Cula 142 Crossword

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