Culinary Mid Term

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Across
  1. 5. / you do this to scramble eggs
  2. 6. pilaf / 1 cup rice and 2 cups water
  3. 7. garni / parsley, thyme, bay, peppercorn
  4. 9. fry / not a moist cooking method
  5. 10. zone / 41-135
  6. 11. / onions, celery, carrots
  7. 12. / temporary emulsion
  8. 14. / water for stocks
  9. 15. / chicken, turkey, duck
  10. 17. hands / most important sanitation rule
  11. 18. / flour and water
Down
  1. 1. / permanent emulsion
  2. 2. / 4 - 5 ounces for 1 cup
  3. 3. / stir, boil, salt
  4. 4. / how many minutes do you cook a hard boiled egg
  5. 5. / mirepoix, bouquet garni, bones, water
  6. 8. / harmful bacteria found in poultry
  7. 13. / like glue
  8. 16. / basil, tarragon, rosemary, mint, cilantro, etc are...
  9. 17. / cornstarch and water