Across
- 5. finely shredded leafy vegetables
- 7. used for zesting citrus fruits very finely
- 8. used for making ball shapes from veggies and fruits
- 10. founder of the brigade system
- 12. heavy blade knife for chopping bones
- 13. a senior chef in charge of each department
- 15. selection of aromatic herbs and veggies used to flavour sauces, stocks
Down
- 1. used for removing lumps from dry ingredients
- 2. a person that tells the waiter which table to take food to
- 3. french term for chef's knife
- 4. beating liquid or semi liquid ingredients vigorously with a whisk to incorporate air and make them thicker and lighter
- 6. pastry chef
- 9. a tool for tenderise and flatten meat
- 11. matchsticks cut
- 14. barrel shape cut with 7 sides