Foods and Culinary Terms

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Across
  1. 5. A sweet course typically enjoyed at the end of a meal
  2. 8. A style of cooking that combines elements from different culinary traditions
  3. 9. A style or method of cooking characteristic of a region or country
  4. 11. To cook food quickly in a small amount of oil over high heat
  5. 13. A small dish served before the main course to stimulate the appetite
  6. 14. A seasoned liquid in which food is soaked to enhance flavor before cooking
  7. 15. The colored, outer skin of citrus fruits used for flavoring
  8. 16. A thin, flavorful liquid made by simmering meat or vegetables
  9. 17. To cook food by prolonged exposure to dry heat, usually in an oven
  10. 19. To cook food on a metal grate over an open flame or heat source
  11. 20. The main course of a meal, typically the central, most substantial dish
Down
  1. 1. To cut food into long, thin strips
  2. 2. To add decorative or flavorful touches to a dish
  3. 3. A meal format where a variety of dishes are laid out for self-service
  4. 4. To cut food into small, uniform cubes
  5. 6. Pertaining to high-quality, expertly prepared food and refined taste
  6. 7. To cook food gently in liquid just below the boiling point
  7. 10. To cook food by dry heat in an oven
  8. 12. A savory taste sensation regarded as the fifth basic taste
  9. 18. To cook food using the vapor produced by boiling water