Across
- 5. Single or multi-component structures, usually in the form of sugar, fiber, starch and used as an energy source.
- 7. French term for cutting by rotating the vegetables with 7 edges.
- 9. System used to remove smoke, vapor and bad odors occurring in the kitchen while cooking and to clean the air.
- 10. The purpose of using the egg when making mayonnaise.
- 12. The process of cutting any food material with sharp strokes, repeated with the help of a knife.
- 14. French bread with thin, long structure and crunchy crust.
- 15. These are the assumptions that have not been tested for the correctness or inaccuracy of the possible solutions to the problem determined before scientific research.
- 16. It is a type of knife that is usually used to carve small pieces of vegetables or the middle of vegetables.
- 18. The name given to the cutting of round vegetables in different thicknesses and diameters
- 21. It is a kitchen utensil usually made of metal, wood, silicone or rubber and used for lifting, turning or spreading.
- 25. It is the French term used to make the necessary ingredients ready for slicing, cutting, peeling and measuring before starting cooking.
Down
- 1. The process of cooking the egg, which is cracked and whipped in a bowl, is mixed with a continuous spatula in the pan.
- 2. It is the transportation of food from one region to another for cultural reasons and gaining a new identity.
- 3. It is the price difference that you can add to the cost of a product thanks to the improvements made from the initial stage to the customer.
- 4. He worked in molecular gastronomy, and is among the best chefs in the world, he was the executive chef of elBulli restaurant in Spain.
- 6. French chef and writer, modernizing and popularizing French cooking methods, known as the King of Chefs and Chief of Kings.
- 8. This is a set of rules that must be followed to protect your body parts against the risks of accidental cutting, bumping, and dropping when using knives in the kitchen.
- 11. It is a method used to cut vegetables into thin strips.
- 13. French term for cutting vegetables in thin squares and measuring 10 mm × 10 mm × 3mm.
- 17. It is a smooth sauce with a light color, which is one of the 5 main sauces of French cuisine. Made from using roux and stock (usually chicken or fish). Its name comes from the French translation of the word "velvety".
- 19. It is a type of knife with a narrower blade than the butcher knife, which allows easy removal of bones from meat, poultry and fish.
- 20. A part of lamb with plenty of bones taken from the chest and flap area
- 21. It is a fish type that is generally identified with Norway, has an orange-pink flesh color and comes to the fore with its famous migrations every year.
- 22. It is the largest of four cuts in the cube shape specified in French cuisine. It has dimensions of 2cm x 2cm x 2cm.
- 23. It is a method to determine how much of the ingredients will be used while cooking.
- 24. It is a pre-cooking method of food products using boiling water or steam, and different processes are followed for each product.