Culinary Terminologies Crossword Puzzle
Download and print this Culinary Terminologies crossword puzzle. Use a pencil or pen to complete the puzzle by filling in the blanks. The completed answers are included, so you can easily check your progress.
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QUESTIONS LIST:
- dice : to cut food into tiny cubes.
- julienne : foods cut in long thin strips.
- stock : a flavorful liquid used as a soup base.
- braise : sear food, then simmer in liquid.
- broil : cooking by radiant heat from above.
- sous chef : second in command in the kitchen.
- mise en place : proper planning and setup before cooking.
- baste : to brush or spoon melted fat or juices over food.
- roux : a cooked mixture of equal amounts of flour and fat.
- knead : to work dough into a smooth, elastic texture.
- bacterial : organisms that grow on improperly handled food.
- sanitization : maintaining cleanliness to prevent illness.
