Cooking Methods

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Across
  1. 2. Cooking method for Thai Green Curry
  2. 3. "Lyon" style potatoes
  3. 5. Crème Brulee
  4. 7. gentle boiling between temperature 95-09C
  5. 10. fish "en papillotte"
  6. 12. to clean bones before making a stock out of them
  7. 13. finishing process for "Pommes Gratinee"
Down
  1. 1. used as basting agent when roasting
  2. 2. minimising loss of nutrients, no addition of fat
  3. 4. osso bucco
  4. 6. Cooking method for this vegetable (served with game)
  5. 8. deep fried jam or custard filled sweet pastry
  6. 9. suitable food item for fast boiling
  7. 11. shallow fried item (crumbed and served with lemon)