CULINARY TERMS

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Across
  1. 3. TAKING THE FLAVOURS FROM A PAN WITH A LIQUID
  2. 5. LARGE DICE
  3. 6. SHAPED VEGETABLES
  4. 8. ROUGH CUT VEGETABLES
  5. 9. STOPPING THE COOKING PROCESS BY COOLING RAPIDLY
Down
  1. 1. EVAPORATING A LIQUID TO INTENSIFY THE FLAVOUR
  2. 2. A WHITE ROUX SAUCE
  3. 4. TO COMPLETE COOKING PROCESS
  4. 7. INFUSION FOR SAUCE