Culinary Terms Danielle Jahn 1st hour

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Across
  1. 3. To remove the tough outer covering or skin from fruit, vegetables or, meat.
  2. 4. The tough outer layer of of something.
  3. 6. A type of icing which is commonly used on decorative cakes
  4. 7. Bottom of oven
  5. 8. Where the edges of the dough have been moved to the center
  6. 10. Fry (food) lightly and then stew it slowly in a closed container.
Down
  1. 1. To fry in deep fat
  2. 2. Scrape the outer colored part of the peel for flavoring.
  3. 4. To make smaller or less in amount
  4. 5. Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.
  5. 9. Compress (something) into small folds or ridges