LU 1 Kitchen orientation

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Across
  1. 3. coat food with braising juice or fat during cooking
  2. 5. responsible for producing hot meat and poultry dishes and sauces
  3. 6. introduced the partie system of kitchen organisation
  4. 9. used to lift, mix, spread and scrape soft mixtures and flip food
  5. 10. equal quantities of roughly chopped vegetables to enhance flavour
  6. 12. responsible for soups, eggs and farinaceous dishes
  7. 13. cheese like soft off-white product made from soya milk
  8. 14. long french stick of bread
  9. 15. horisontal grill heated form above
  10. 16. paper lid made from circle of greaseproof paper
  11. 17. general name for a cook
  12. 19. removing the scum and impurities form surface of liquids
  13. 21. presision cut vegetables 1-2 mm dice
  14. 23. variety of rice used for risotto
  15. 24. wrap food in strips of pork fat prior to roasting for moisture
Down
  1. 1. appetiser of smoked and preserved meats, seafood, olives and cheese
  2. 2. micro-organisms that require oxygen to live
  3. 4. cold dessert from creme anglaise and gelatine and whipped cream
  4. 7. dishes containing starch
  5. 8. garnish, precision cut of vegetables 1-2 mm x 1-mm x 3-4 cm matchsticks
  6. 11. cup shaped scoop used to cut balls out of fruit or butter
  7. 18. responsible for roast meat and poultry and sauces
  8. 20. to incorporate air into a substance through whisking
  9. 22. mayonnaise sauce with garlic, olive oil and egg yolk