Cooking

2. Process of combining two liquids that normally don't mix, often used in making dressings.
3. To soften or break into pieces using a liquid.
5. Technique of adding liquid to a pan to lift and dissolve browned food residue for a sauce.
7. A technique of slicing herbs or leafy green vegetables into long, thin strips.
8. A flavor base made from diced vegetables cooked, usually with butter, oil, or other fat.
9. A cooked mixture of flour and fat used as a thickening agent in soups and sauces.
10. Cooking method that uses precise temperature control in a water bath.

1. A water bath used to cook delicate dishes gently or to keep food warm.
4. French term for a method of cooking in which the food is put into a folded pouch or parcel and then baked.
6. Technique of cutting vegetables into thin, matchstick-like strips.