Food Terms

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