Culinary Technology & Methods Crossword
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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