- 16. Cut (something) into pieces with repeated sharp blows of an knife
- 20. A mathematical determination of the amount or number of something
- 22. other name of egg white
- 23. long cooking method (slow)
- 24. It is a round and blade back chopping shape that is wider
- 26. flat pieces by cutting a cylindrical vegetable crosswise
Down
- 1. a microscopic fungus consisting of single oval cells
- 2. Chef working place
- 4. cooking technique which vegetables are boiled first then thrown into ice water(shock)
- 5. a long knife with a serrated edge, for slicing bread
- 7. ox meat used as a food
- 9. temperature at a which liquid boils and turn into gas(vapour)
- 11. Method of cutting a vegetable in the form of a square with a 1.5cm
- 14. vegetables cut into a soccer ball shape with seven equal sides and flat
- 17. cooking food on a grill
- 18. A thick creamy dressing consisting of egg yolks beaten with oil and vinegar and seasoned
- 19. made by hand, not by machine
- 21. Who works in kitchen
- 25. the yellow internal part of a egg