Culinary Camp Crossword

Item cooked firm to the bite, not soft and mushy
Cutting leafy items into paper thin strips
Cold raw sauce made from pasting fresh basil, garlic, oil, cheese and pinenuts
French for "everything-in-its-place"
Tall Chef's hat
Abbreviation for the danger zone for temperature: 41F-135F
Basic combinatrion of three vegetables used for flavoring
Quick dry heat cooking technique that is fast to quickly brown small items
The popular convenient Japanese food item uses rice and a wide variety of garnishes.
This is the number one prevention of transmitting foodborne illness.
This is a slightly wider knife cut than chiffonaide, for consistent cooking.
This cook knows how to prepare desserts
This cook knows how to prepare salads and cold foods
Knowing this subject can help you calculate recipes, measurement and portions accurately
This product is made from preserving milk with a fermented culture
The USDA uses this guide to help portion nutritional value of what you eat
Practice this and avoid accidents
What all chefs first determine for seasoning a dish
This sharp tool is used in almost every kitchen