Across
- 2. sprinkle thickly
- 5. cut off the outside covering
- 8. dressing of oil,vinegar,salt and pepper
- 10. add an acidic ingredient
- 12. heat milk below boiling
- 13. to thicken white sauces
- 14. remove the leaves and outer shell
Down
- 1. tie meat or poultry
- 3. mix two substances which are normally not mutually soluble
- 4. melt animal fat
- 6. change from colloidal dispersion
- 7. cook by braising
- 9. variety meats and organ meats
- 11. precook in boiling water