Across
- 5. / you do this to scramble eggs
- 6. pilaf / 1 cup rice and 2 cups water
- 7. garni / parsley, thyme, bay, peppercorn
- 9. fry / not a moist cooking method
- 10. zone / 41-135
- 11. / onions, celery, carrots
- 12. / temporary emulsion
- 14. / water for stocks
- 15. / chicken, turkey, duck
- 17. hands / most important sanitation rule
- 18. / flour and water
Down
- 1. / permanent emulsion
- 2. / 4 - 5 ounces for 1 cup
- 3. / stir, boil, salt
- 4. / how many minutes do you cook a hard boiled egg
- 5. / mirepoix, bouquet garni, bones, water
- 8. / harmful bacteria found in poultry
- 13. / like glue
- 16. / basil, tarragon, rosemary, mint, cilantro, etc are...
- 17. / cornstarch and water