Food Presentation

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Across
  1. 1. garnish combination is assigned a standard name.
  2. 7. used to whet the appetite, often to the accompaniment of
  3. 8. The salted roe or eggs of sturgeon
  4. 9. served with a tart or tangy sauce.
  5. 12. A slice of toasted Italian bread served as
  6. 16. A semisolid cold sauce or dressing consisting of oil
  7. 19. In classical cuisine, any food or combination of
  8. 20. eye appeal of another food item.
  9. 21. A type of appetizer consisting of raw or pickled vegeta-
  10. 23. A small round of puff pastry that can be filled
  11. 24. vinegar emulsified with egg yolks.
Down
  1. 2. The art of preparing fresh and cured
  2. 3. Oval relish dish
  3. 4. different mixtures
  4. 5. products, including sausages and pâtés.
  5. 6. Italian hors d’oeuvre
  6. 10. A type of appetizer generally made of seafood or fruit and
  7. 11. Centerpiece of a buffet platter.
  8. 13. Decorative edible item used to ornament or enhance
  9. 14. appetizer, usually rubbed with garlic and moistened with olive
  10. 15. often served with additional toppings
  11. 17. A generally small-portioned first course of a multicourse
  12. 18. The act or process of garnishing.
  13. 22. placed on a plate or platter to accompany the main item;