| Across |
| 3. |
Mother sauce made of egg yolk, butter, and lemon juice. |
| 5. |
Gourmet dish that contains fattened duck or goose liver. |
| 10. |
Art of choosing, cooking, and eating good food. |
| 11. |
Mother sauce made of a roux and light stock. |
| 12. |
Mother sauce made primarily of tomatoes. |
| 13. |
French for "everything has a place." |
| 15. |
French for "elegant, high class cuisine." |
| 16. |
Cooking method that has ingredients are seared then immersed in liquid. |
| 17. |
Cooking method that requires salting and slowing cooking in fat. |
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|
| Down |
| 1. |
French for the starting dish or appetizer. |
| 2. |
Cooking method that has ingredients cooked in a pan coated in fat. |
| 4. |
Light, fluffy dish served sweet or savory with a egg base. |
| 6. |
Mother sauce made from brown stock, mirepoix and tomatoes. |
| 7. |
Adding flammable alcohol to a dish to set it on fire. |
| 8. |
French for "new cuisine." |
| 9. |
Soft cows milk cheese that is served fresh. |
| 14. |
A sparkling wine originating from France served at celebrations. |
| 16. |
Mother sauce made of a white roux. |
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