Across
- 3. - To cut around the bone and scrape the sinews and meat off to leave a clean section for presentation
- 6. - Japanese batter used for deep-frying
- 10. - A water bath to keep food hot
- 12. - Kitchen tool to slice vegetables and a wide variety of potato cuts
- 13. - Bite size pastries and sweets mainly served with coffee / tea
- 15. - stands for First in First Out
- 16. - stands for Standard Operating Procedures
- 19. - Sweet red potato with a pink / orange flesh
- 20. - Menu dishes/items prepared to order and individually priced
- 21. - Pre-preparation before cooking / service
- 23. - Type of pastry that through the technique of rolling and folding dough with butter puffs up when baked and forms many layers making it flaky
- 24. - stands for Standard Recipe Card
- 25. - A vegetable stew made with onions, garlic, tomatoes, zucchini, capsicums, eggplant (also a name of a famous kitchen (Cartoon)movie)
- 29. - Chilled and pureed vegetable soup made from tomatoes, cucumber, red capsicum, garlic and olive oil
- 32. - Second in charge (Kitchen) below the Head Chef
- 33. - A person who does not eat any meat / animal products
- 34. - Starchy substance derived from the root of the Cassava plant, used as a thickening agent
- 35. - 1st position / title in a kitchen when finished training / apprenticeship
Down
- 1. - Flour mixture stiff enough to be formed, kneaded and tolled
- 2. - The flesh (fillet) of citrus fruit without any skin and pith
- 4. - Appetizer of thinly sliced beef
- 5. - Flat slightly leavened Indian bread oval in shape
- 7. - Knife used for trimming, turning and peeling
- 8. - Chinese dish that contains meat / seafood encased in pastry
- 9. - French for Pastry Chef
- 11. - The team in the kitchen and its ranking
- 14. - edible parts of the animal like liver, heart, kidney
- 17. - A warm butter sauce served with vegetables, neat and fish
- 18. - Indonesian Salad with beans, vegetables, egg coated in a peanut dressing
- 22. - Living organism used in cooking / baking to aerate food (e.g. bread)
- 26. - Egg custard / sauce used as a base to produce e.g. ice-cream
- 27. - Quickly cool down under running cold water or ice-water
- 28. - An aromatic herb to flavour soups, sauces, stocks and stews
- 30. - A sauce made from pureed fruit (e.g. strawberry, raspberry, mango, etc...)
- 31. - stands for Hazard Analysis Critical Control Point