Culinary Crossword Puzzle

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Across
  1. 6. to cut the zest, or the colorful part of the skin
  2. 8. cuisine that comes from the North Eastern United States
  3. 10. virus that comes from the intestines of poultry
  4. 11. to cook food quickly over relatively high heat
  5. 14. equivalent to 16 tablespoons
  6. 15. to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process
  7. 16. equivalent to 4 quarts
  8. 20. used to measure liquids
  9. 24. equivalent to 2 tablespoons
  10. 25. the process of soaking foods in seasoned and acidic liquid before cooking
  11. 27. cooked so it's still tough when bitten
  12. 28. allergen containing bass, flounder, and carp
  13. 29. used to flip meats
  14. 30. a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat
Down
  1. 1. most commonly used knife in the kitchen
  2. 2. allergen containing almonds, walnuts, and pecans
  3. 3. cooking technique that uses radiant heat from above to cook your food
  4. 4. a combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
  5. 5. 41-135 degrees F
  6. 7. equivalent to 4 1/8 cups
  7. 9. to cook food quickly over relatively high heat
  8. 12. bacteria that comes from the intestines of cows
  9. 13. the process of extracting chemical compounds or flavors from a vegetable in water, oil, or alcohol
  10. 17. a boneless piece of meat
  11. 18. to remove the fat from the surface of a hot liquid
  12. 19. to finely divide food into uniform pieces smaller than diced or chopped foods
  13. 21. shredded or finely cut vegetables and herbs, usually used as a garnish for soup
  14. 22. the preparation of ingredients
  15. 23. equivalent to 3 teaspoons
  16. 26. separately priced items from a menu, not as part of a set meal