Across
- 2. are young seedlings of edible vegetables and herbs
- 4. also known as a bouillon strainer, is a conical sieve with an extremely fine mesh
- 6. is a French term describing the consistency of a sauce that will coat the back of a spoon. Ice cream base that is cooped is cooked to this stage before cooling and then freezing
- 8. are the edible spores that grow on an underground fungus in the family Tuberaceae
- 9. To slice thinly, similar to julienne style, but not as long.
- 10. is the process of shaking up cream or whole milk to make butter
- 13. is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour
- 14. cut to create thin slices of vegetables that mirror their natural shapes
- 15. to cut slits on the surface of a piece of food
- 17. a sautéed mixture of diced vegetables (such as carrots, celery, and onions)
- 19. is a parchment paper lid, also known as a false lid, used for covering the surface of a stew, sauce, or soup
- 23. is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid
- 24. to cut (something) diagonally
- 26. is designed with rounded sides, making whisking a delicate sauce easier
- 27. means lightly coating food with a dry ingredient, such as flour
- 28. thickening and intensifying the flavor of a liquid mixture
- 32. refers to techniques used to stabilize ingredients by carefully heating and cooling them
- 33. is the practice of ordering individual dishes from a menu in a restaurant
- 34. refers to the technique of tying your chicken snugly with kitchen twine so that the wings and legs stay close to the body
- 35. is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet
Down
- 1. To remove the bones from (meat, fish, or fowl)
- 3. is a French cooking technique used to finely cut herbs or leafy green vegetables into long, thin strips
- 5. Removing the solids from a mixture to obtain a clear liquid
- 7. is a cooking method that uses both wet and dry heat and is typically used to prepare both tougher cuts of meat and hearty vegetables.
- 10. is a lipophilic compound that can be found in different concentrations in peppers that are described as hot
- 11. is scalding vegetables in boiling water or steam for a short time
- 12. a soup made of chopped tomatoes, cucumbers, onions, garlic, oil, and vinegar, and served cold
- 16. is an alcoholic beverage served after a meal with the intention of aiding digestion
- 18. is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime.
- 20. is a loaf-shaped layered savory dish of meat or fish and sometimes vegetables
- 21. the technique used to decorate the edges of a pie in order to ensure the edges are well sealed
- 22. is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans
- 25. is a form of thin sauce made from puréed and strained vegetables or fruits.
- 26. to remove the skin, pith, membranes, and seeds, and to separate its segments.
- 29. the area in front of the cooking line where orders are placed for servers to pick up
- 30. A stock made by simmering fish, chicken
- 31. is the process of using an acidic brine to preserve a food