Culinary Technology & Methods Crossword Puzzle

QUESTIONS LIST:

• cutting stone : tool for filing away the dull portion of knives
• dice cuts : result in cube shaped slices, including larger, medium, small and brunoise
• cheese cloth : kitchen tool used for many purposes, including moisture removal
• portion cups : used to hold desired amounts of ingredients for food preparation
• batonnet cuts : precise cutting method used to achieve slices of a particular size, usually thicker cuts
• cutting board : solid surface made of plastic, wood or other materials used to safely cut food products
• stick cuts : cutting techniques that include batonnet and julienne
• smoke point : temperature at which oil will begin to smoke
• moist heat : method utilizing water or other liquids including poaching, simmering, boiling, blanching and steaming
• rondelle cut : cutting round foods into round slices
• diagonal cut : cutting foods at angles to achieve oval shaped slices
• julienne cuts : precise cutting method used to achieve slices of a particular size, usually thinner cuts
• dry heat : cooking method utilizing direct of indirect heat including broiling, grilling, roasting or baking
• round cuts : cutting techniques which include the rondelle and diagonal methods
• paysanne cut : thin, flat, round or square shape cut
• chiffonade : used to cut thin food products, such as herbs
• honing steel : tool used for sharpening or “straightening” knives