Across
- 3. TAKING THE FLAVOURS FROM A PAN WITH A LIQUID
- 5. LARGE DICE
- 6. SHAPED VEGETABLES
- 8. ROUGH CUT VEGETABLES
- 9. STOPPING THE COOKING PROCESS BY COOLING RAPIDLY
Down
- 1. EVAPORATING A LIQUID TO INTENSIFY THE FLAVOUR
- 2. A WHITE ROUX SAUCE
- 4. TO COMPLETE COOKING PROCESS
- 7. INFUSION FOR SAUCE