Across
- 2. slowly cooking in a covered pot with liquid
- 7. an example of a French appetizer made of snails
- 8. a thickening agent for sauces & soups
- 9. technique that browns and deepens flavour
- 11. practice of preparing and organizing all ingredients
- 12. type of pastry used to make gougeres and cream puffs
- 13. alcohol added to a pan and ignited
- 14. prepares taste buds & helps with digestion
- 15. French cooking shifting from quantity to quality
- 16. served on a platter with wine and bread
Down
- 1. using fresh ingredients to make lighter meals
- 3. small finger food
- 4. a type of soft cheese
- 5. an example of hors-d'oeuvres
- 6. an example of a French dessert
- 10. main course