Across
- 2. Occurs in heating proccess.Starches in the food broken down into dextrins.Browning of starch.
- 3. It has two handles opposite sides.Despite other utensils it is deeper and generally used for liquids.
- 5. He is the person who discovered Maison Mumbai first.
- 7. Kind of kitchen utensil that has different color.Made of wood,plastic cork, also used for protect food from surface.
- 11. Cooking meat 71C. When meat cook like this it has brown colur and can be observed shrinkage in the form of meat.
- 12. Kitchen scale measure g,kg,lb,oz and these indicate.....the mass of an object.
- 13. Boneless and bottom part of the shortloin.One of the most tender part of entire cow.
- 16. Kind of French Technique.There is also a knife same name.İngredients turned in to form same shape like birds beak.
- 17. Types of cutting methods.It looks like matchsticks Its measures 3mmx3mmx5cm.
- 18. Kind of knife to peel or coring vegetables and foods.
- 21. Slicing fruits or vegetetables 1.5mm cubes.Used in sauces,garnish on soup.
- 22. to cook this you can use flour,crontstarch,cream.It has more dense than similars.Varieties such as veloute,cream,puree,bisque can be considered in this title
- 23. specific ways of cutting.Cutting thin pieces.Cutting ingredients as their shapes.Thin pieces.
- 24. Spred people's daily routins or cultures one group to another.Exposed to lose people's living standarts.It occurs when people migrate another country.
- 25. Chefs use it to knives sharper fine-grained stone.
- 26. Can be made different sources plant,animals,syntethics used to create smooth texture and act as a border.
Down
- 1. Type of micro-organism.When it has necessary conditions it starts to ferment.Commonly used in bread and buns making.
- 4. Gastronomy is blend to ...,...,.... .At the end of series Anthony said that Gastronomy is blend to three things.What were they ?
- 6. Represents 2/3 of an egg's weight.It has approx.90%water and 10% proteins.It has two layes thick and thin.
- 8. To find people's ideas and feelings asking how and why questions.Rather than using numbers.people who intersted in this try to understand social reality of cultures,individuals.
- 9. Focusing on specific group on market.Doing you works according their needs.
- 10. Cooking food using little amount of butter or oil with high heat.
- 14. Cutting ingredients 3-10mm thicknesses.İt also means round cutting.
- 15. Proccess of slicing foods very fine pieces.Usually use in green leafy vegetables.
- 19. Before start cooking,preperation of all ingredients chefs use it to cook meals quickly and easily.
- 20. Also known as walk-in.Purishable foods are stored here.