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