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Across
  1. 6. / cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source.
  2. 8. / Is the second most authorized chief after the executive chief. It is also the title that the chef named marquerita mentioned in the movie started at the french restaurant.
  3. 9. / Largest part of egg.
  4. 10. / It is located on both sides of the spine and is a strip of meat consisting of the large inner muscle of the waist.
  5. 11. / a chef who responsible for any foods that must be grilled.
  6. 12. / A serving plate for foods such as soup or casserole, with fixed handles, large, deep, oval and lid.
  7. 14. / it is a kitchen appliance that quickly brings the product you put into a low temperature.
  8. 18. / cut (something) into pieces with repeated sharp blows with a knife.
  9. 19. / It is a cooking technique in which vegetables or fruits are first boiled in boiling water, and then removed and thrown into ice water.
  10. 21. / It is a reaction between sugar and amino protein groups in foods at high temperatures. Gives golden brown color.
  11. 22. / It is a type of knife with hollow edges to cut materials faster and more precisely.
  12. 23. / technical form of writing that is designed to communicate scientific information to other scientists.
  13. 24. / Converts fermentable sugars in the dough to carbon dioxide and adds volume.
  14. 26. / It is a cutting technique where we create round or oval pieces from cylindrical vegetables.
Down
  1. 1. / it is the name given to a harmonious work in the kitchen.
  2. 2. / is the person who decides to purchase a good or service based on personal preferences and needs.
  3. 3. / method of cutting a vegetable in the form of a square with a 1.25cm edge.
  4. 4. / It is a cutting technique which means country- style.
  5. 5. / It is a long and thin cut of a vegetable similar to matchsticks.
  6. 7. / especially the collection and redistribution of food thrown by supermarkets.
  7. 13. / 3 michelin star restaurant founded by ferran adrian, who has made up to 1.000.000 reservations a year.
  8. 15. / It's a version of a paring knife with a curved blade.
  9. 16. / main emulsion used in making mayonnais.
  10. 17. / knife that is used to filet and prepare fish.
  11. 20. / When combined with liquid, carbon dioxide gas emerges and adds volume to cakes, etc.
  12. 25. / It is the cutting technique that refers to cutting or peeling root vegetables into a seven-sided soccer ball shape.