Across
- 1. instructed their cooks to use large amounts in their foods
- 7. maple syrup, apple cider, succotash and yams~candied
- 8. sure that all restaurants are following all guidelines
- 9. Influence
- 11. called his café “Restorante”
- 12. Romano, Mozzarella, Ricotta and Mascarpone
- 15. meals with many courses that are intricately prepared
- 17. learned the basics of cooking in a small restaurant and developed a reputation of excellence over years of experience
- 18. Influence
- 21. pictures for cookbooks and magazines
- 22. Le Cordon Bleu in Paris while her husband work for the Embassy
- 23. of preparation originating from the United States of America
Down
- 2. Careme’s grand cuisine into Classical Cuisine
- 3. first was opened in 1650 in Oxford, England
- 4. cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country
- 5. Onions, Vegetables, Biscuits and Grits
- 6. 1400-1600
- 10. cuisine with few ingredients and flavor
- 13. cooks found themselves out of work
- 14. food and nutritional value
- 16. Grain Rice, cabbage, carrots, peas onions and broccoli
- 19. available ingredients predominate, and preparation is simple
- 20. Style/ Raised, Casseroles and Hearty Breakfast