French Cuisine

2. broke up the guilds and brought new life to French cooking because people could gain access to anything they wanted
3. any type of raw fruit or vegetable served as a starter
5. to skin fruit by immersing it in boiling water
6. digestif after dinner drink
8. before dinner snack
9. cut into very thin strips
11. Powerful woman who played a major role in bringing Italian food to France
13. main course
15. strong broth
18. meat cooked and served in oiled or greased paper
19. Before the French Revolution these controlled the food trade
20. dish made with poultry or rabbit cut up and served with a sauce
21. thin, boneless slice of meat

1. where meals are not served in courses, instead all of the food is on the table at once
4. a meat and vegetable stew
7. regional cooking that originated from the peasant's lifestyles
10. stuffing
12. time period where Paris became the central hub of food and culture
14. a paste made with meat and herbs
16. became the first food critic
17. a small piece of bread or pastry spread with savory topping
22. a thin puree of fish, meats, or vegetables. Able to be poured