11.

3 Culinary Principles
Name:__________________
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3 4

6 7

8 9

10

11 12 13

14 15 16

17

Across
2. Reheat foods quickly using radiation.
__________-_________
3. ____________-______________ is the process
of preparing small amounts of food several times
throughout the foodservice period.
6. Margarine, salad dressing, shortening. Yellow in
color. ____________-________
8. ___________ is a gentle simmer in a liquid that
minimizes leaching of vitamins from food.
10. Grilling requires little or no ____________ if
done correctly.
14. Oils from plant sources can replace saturated
_____________ fats.
16. Green to yellow in color, high in
monounsaturated fat, used in all types of cooking
and salad dressings. __________-_______
17. High temperatures can ____________ vitamins.
Down
1. Quickly cooking foods in a minimum amount of oil
with little nutrient loss.
4. High in monounsaturated fat. Neutral color and
little flavor, and comes from the rape plant.
___________-___________
5. The process that destroys nutrients can be slowed
by lowering the foods _________________.
7. Nutritional content can be improved by reducing
_______.
9. Steaming results in few _______________ being
lost.
11. Techniques such as roasting, steaming, and
baking require little or no added.
12. Foods lose nutrients with age. Fresh produce
and meats are usually used within three or _______
days of purchase.
13. Water soluble vitamins can ____________ into
water.
15. Prolonged cooking contributes to nutrient
____________.