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Chapter 16: Enhancing Food (Culinary Arts)

Across
Stimulating and full of flavor; sometimes included in the basic tastes
Awareness
A plant grain
Mustard that contains a combination of ingredients including ground white, black, and brown mustard seeds, vinegar, salt, and spices
The systematic tasting of food by consumers and foodservice professionals
To adapt
The way in which foods are arranged on a plate
A flavor enhancer. It comes from seaweed. It intensifies the natural flavor of most of the foods it is added to.
A sour, acidic liquid used in cooking, marinades, and salad dressings
A food test in which food samples are not labeled so that the testes will not know which product they are tasting
An acidic sauce usually used to soak meat before it is cooked, to give the meat flavor and tenderness
A combination of fresh herbs and vegetables tied in a bundle with butcher’s twine. The bundle is dropped into the stock pot and allowed to simmer.
Mustard, pickle relish, and ketchup, etc., traditionally served as an accompaniment to food
An oil that has been enhanced with ingredients such as herbs, spices, and garlic
A concentrated flavor such as lemon and vanilla
Coarsely chopped or ground pickled items
Down
French for bag; used for herbs and spices
Light-blocking
Italian dish that includes rice that is sautéed in butter before stock is added
A sign
A tomato-based sauce that is tangier than ketchup
Properties that affect how people perceive something
Increases the way you perceive the food’s flavor without changing the actual flavor
An ingredient that actually changes the natural flavor of the foods it is added to
A hard-shelled dry fruit or seed
Distinctive pleasing smell
A fresh or cooked mixture of chili’s, tomatoes, onions, and cilantro
To go together well with another thing
A sour, acidic liquid used in cooking, marinades, and salad dressings
The rind of a fruit
Separate
Plentiful
A combination of herbs, spices, and seeds
A flavoring that blends with the natural flavor of foods
White membrane of a fruit