Foundation Course in Culinary

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Across
  1. 1. To embellish, to decorate, “Farniture” in French means to garnish.
  2. 3. onions studded with cloves basically used as flavouring for béchamel
  3. 4. Liver, heart and trimmings from poultry.
  4. 7. is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish
  5. 10. A hot water bath in which utensils containing various culinary preparations are immersed to warm or for the purpose of poaching and reheating.
  6. 12. Cut into uniform shapes, whether it is round, or triangles, etc.
  7. 13. to cook food by immersing it in hot fat or oil.
  8. 15. To partially cook.
  9. 16. the method of making food in a safe and hygienic manner.
  10. 17. Carrots, onions, celery, pork (salted optional) cut into fine dices, with thyme, bay leaf. Improves the flavour of the dish
  11. 18. A kind of essence extracted from the bones and the skin of fish.
Down
  1. 2. Vegetables like carrots, turnips, onions, leeks, herbs and spices that impart aroma to the dish they are put in.
  2. 3. To heat sugar until it turns dark brown. Used for coating moulds and flavouring dishes.
  3. 5. White in French
  4. 6. Basic preparation in the kitchen before serving.
  5. 8. French term for brown sauce.
  6. 9. The rind of orange or lemon grated and used for flavouring.
  7. 10. Thorough mixing of two or more ingredients.
  8. 11. A term describing fatty foods or the fat itself which has gone stale due to oxidation of the fat. This is accelerated by exposure to light, high temperatures, or prolonged contact with a metallic substance.
  9. 14. A concave pan used for stir frying.