Across
- 1. decorate or embellish something
- 5. an egg dropped from its shell and cooked in simmering water for about five minutes
- 7. technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade
- 11. a technique used to melt fat from diced meat (usually pork or bacon)
- 12. a mixture of two liquids that can't be completely blended together
- 13. to steep something in a liquid to extract the flavors from it
- 14. let it sit in a flavorful liquid before cooking it
- 16. to fry quickly in a little hot fat
Down
- 2. scorch the surface of something
- 3. domesticated birds that are produced for kai
- 4. en place french term for "putting in place" or "gather
- 6. a glossy coating on top of dish
- 8. a cooking utensil of parallel bars on which food is exposed to heat
- 9. flesh of a deer
- 10. cooking process in which a food usually scalded in hot water
- 15. a mixture of flour and fat cooked together and used to thicken sauces