French Cooking Terms

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Across
  1. 2. Marie A roasting pan or baking dish partially filled with water to allow food to cook more slowly and be protected from direct high heat. Used for custards and terrines.
  2. 3. Reheated food.
  3. 6. To quickly fry meats or vegetables in hot fat to warm them through.
  4. 7. A basic mixture or paste. Often refers to uncooked dough or pastry.
  5. 11. Creamy pudding that is made with cream and eggs, then set with gelatin.
  6. 12. Bread piece dipped in butter and baked until it is crisp.
  7. 13. The word literally means "nut". It usually means nut brown in color. For example, beurre noisette is butter browned over heat until it becomes a nut brown color. The word can also refer to hazelnuts.
  8. 15. A mixture of braising vegetables.
  9. 17. A deep frying pan with a lid, used for recipes that require fast frying, then slow cooking.
  10. 18. A stew made from poultry, meat or rabbit that has a white sauce.
  11. 19. A very thick mixture, usually made from a combination of flour, butter and milk, that is used as a base for dishes such as soufflés and fish cakes.
  12. 20. A wrapping of parchment paper around fish or meat used for cooking. The paper retains moisture in the food.
  13. 22. Crust sometimes refers to a pastry crust, sometimes to toasted or fried bread.
  14. 23. To extract juices from meat, fish, or vegetables, usually by salting them, then soaking or washing, it is usually done to remove a strong taste.
Down
  1. 1. A small bread or biscuit base covered appetizer with a flavored topping.
  2. 4. Dessert or sweet, but not including pastries.
  3. 5. garni A mixture of fresh herbs tied together with string and used to flavor strews, soups etc. It refers to a mix of parsley, bay, leaf, thyme. The bouquet is removed before serving.
  4. 7. Refers to potatoes molded into balls with a melon scoop and fried or roasted
  5. 8. Stuffing.
  6. 9. To coat with egg and crumbs before frying.
  7. 10. A large pastry case made of puff pastry that is usually used as a container for creamed doshed, such as creamed chicken.
  8. 14. A young chicken.
  9. 15. A french word for a covered earthenware container for soup. The soup is both cooked and served in it.
  10. 16. To insert fat, bacon, ham etc into meat or poultry.
  11. 21. Pâté or mixture of minced ingredients, baked or steamed in a loaf shaped container.