Across
- 2. Cooking method for Thai Green Curry
- 3. "Lyon" style potatoes
- 5. Crème Brulee
- 7. gentle boiling between temperature 95-09C
- 10. fish "en papillotte"
- 12. to clean bones before making a stock out of them
- 13. finishing process for "Pommes Gratinee"
Down
- 1. used as basting agent when roasting
- 2. minimising loss of nutrients, no addition of fat
- 4. osso bucco
- 6. Cooking method for this vegetable (served with game)
- 8. deep fried jam or custard filled sweet pastry
- 9. suitable food item for fast boiling
- 11. shallow fried item (crumbed and served with lemon)