Garde Mange Condiments

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Across
  1. 3. (2wds)large decorative item added to platter presentation
  2. 5. (2wds)Fruits or vegetables, not cooked pureed with seasonings and chilis
  3. 7. (2wds) Butter packed into ramekins and chilled
  4. 8. The sticky thicker consistency of cooked down liquid
  5. 12. (2wds) Frozen water with no cloudiness
  6. 16. (2wds)thick smooth paste made from ground mustard seeds and a acidic ingredient
  7. 17. thin slices of sturdy starchy vegetables
  8. 20. (2wds)Thin baked wafers made from batter, cheese or potatoes
  9. 21. Served along with main dish for appeal
  10. 22. (2wds)A small piece of food added to platter presentations
  11. 23. Is the end result of flavoured induced liquids
  12. 25. derived from the french word croute meaning crust
  13. 26. A small piece of food added for presentation
  14. 28. To soak a flavourful ingredient usually in hot water
  15. 30. long thin strips of puff pastry, twisted into attractive shapes
  16. 31. Special kind of semi-soft fat rendered the deposit fat in cattle carcasses
  17. 33. a form of dehydration in which ice turns to vapour
  18. 34. Vegetable style jam made with naturally high sugar content
  19. 35. (2wds) Highly seasoned liquid condiments
  20. 36. Broad term for any piquant or refreshing food item to enhance a dish
  21. 38. Flavourful lightly sweetened liquid brushed or basted on foods as they cook
  22. 39. Assertively flavoured food served along side of a dish
Down
  1. 1. (2wds) Sudden changes to ice that can cause cracking
  2. 2. Foods preserved in acidic liquid, typically fruits and vegetables
  3. 4. small dry, savoury pastries similar to cookies, but not sweet
  4. 6. Boil or simmer flavourful liquid to lower amounts
  5. 9. (2wds)Fruits or vegetables, simmered with sugar and vinegar
  6. 10. Sauce condiment contains onions, vinegar not always tomatoes
  7. 11. (2wds) Butter packed into decorative silicone moulds
  8. 13. To Soak a flavourful ingredient at any temperature
  9. 14. Fruits cooked with sugar syrup
  10. 15. Thick rough textured fruits cooked till liquid is highly reduced
  11. 18. (2wds)the art of using sauces to create images on a plate
  12. 19. Thicker sauce that is used to create a border that contains a thin sauce
  13. 24. (2wds) Butter formed using curlers and or scoops
  14. 27. (2wds) Accompanies bread on the table
  15. 29. Highly reduced flavourful liquids, might be used in plate painting
  16. 32. More elaborate drama adding garnishes
  17. 37. Cresent shaped garnish or its cutter