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