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Culinary Arts-- Chapter 15 and 16

Across
Things that cause an activity or response
A specialize cell for tasting that is scattered over the surface of the tongue
An ingredient that enhances food without changing the natural flavor
How a person’s eyes, nose, ears, mouth, and skin detect and evaluate the environment
Cells that receive stimuli
A Spanish rice dish with meat or shellfish
Cooking foods in hot fat or oil
Down
Using a boiling method to partially cook food
A plant that grows in temperate climates; used as flavoring that adds color and aroma to foods
Chemically changed in brines or vinegars flavored and seasoned with dill, garlic, sugar, peppers, or salt
Clear
A moist cooking technique in which you bring liquid, such as water or stock, to the boiling point and keep it at that temperature while food cooks
A tomato-based sauce used throughout the world as a flavoring
To cook food directly under a primary heat source
To cook by heating a moderate amount of fat in a pan before adding food