Food Prod Brush-Up #2

1234567891011121314151617
Across
  1. 2. A French term for a dish topped with a layer of either cheese or bread crumbs, baked till brown
  2. 4. – The French word for “lobster”
  3. 6. – The French word for any variety of cake
  4. 7. Sugar cooked to a golden color stage
  5. 9. – Method used to cook food in a container of hot fat, deep enough to completely cover the food
  6. 10. – An Italian term for various dishes based on minced beef and vegetables, generally with spaghetti
  7. 12. – these are bite size bread portions either toasted or untoasted, topped with a variety of meats, cheeses, pates, or spreads
  8. 13. – The French word for a broth
  9. 14. – The thin, tubular membrane of the intestine used to hold processed meats and forcemeats, as in sausages
  10. 16. Literally, “to the tooth”; refers to cooking of pasta
  11. 17. – The first meal of the day.
Down
  1. 1. – The Italian word for “salad”.
  2. 2. A menu term referring to items priced individually
  3. 3. Comté or Gruyére cheese melted in a special pottery dish with white wine and seasonings
  4. 5. An Italian term referring to an assortment of hot or cold appetizers
  5. 8. – the process to steep meat or game in a mixture for a certain length of time to tenderize and flavor the flesh.
  6. 10. To briefly submerge food into boiling water and then into an ice bath to halt further cooking
  7. 11. – To cut or chop food into very fine pieces.
  8. 12. – A cooked meat or poultry that is prepared and stored in its own fat
  9. 15. – A natural enzyme obtained from the stomach of calves or lamb, used in cheese making