Chapter 18

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Across
  1. 7. Peas.
  2. 9. Food that is coated in salt, sweeteners, and flavorings, and then wrapped in paper or cheesecloth.
  3. 12. Make ridges in a diamond-shaped pattern, on pies and meat.
  4. 14. Spring vegetables.
  5. 15. Spinach.
  6. 17. A small knife with a curved blade used to make touneed vegetables.
  7. 23. Cucumbers cooked in butter.
  8. 24. Has a flat blade and used to create attractive designs on soft foods.
  9. 26. An appetizer served on a small piece of bread or toast.
  10. 28. Carrots, Turnips, onions, and celery.
  11. 29. A brine.
  12. 30. Used to add eye appeal and flavor to your dish, used to remove small strips of the colored part of citrus peels..
  13. 31. A small very sharp knife used to do detail work.
Down
  1. 1. Tomatoes, garlic, parsley, and mushrooms or olives.
  2. 2. Cauliflower.
  3. 3. Has a curved hook like blade and used to make curls to grooves to marble sized balls.
  4. 4. An odd shaped knife used to pare strips of peel from citrus fruits and thin grooves from carrots and cucumbers.
  5. 5. Asparagus.
  6. 6. A mixture of ground, raw meat, or seafood that is emulsified with fat.
  7. 8. A parisienne.
  8. 10. A guild that prepared and sold cooked items made from pigs during the medieval times.
  9. 11. Garden vegetables.
  10. 13. Has a sharp V shaped blade.
  11. 16. Braised Bread.
  12. 18. Potatoes.
  13. 19. Used to take the skin off of fruits and vegetables.
  14. 20. Bouquet of vegetables.
  15. 21. Tomatoes cooked with garlic and black olives.
  16. 22. Carrots cooked and glazed.
  17. 25. Onions.
  18. 27. Carrots.