Cooking Techniques

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Across
  1. 4. a mixture of fat and flour
  2. 6. a smooth creamy substance
  3. 7. ideal consistency of pasta
  4. 11. to tenderize large cuts of meat
  5. 12. to slowly cook foods at a low temperature
  6. 14. an agent used combine two liquids together
  7. 15. to pour liquids over food to moisten and add flavor
  8. 17. a cut smaller than a dice
  9. 18. to set fire to foods briefly
Down
  1. 1. food cut into short thin strips
  2. 2. to fry foods quickly using little fat
  3. 3. the transfer of heat between objects through direct contact
  4. 5. spices added to foods to enhance flavors
  5. 8. a mixture of sautéed chopped vegetables
  6. 9. a technique used to finely cut herbs or leafy green vegetables
  7. 10. a process by cooking foods by boiling water
  8. 13. partially cooking a food then "shocking" it by placing it in cold water
  9. 16. It means "everything in its place"