French Cuisine Vocabulary

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Across
  1. 3. Mother sauce made of egg yolk, butter, and lemon juice.
  2. 5. Gourmet dish that contains fattened duck or goose liver.
  3. 10. Art of choosing, cooking, and eating good food.
  4. 11. Mother sauce made of a roux and light stock.
  5. 12. Mother sauce made primarily of tomatoes.
  6. 13. French for "everything has a place."
  7. 15. French for "elegant, high class cuisine."
  8. 16. Cooking method that has ingredients are seared then immersed in liquid.
  9. 17. Cooking method that requires salting and slowing cooking in fat.
Down
  1. 1. French for the starting dish or appetizer.
  2. 2. Cooking method that has ingredients cooked in a pan coated in fat.
  3. 4. Light, fluffy dish served sweet or savory with a egg base.
  4. 6. Mother sauce made from brown stock, mirepoix and tomatoes.
  5. 7. Adding flammable alcohol to a dish to set it on fire.
  6. 8. French for "new cuisine."
  7. 9. Soft cows milk cheese that is served fresh.
  8. 14. A sparkling wine originating from France served at celebrations.
  9. 16. Mother sauce made of a white roux.