Across
- 2. cultured cream with a thick consistenoy
- 6. butter butter made clear by heatign and removing sediment
- 7. 1/8 inch thick cubes cut from julienne slices
- 10. Entertains the mouth refers to a bite sized appetizer
- 12. coat wet/moist foods in a dry tuff
- 14. mix of herbs used in stuff for aromatic effect
- 16. open face sandwhich
- 18. duck or goose fat
- 19. to the tooth
- 20. french way to preserve meat usually goose or duck
- 21. to remove fat and grease
- 23. listing or serving food that can be ordered as sperate items that do not come as part of a set meal
- 24. mixing things that cant normally mix
- 25. the process of soaking meat in salt water
Down
- 1. a system of staffing a kitchen so everyone has their own job
- 2. fatty part of milk
- 3. french word for raw
- 4. browning of sugar
- 5. a garlic mayo from France used as a sauce and a condiment
- 7. technique for moistening the surface of roasted foods
- 8. a piece of equipment used to keep foods warm
- 9. to deglaze a pan means to add liquid
- 11. to crush or to grind
- 13. leafy vegetables and herbs used as a garnish
- 14. 2 inches by 1/4 by 1/4 thick
- 15. cooking meats in fat later
- 17. before pasta dish
- 18. thick sauce made from purre and strained veggies
- 20. fats and sugar
- 22. fruit of sort shell hard outside