French Cuisine

2. A cooking style that was defined by the use of high quality, fresh ingredients, lighter meals, and simpler and breathtaking presentations.
4. a white stock flavored with mirepoix and thickened with a blond roux
7. A roux of flour and butter with milk
8. Made from rendered pork, aromatic veggies, tomatoes, stock and ham bone for flavor
10. Salting and cooking the product in fat.
13. Who brought haute cuisine to the modern world?
17. What was the title of the first French cookbook?
18. A garnish bouquet of herbs that lets you take out the herbs before serving.
20. A shift in French cooking from an emphasis on abundance and quantity to an emphasis on moderation and quality.
21. A fine dice
23. A method to cook vegetables or meat in a covered pot over low heat until the products are tender.
24. Adding a bit of stock or water to a pan as a way to release the browned juices and fats.

1. To cook in paper
3. Made from clarified butter, warm egg yolks, and an acid like vinegar
5. A brown stock flavored with mirepoix and thickened with a roux
6. A technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat.
9. A finely diced blend of two parts onion, one part celery, one part carrots, lightly cooked in olive oil or butter.
10. Cutting herbs and vegetables into fine strips
11. who published the first French cookbook in 1651?
12. cutting vegetables into small, uniform matchsticks
14. A starting point for many of the Mother Sauces that helps to thicken a liquid, stock, or sauce.
15. Involves the use of flammable alcohol to make desserts.
16. A military style kitchen with effective service and strong leadership.
19. Everything in its place
22. Who lead the charge of haute cuisine?