CULA 142 FINAL

4. Sauces, The general name given to the 5 sauces of French Cuisine, where Marguerite mentioned in the movie started cooking and recommended Hassan to learn those sauces.
6. Market, The most important thing we need to determine before opening a restaurant. Identify the population.
7. The technique we use in cylindrical vegetables of specified thickness between 1 mm and 3 cm.
9. Science, Applied science that investigates the physical, bilogical and chemical make-up of food.
11. Skills, It is an important ability that determines the quality of our work as a chef. Improving joinery techniques.
12. It is one of the kitchen equipment used to seperate foam, any solid residue or something from liquid.
14. It used to be a food that poor ate. Today is a very expensive food. A gelatin-rich eat.
16. It is a research method that we can obtain numercial data by conducting surveys.
18. Tenderloin, Soft meat, since the animal has no movement. This meat is boneless.
19. Yolk, Emulsifier, the main ingredient of sauces such as hollandaise and mayonnaise.
20. Meaning 'country style' 1 cm x 1 cm x 3 mm. It is used in soups and salads.
22. Marketing, Artificial fragrance market.
23. A knife that derives its name from French and is also the name of a technique.

1. It is the basic knife cutting method. Means 'small stick'. It measures 6 mm x 6 mm x 5 to 6 cm.
2. When reading the recipe, it is important to pay attention to know how much weight to use for ingredients, how much food will be made to people.
3. steel, It is the raw material of the benches with a smooth appearance.
4. Flexible cheese made of good quality milk. In the Italy, it is named as 'Fior di Latte'. In the US, the term 'pizza cheese'.
5. Food that we obtain a solid substance by mixing liquid substances with each other, creating a physical and chamical balance. A kind of sauce.
8. It occurs only in a liquid environment. Water moves from less dense to very dense.
9. The technique of chopping longitudinal vegetables with a thickness of 3 mm x 1 cm. It is irregularly shaped.
10. It is a French chopping technique with 3 x 3 x 3 mm cubes.
13. Gastronomy, A multidisciplinary concept covering the physical and chemical properties of food.
15. Soup, It is made with vegetables with high starch ratio and then blended. (The vegetables used can be dried or fresh).
17. It is a French cutting technique that requires skill. All slides are cooked equally. Rotated vegetables.
18. Chiller, Shock freezer used in the culinary to maximize shelf life without losing its quality and physical appearance.
21. A mark with a certain standard indication of the equipment we use in the culinary.