History & Philosophy

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Across
  1. 3. Italian Influence
  2. 5. Know food and nutritional value
  3. 7. Elaborate meals with many courses that are intricately prepared
  4. 8. He learned the basics of cooking in a small restaurant and developed a reputation of excellence over years of experience
  5. 14. Style of preparation originating from the United States of America
  6. 16. Takes pictures for cookbooks and magazines
  7. 17. Cranberries, maple syrup, apple cider, succotash and yams~candied
  8. 18. Farm Style/ Raised, Casseroles and Hearty Breakfast
  9. 19. Refined Careme’s grand cuisine into Classical Cuisine
  10. 20. The cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country
  11. 22. Asian Influence
  12. 23. Makes sure that all restaurants are following all guidelines
Down
  1. 1. He called his café “Restorante”
  2. 2. Short Grain Rice, cabbage, carrots, peas onions and broccoli
  3. 4. Simplified cuisine with few ingredients and flavor
  4. 6. Parmesan, Romano, Mozzarella, Ricotta and Mascarpone
  5. 9. A.D. 1400-1600
  6. 10. locally available ingredients predominate, and preparation is simple
  7. 11. Vidalia Onions, Vegetables, Biscuits and Grits
  8. 12. Many cooks found themselves out of work
  9. 13. The first was opened in 1650 in Oxford, England
  10. 15. Attended Le Cordon Bleu in Paris while her husband work for the Embassy
  11. 21. Nobleman instructed their cooks to use large amounts in their foods