KITCHEN CROSSWORD

1. A medium size of a round cup tos stir or mix soups, sauce and other liquids.
3. A french word reffering a method of cutting root vegetables into oblong which helps carrots, potatoes to cook evenly.
5. Something homemade by hands.
6. Cutting style of carrots, celery, leeks and turnips first into stripes than into pieces 3mm each sides.
8. Cooking method of meat, chicken or vegetables with dry heat where hot air covers the food and cooks it evenly.
10. A french word means little stick of 0.6cm x 0.6cm x 5cm.
13. A perforated disk, slightly cupped, on a long handle. Used for skimming froth from liquids and for removing solid pieces from soups, stocks and other liquids.
15. Not a knife, but an essential part of the knife kit.
16. A well known french recipe a beef stew braised in red wine, often red burgundy flavoured with carrots, onions, garlic and a bauquet garni and garnished with pearl onions, mushrooms and bacon.
20. Process of gathering information.
23. The place where people eat and pay prepared food served at tables.
24. The way of cutting carrots, potatoes into a long strips.
25. A japanese dish of seafood vegetables or meat battered and deep fried its names refers to ember days.
26. A method to make eggs stirred and beaten together in a pan and cooked.

2. Sugar degradation reaction at high temperature.
4. Knife type with serrated edge to cut breads and cakes.
7. Way of cutting fruits or vegetables in shape of circles as thick as 3-10mm.
9. A way of cooking meat until it is firm and grey brown colour.
11. Tool used mostly for spreading icing on cakes.
12. Cut of beef which is just above the brisket.
14. Mixture of two liquids that can’t disolved in each other.
17. Liquid of the bone that is taken by boiling the bone to be used as sauce or main flavor of an other dish especially a soup.
18. A french term describing how a vegetable is cut,very thin and with its original shape.
19. The instructions of cooking food that includes the ingredients too.
21. A microorganism classified as member of fungus kingdom for example needed to create yogurt from milk.
22. To kill, deactivate (denature), or destroy (break apart) all living, viable microorganisms that would be on a surface, in a fluid, or contained in a compound.