Across
- 3. This is a french cutting technique. Refers to matchstick and occurs when vegetables are cut into matchstick. It is also the starting point of Brunoise.
- 4. This word is the effect of studies such as research or survey on people. It allows us to learn about people's thoughts and feelings.
- 6. It is the combine of dry and moist cooking methods.
- 9. It is a French soup. It is made using meat or bone broth. We get it when we clarify meat or bone broth.
- 12. A broad blade, bent to keep hand off hot surfaces. Used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and so on. Also used as a scraper to clean benches and griddles.
- 14. This is the name given to cutting vegetables or fruits in small cubes. It has different sizes.
- 16. It is a perforated bowl made of stainless steel or aluminum. Used to drain washed or cooked vegetables, salad greens, pasta, and other foods.
- 18. A rectangular pan, usually made of stainless steel. Designed to hold foods in service counters. Also used for baking, steaming, and subsequentserving. Standard size: 12x20 inches. Standard depth: 2 1/2 inches (65mm).
- 20. It means free from danger and risk. Ensuring ... is the most important step in Gastronomy.
- 22. This is the power to get products with some money. Money and purchasing power are directly proportional.
- 23. This method is cooking vegetables in steam. All vegetables can be cooked with this method, but some vegetables work better. For example broccoli, potatoes, carrots, spinach...
- 24. It is the cutting of vegetables or fruits with the same thickness in the shape of a circle. Standard size is between 3-10 mm.
- 26. This is an eating disorder and obsession with eating healthy food. Patients are worried that their health will deteiorate after eating.
Down
- 1. A small pointed blade 2 to 4 inches (50 to 100mm) long. Used for trimming vegetables and fruits.
- 2. The break down of starch polymers into smaller molecules when dry heated with high temperature.
- 5. This is a Japanese dish of fried vegetables and meats. It also includes seafood. It has a unique sauce and is made by frying.
- 7. This is a knife type. A thin, pointed blade about 6 inches (160mm) long. Used for boning raw meats and poultry.
- 8. This word's mean is the second management center of the kitchen. It is constantly in contact with kitchen staff. They must chech all of the lower or upper level employees in the kitchen before serving.
- 10. It is the mixing of two immiscible liquids. Mixed liquids are called emulsifiers.
- 11. It is a method of cooking with dry heat exposed to the surface of the food. This method giving it a nutty flavor, brownish color, crispy and crusty texture on the surface.
- 13. It is a method of cooking whipped eggs with oil and salt. Generally, chicken eggs are used.
- 15. It means changing structure of protein. It involves the distruption of the secondary, tertiary, and quarternary structures of proteins.
- 17. that is formed by the merger of beneficial microorganisms. It is a single-celled creature, but it expands and multiplies under favorable conditions. It is found naturally in yogurt and kefir. It plays a big role in bread making.
- 19. This is a trans fat free oil. It is obtained from swine.
- 21. This is a French cutting technique. Vegetables can be cut according to their own shape. For example, you can cut the carrot round.
- 25. It is a cylindrical kitchen tool that allows us to roll out dough.