Across
- 2. A flavorful liquid base made from bones, meat, or vegetables.
- 6. dente The ideal texture for pasta, slightly firm to the bite.
- 7. Loosening browned bits from a pan with liquid for a sauce.
- 9. A decorative and edible addition to a dish.
- 12. Intensifying flavor by simmering a liquid until concentrated.
- 13. Heating sugar until it melts and turns golden brown.
- 14. en place French term meaning "everything in its place."
- 15. Allowing dough to rest and rise before baking.
- 16. Food cooked slowly in its own fat or oil.
Down
- 1. Briefly boiling food, then cooling it in ice water.
- 2. Cooking food in liquid just below boiling point.
- 3. Cutting vegetables into thin matchstick shapes.
- 4. Soaking food in a seasoned liquid for flavor and tenderness.
- 5. A water bath used for gentle cooking or keeping food warm.
- 8. Very small dice of vegetables.
- 9. A shiny coating applied to food for flavor or appearance.
- 10. Cooking quickly in a small amount of fat.
- 11. Adding salt, pepper, herbs, or spices to enhance flavor.