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