Across
- 4. Heat Cooking cooking method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming.
- 6. Temperature Requirements temperatures for meat products and other foods regulated to keep the finished product safe and free of bacteria
- 8. Cooking cooking method utilizing direct of indirect heat including broiling, grilling, roasting or baking.
- 10. tool used for cutting, made of two main parts, the handle and blade.
- 11. preparation of food for human consumption
- 13. using spices or other ingredients to improve the flavor of foods.
- 15. used to cut thin food products, such as herbs
- 16. Cuts precise cutting method used to achieve slices of a particular size, usually thinner cuts.
Down
- 1. Cut thin, flat, round or square shape cut.
- 2. Methods methods used for preparing foods, including dry-heat, moist-heat and combination cooking.
- 3. Stone tool for filing away the dull portion of knives
- 5. portion of knife containing the cutting edge, tip, spine, heel and bolster.
- 7. engineering the flavors and other factors to improve prepared foods.
- 9. portion of knife containing the tang, scales and rivets.
- 12. Steel tool used for sharpening or “straightening” knives.
- 14. Cuts result in cube shaped slices, including larger, medium, small and brunoised.