French Cooking Terms

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Across
  1. 2. stick like
  2. 5. modern cooking avoiding heavy sauces
  3. 6. food cooked, then cooled and served in slices
  4. 9. chopped vegetables, meat or fish rolled in crumbs
  5. 12. fruit preserved or cooked in syrup
  6. 14. a bakery that specializes in pastries and sweets
  7. 16. mix of chopped sauteed vegetables used in sauces
  8. 17. cooked ground meat and fat the consistency of a paste
  9. 19. cooked in their own sauces
  10. 20. stewed or fried meat served in white sauce
  11. 23. round shallow pan heavy pan
  12. 25. rich white sauce
  13. 26. light pastry
Down
  1. 1. a pastry crust
  2. 2. fritter
  3. 3. highly seasoned meat stewed with vegetables
  4. 4. bunch of herbs
  5. 7. small savory dish
  6. 8. sprinkle with bread crumb or cheese and browned
  7. 10. small young chicken
  8. 11. fat and flour used to make sauces
  9. 12. shredded cut leaf vegetables
  10. 13. covered with liquor
  11. 15. paste with a consistency of a very moist dough
  12. 18. white sauce with egg yolks
  13. 21. thin fruit or vegetable puree
  14. 22. thin gravy or sauce made from meat juice
  15. 24. soup or sauce made with meat stock, cream, butter and flour