Culinary Arts

2. to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit
5. to make criss-cross lines on the surface of food, as part of food presentation
7. Has a trunk
8. to finely divide food into uniform pieces
9. than diced or chopped foods, prepared using a chef's knife or food processor
10. Large marsupial
11. Flying mammal
12. the process of adding foods to boiling waters, cooking until they are softened, then removing before they are fully cooked, usually to partially cook an item which will then be cooked another way
13. Man's best friend

1. a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms
3. Likes to chase mice
4. raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs
6. a cooking utensil used to blend ingredients in a process such as whipping
8. the process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
9. to cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
14. the French term for egg