Across
- 3. – Maintaining a clean environment
- 4. – Proper work behavior
- 6. – Liquid accompaniment
- 7. – Degree of heat or cold
- 9. – Appliance for mixing liquids
- 13. – First meal of the day
- 18. – Cooking under direct heat
- 19. – Consistent recipe format
- 22. – Essential nutrient
- 24. – Feel of food in the mouth
- 25. – Art and science of preparing food
- 26. – Appliance used for cooking
- 28. – Tool for serving soup
- 33. – Changing measurements
- 34. – End of food safety period
- 36. – Determining quantity
- 37. – Cooking below boiling point
- 39. – Surface for cutting food
- 41. – Appliance for freezing food
- 42. – Working effectively
- 44. – Appliance for blending ingredients
- 49. – Frying with little oil
- 50. – Amount produced
- 51. – Keeping food properly
- 52. – Midday meal
- 53. – Liquid-based dish
- 54. – Planned expenses
- 55. – Arrangement of food
- 56. – Concentrated energy nutrients
- 58. – Cooking using dry heat
- 62. – Protective nutrients
- 63. – Proper use of knives
- 64. – Transfer of bacteria
- 68. – Briefly boiling food
- 69. – Cutting into cubes
- 71. – Food served with main dish
- 74. – Deep cooking vessel
- 75. – Hand protection
- 76. – Cooking over direct heat
- 78. – Tool for flipping or spreading
- 80. – Tool for removing skin
- 81. – Cooking in hot oil
- 82. – Cooking using steam
- 83. – Primary course
- 84. – Study of food and health
- 86. – Cutting into thin pieces
- 87. – Standard of excellence
- 88. – Set of cooking instructions
- 89. – Serving of food
- 90. – Cooking with hot air
- 92. – Amount of food served
- 94. – Enclosed appliance for baking
- 95. – Unexpected harmful event
- 96. – Recommended food amount
Down
- 1. – Proper mix of nutrients
- 2. – Covers hair for hygiene
- 5. – Light meal
- 8. – Taste of food
- 10. – Evening meal
- 11. – Visual appeal of food
- 12. – Related to food illness
- 14. – Flat frying pan
- 15. – Tool for beating ingredients
- 16. – Used to put out fires
- 17. – Pot used for sauces
- 20. – Calculating food expenses
- 21. – Body-building nutrients
- 23. – Practice of cleanliness
- 27. – Another measurement system
- 29. – Drink
- 30. – Starter dish
- 31. – Smell of food
- 32. – Energy-giving nutrients
- 35. – Microscopic organisms
- 38. – Decorative food item
- 40. – Cooking in hot liquid
- 41. – Emergency treatment
- 43. – Organizing meals
- 45. – Injury from heat
- 46. – First In, First Out method
- 47. – Body-regulating nutrients
- 48. – Presence of harmful substances
- 53. – Food decay
- 57. – Protective kitchen clothing
- 59. – Tool used for cutting
- 60. – Plant flavorings
- 61. – List of food to be served
- 65. – Accidental liquid release
- 66. – Tool for gripping food
- 67. – Marking food information
- 70. – Cutting into small pieces
- 72. – Sweet final course
- 73. – Measurement system
- 77. – Shallow cooking vessel
- 79. – Appliance for food storage
- 82. – Enhancing flavor
- 85. – Items used in cooking
- 86. – Aromatic flavorings
- 91. – Shredding food into fine pieces
- 93. – Freedom from danger in the kitchen