Across
- 2. It is the name of the cutting technique with dimensions are 2x2x2 cm? (5th week)
- 4. It is a kitchen knife used to separate meat from bones. (2nd week)
- 8. It is a cooking method which use the moisture. It cooked without touching water. (12th week)
- 9. This is the combination of two or more substances, losing its own characteristics, and creating new features. (12th week)
- 11. Where tenderloin is located in beef? (13th week)
- 12. It is the name of the cutting technique with dimensions are 5 cm and have 7 sides. (10th week)
- 18. It is the science that examines chemical and physical changes that occur while cooking. ( 9th week)
- 20. The person who benefits from, purchases and uses, eats and drinks. (6th week)
- 21. It is the award given to the restaurants named after the French tire manufacturer. (14th week)
- 22. It is the common name given to animals such as chickens, turkeys, geese, and ducks. (13th week)
- 25. It is the food and material used to make a meal. (2nd week)
- 26. It is the name of the cutting technique with dimensions are 3mm x 3mm x 3 to 5 cm. ( 9th week)
Down
- 1. It’s a step of making bread. All ingredients are combined and mixed in a bowl. The other name is direct dough. (11th week)
- 3. It is a method of researching a subject into small pieces. (4th week)
- 5. This is the room used for cooking or for preparing. (10th week)
- 6. Who is the French chef who created the new chef hat and found four main sauces? (5th week)
- 7. It is the name of the cutting technique which has a diamond shape and dimensions 1cm x 1cm x 3mm. (7th week)
- 10. It is the name of people who try to consume local food. (7th week)
- 13. this is the word that shows the national dishes and table culture of a country. (1st Week)
- 14. It is used as an emulsifier in mayonnaise. (3rd week)
- 15. It is the name of the cutting technique with dimensions are 3mm x 3mm x 3mm. (4th week)
- 16. It is an egg dish made by combining with butter and salt in the pan after the egg is mixed. (14th week)
- 17. It is a kitchen utensil used to cut food with sharp small holes into small pieces. (1st week)
- 19. It’s a type of thick soup. It is made from many things like vegetables, meat and poultry but always include milk or cream. (11th week)
- 23. It Is the name of sizes from 3 mm to 1 cm circular cutting technique. (6th week)
- 24. It is a method of cooking over high and dry heat. Coal can be used in this method. Foods have a smoky flavor. (3rd week)