Cooking Terminology

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Across
  1. 1. decorate or embellish something
  2. 5. an egg dropped from its shell and cooked in simmering water for about five minutes
  3. 7. technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade
  4. 11. a technique used to melt fat from diced meat (usually pork or bacon)
  5. 12. a mixture of two liquids that can't be completely blended together
  6. 13. to steep something in a liquid to extract the flavors from it
  7. 14. let it sit in a flavorful liquid before cooking it
  8. 16. to fry quickly in a little hot fat
Down
  1. 2. scorch the surface of something
  2. 3. domesticated birds that are produced for kai
  3. 4. en place french term for "putting in place" or "gather
  4. 6. a glossy coating on top of dish
  5. 8. a cooking utensil of parallel bars on which food is exposed to heat
  6. 9. flesh of a deer
  7. 10. cooking process in which a food usually scalded in hot water
  8. 15. a mixture of flour and fat cooked together and used to thicken sauces