Across
- 4. roux – Dark cooked roux used in brown sauces.
- 9. – Sugar refers to a group of sweet-tasting carbohydrates used to enhance flavor and provide energy, while fructose is a natural monosaccharide found in fruits, honey, and some vegetables that contributes sweetness to many foods.
- 10. – Thick stick-shaped cuts.
- 14. – A large class of fat-soluble pigments that lend bright orange, red, or yellow colors to fruits and vegetables—including beta-carotene in carrots, lycopene in tomatoes, and lutein in kale—while acting as powerful antioxidants. Flavonoids A diverse group of plant compounds with antioxidant properties that contribute to the color, flavor, and texture of foods like berries, tea, chocolate, and citrus fruits, while offering potential benefits for overall health. Freshness A key quality marker describing food that has been recently harvested, produced, or prepared with minimal time elapsed since creation, ensuring optimal flavor, texture, nutrient content, and safety for consumption.
- 15. – Thin matchstick-shaped cuts.
- 16. – Cooking with steam heat.
- 21. – Round slice cut.
- 24. – Thickening liquid by simmering to evaporate water.
- 26. – A mixture of cream and egg yolks used to thicken soups.
- 28. – The swelling of starch granules when heated with liquid.
- 29. – Adding liquid to dissolve browned bits in a pan.
- 34. – Compounds Chemical substances containing sulfur atoms that occur naturally in foods like garlic, onions, leeks, and eggs, imparting distinctive flavors, aromas, and potential health benefits to the items they comprise.
- 36. – A green pigment present in plant cells, algae, and some bacteria that enables photosynthesis by capturing light energy, and it gives leafy greens, herbs, and numerous vegetables their characteri stic vibrant green hue.
- 37. – Cooking food quickly in a small amount of fat.
- 38. – Diagonal cut to increase surface area.
- 39. – Formation of clumps due to improper mixing.
- 40. – Thin flat cuts in various shapes.
- 42. roux – Lightly cooked roux used in white sauces.
- 43. – Wild or semi-wild birds that are either hunted in their natural habitats or farm-raised for culinary use, with examples like quail, pheasant, partridge, and grouse, known for distinctive flavors and lean muscle tissue. –A young chicken specifically bred and raised for meat production, typically harvested between 6–8 weeks of age when it reaches a moderate size with tender, mild-flavored flesh suitable for nearly all cooking methods.
- 45. butter – Butter with milk solids removed for higher heat cooking.
- 46. heat – Cooking with water or steam.
- 47. – A butter substitute made from vegetable oils.
- 49. – A cooking device or pot attachment that uses hot steam from boiling water to cook food gently and evenly, preserving natural flavors, nutrients, and texture in items such as vegetables, fish, dumplings, and grains.
- 51. – Cutting food into very fine pieces.
Down
- 1. texture – An undesirable consistency in food.
- 2. – Ground grain used for baking and thickening.
- 3. frying – Cooking food submerged in hot oil.
- 5. – An enclosed cooking appliance that uses dry heat, convection airflow, or a combination of both to bake breads and pastries, roast meats and vegetables, broil foods to create a crispy exterior, and reheat prepared dishes uniformly.
- 6. heat – Cooking without added moisture.
- 7. – Cooking food in rapidly bubbling liquid.
- 8. – Board A flat, durable surface—typically made from wood, plastic, bamboo, or tempered glass—that provides a safe, stable area for preparing food while protecting countertops from scratches and knife edges from dulling.
- 10. – Cooking food using dry heat in an oven.
- 11. – Adding salt, herbs, or spices to enhance flavor.
- 12. roux – Slightly browned roux with mild butty flavor.
- 13. – Liquid separation from a gel or sauce.
- 14. – Cutting food into irregular pieces.
- 17. off – Separation of fat from sauce.
- 18. – A dairy fat used for cooking and flavoring.
- 19. cream – Dairy cream with high fat content.
- 20. – Slow cooking using both dry and moist heat.
- 22. – Angled rolling cut for vegetables. Paring Knife A small, short-bladed kitchen implement crafted for precise tasks like peeling fruits and vegetables, trimming excess fat or blemishes from ingredients, and cutting small items into neat portions with excellent control and accuracy
- 23. – A cooking ingredient that adds flavor and texture.
- 25. streaking – Visible oil lines in sauce due to poor emulsification.
- 27. – Diamond-shaped vegetable cut.
- 30. – Tray A flat or compartmentalized platform made from sturdy materials like plastic, metal, or wood, used to organize, transport, or serve food items, small cooking tools, or prepared ingredients efficiently in both kitchen and dining settings. Sauté Pan A flat-bottomed cooking vessel with sloped sides and a long handle, engineered for quick cooking methods like frying, browning, and tossing ingredients over high heat while allowing easy movement of food and minimizing splatters.
- 31. – Thin ribbon-like cuts of leafy vegetables.
- 32. – Removing spoiled or failed food.
- 33. – Round, hollow containers available in various sizes and materials (ceramic, glass, plastic, metal) that are essential for mixing ingredients, serving meals, storing leftovers, marinating foods, and prepping components before cooking.
- 34. granules – Tiny particles in flour that absorb liquid and thicken food.
- 35. – Cutting food into small cubes.
- 36. – A bowl-shaped kitchen utensil with multiple small holes or perforations, specifically designed to drain excess liquid from cooked foods like pasta or rice, as well as from washed vegetables, fruits, or canned ingredients.
- 41. – Removing solids from liquids.
- 44. – of Decay A critical food safety and quality standard meaning the item is free from spoilage caused by mold, bacteria, fungi, or enzymatic breakdown, with no visible signs of rot, discoloration, or off-odors. – category of domesticated birds raised primarily for human consumption of their meat or eggs—including chickens, ducks, turkeys, and geese—as well as for purposes like feather production or breeding stock.
- 48. – Knife A large, versatile cutting tool with a broad, sharp blade that serves as the workhorse of most kitchens, used extensively for chopping, slicing, dicing, and mincing everything from raw meats and fish to fresh produce and herbs.
- 49. – Cutting food into thin flat pieces.
- 50. fat – Fat derived from animals used in cooking.