Culinary Terms

Edit Answers
12345678910111213141516171819
Across
  1. 7. Served as part of the main item, trimmings.
  2. 8. To cook with flame by burning away the alcohol
  3. 9. To concentrate a liquid by boiling or simmering
  4. 10. Basic preparation prior to assembling products.
  5. 13. Firm to the bite.
  6. 14. Cubes of bread that are fried or grilled
  7. 15. In Pastry
  8. 16. A smooth mixture made from food passed through a sieve.
  9. 17. Items offered separately to main dish.
  10. 19. A thickening of cooked flour and fat
Down
  1. 1. Sauce made of fruit and vegetables puree
  2. 2. A container of water to keep foods hot without fear of burning
  3. 3. Thin, matchstick-size strips of vegetables
  4. 4. a small bundle of herbs
  5. 5. A richly spiced liquid used to give flavour and assist in tenderising meat and fish.
  6. 6. Main Course
  7. 11. Burned cream.
  8. 12. Sprinkle with cheese or breadcrumbs and browned.
  9. 18. Tossed in fat.