organise and prepare food

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Across
  1. 5. Pieces of diced, fried white bread used for garnishing puree soups and salads.
  2. 9. A reason why marinades are used
  3. 10. type of oven found in commercial kitchens
Down
  1. 1. A bunch of herbs and vegetables to impart flavour to stocks and sauces.
  2. 2. A compound butter is a____________ butter
  3. 3. 3mm vegetable dice (cubes) used as a garnish
  4. 4. A mixture of finely chopped mushrooms and onions, cooked in butter until most of the moisture is evaporated, finished with chopped parsley.
  5. 5. Type of oven found in a commercial kitchen
  6. 6. The correct culinary term for coarsely cut root vegetables is:
  7. 7. The desired shape for turning vegetables is?
  8. 8. Skin of citrus