Foods 2/3: Methods & Techniques

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Across
  1. 7. a French soup of meat, typically boiled beef, and vegetables cooked in a large pot.
  2. 8. pan cooking
  3. 9. a mixture used to stuff poultry or meat before cooking.
  4. 10. a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan.
  5. 11. italian bacon
  6. 13. dyring meat under natural circulation
  7. 14. cook (an egg), without its shell, in or over boiling water.
  8. 15. fat
  9. 16. To improve or enhance the flavor of (food) by adding salt, spices, herbs, or other flavorings.
  10. 19. its like chocolate pudding
  11. 21. a sauce typically made with ground meat, onions, tomato puree, and red wine, and served with pasta.
  12. 22. burn (something) superficially or lightly.
Down
  1. 1. Italian ham cured by drying and typically served in very thin slices.
  2. 2. is a egg plant or potato based dish often included in ground meat
  3. 3. a small seasoned ball of pounded fish or meat.
  4. 4. potatoes"
  5. 5. the action of cooking something in an oven or over an open fire.
  6. 6. finely sliced
  7. 12. a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices.
  8. 14. cooked ground meat and fa minced into a spreadable paste
  9. 16. a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg.
  10. 17. stay just below the boiling point while being heated.
  11. 18. An Italian cured, smoked meat native to the Alto Adige.
  12. 20. fried quickly in a little hot fat.