Across
- 3. - Cut of vegetable
- 8. – A French Phrase meaning firm to bite.
- 9. – To cook a food item partially or briefly in boiling water.
- 11. – science which deals with cleanliness and sanitation.
- 13. – the mixture of flour and liquid used as the thickening agent.
- 14. – the combination of two incompatible liquids
- 15. – A leading sauce made by thickening milk with white roux.
- 16. – Artistic complementing of food items with other edible items.
- 17. – onions studded with cloves basically used as flavouring for béchamel.
Down
- 1. - Mixture of Butter & Flour
- 2. Stock – A rich coloured stock made of chicken, veal, beef or game bones
- 3. Garni – Fresh herbs of various types tied together and used as a flavouring agent.
- 4. – A system of staffing a kitchen so that each worker is assigned with a specific task.
- 5. – French term for brown sauce.
- 6. – A place where all the pre-preparation and storage of meat and fish is done.
- 7. – Mixture of vegetables herbs and spices and the meat sometimes used as a basic component of stock.
- 10. – a cold sauce made by the emulsification of egg yolk and oil.
- 11. - Warm Mother Sauce
- 12. – a pigment found in green vegetables.
- 17. – the degree of density firmness or solidity of a mixture.