Culinary Terminologies Crossword Puzzle

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.