chef class

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Across
  1. 2. cultured cream with a thick consistenoy
  2. 6. butter butter made clear by heatign and removing sediment
  3. 7. 1/8 inch thick cubes cut from julienne slices
  4. 10. Entertains the mouth refers to a bite sized appetizer
  5. 12. coat wet/moist foods in a dry tuff
  6. 14. mix of herbs used in stuff for aromatic effect
  7. 16. open face sandwhich
  8. 18. duck or goose fat
  9. 19. to the tooth
  10. 20. french way to preserve meat usually goose or duck
  11. 21. to remove fat and grease
  12. 23. listing or serving food that can be ordered as sperate items that do not come as part of a set meal
  13. 24. mixing things that cant normally mix
  14. 25. the process of soaking meat in salt water
Down
  1. 1. a system of staffing a kitchen so everyone has their own job
  2. 2. fatty part of milk
  3. 3. french word for raw
  4. 4. browning of sugar
  5. 5. a garlic mayo from France used as a sauce and a condiment
  6. 7. technique for moistening the surface of roasted foods
  7. 8. a piece of equipment used to keep foods warm
  8. 9. to deglaze a pan means to add liquid
  9. 11. to crush or to grind
  10. 13. leafy vegetables and herbs used as a garnish
  11. 14. 2 inches by 1/4 by 1/4 thick
  12. 15. cooking meats in fat later
  13. 17. before pasta dish
  14. 18. thick sauce made from purre and strained veggies
  15. 20. fats and sugar
  16. 22. fruit of sort shell hard outside