Food Terms
Across
- 1. precook in boiling water
- 3. to thicken white sauces
- 8. cook by braising
- 9. melt animal fat
- 10. dressing of oil,vinegar,salt and pepper
- 13. heat milk below boiling
- 14. variety meats and organ meats
Down
- 2. change from colloidal dispersion
- 4. cut off the outside covering
- 5. remove the leaves and outer shell
- 6. sprinkle thickly
- 7. tie meat or poultry
- 11. add an acidic ingredient
- 12. mix two substances which are normally not mutually soluble