Culinary Terms

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Across
  1. 2. cooked mixture of equal parts of flour and fat
  2. 5. egg based emulsion mother sauce
  3. 7. milk based mother sauce
  4. 9. french term meaning "of the day"
  5. 12. everything in its place
  6. 13. tile-shaped cut
  7. 14. round cuts
  8. 15. ribbon-cut on leafy herbs
Down
  1. 1. french word for appetizer
  2. 3. french fry cut
  3. 4. square shaped cut
  4. 6. slow roasting using little liquid
  5. 7. small square cut 1/8"x1/8"
  6. 8. onions, carrots, and celery used as a base for stocks
  7. 10. matchstick cut
  8. 11. cooking method using hot pan and small amount of fat