Culinary Mid Term

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