French Cooking Terms

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Across
  1. 4. this is a young chicken
  2. 8. manie, butter and flour mixed together in equal parts and used to thicken liquids
  3. 10. this is an appetizer consisting of a small bread or biscuit base covered with a flavored topping
  4. 14. this is a stew
  5. 18. this is a mixture of mashed potatoes with ground cooked meat, fish or poultry that is formed into cylinders, patties or other shapes and coated with a breading before they are deep fried
  6. 19. small cubes of bread used as garnish for salads or used to garnish French onion soup
  7. 20. a shellfish soup that has been thickened
  8. 21. ingredients used for thickening sauces, soups or other liquids
  9. 22. this is the main course of any breakfast, lunch or dinner service
Down
  1. 1. this is a broth or stock that has been clarified
  2. 2. a thick sauce usually made from one main ingredient and this sauce has been strained to remove seeds, this sauce is traditionally made with fruit
  3. 3. garni, this is a mixture of fresh herbs tied together with a string and this is used to flavor stews and soups, this is a mix of parsley stems, bay leaf and thyme and this is removed before service
  4. 4. a wrapping of parchment paper around fish or meat used for cooking, the paper retains the moisture in the food
  5. 5. to set alcohol on fire this is usually done table side to impress your guests, banana foster and cherries jubilee has this action done to this dish
  6. 6. a fritter, a small dollop of dough that is fried, traditionally dusted with powder sugar
  7. 7. a pan that holds hot or cold soup for service
  8. 9. this is equal parts by weight oil or clarified butter and all propose flour used to thicken sauces or soups, this can be cooked to white, blonde and dark brown
  9. 11. this is a knife cut that is used to garnish consomme and it is a julienne cut that is cubed it is a 1/8 inch dice
  10. 12. noisette, this is browned butter
  11. 13. this is a mother sauce made from butter, flour, cream and stock
  12. 15. 50% onion 25% carrot 25% celery, this is used in most of our soups
  13. 16. this is a broth or stock
  14. 17. d'oeuvers, this is the first course or an appetizer