Across
- 3. coat food with braising juice or fat during cooking
- 5. responsible for producing hot meat and poultry dishes and sauces
- 6. introduced the partie system of kitchen organisation
- 9. used to lift, mix, spread and scrape soft mixtures and flip food
- 10. equal quantities of roughly chopped vegetables to enhance flavour
- 12. responsible for soups, eggs and farinaceous dishes
- 13. cheese like soft off-white product made from soya milk
- 14. long french stick of bread
- 15. horisontal grill heated form above
- 16. paper lid made from circle of greaseproof paper
- 17. general name for a cook
- 19. removing the scum and impurities form surface of liquids
- 21. presision cut vegetables 1-2 mm dice
- 23. variety of rice used for risotto
- 24. wrap food in strips of pork fat prior to roasting for moisture
Down
- 1. appetiser of smoked and preserved meats, seafood, olives and cheese
- 2. micro-organisms that require oxygen to live
- 4. cold dessert from creme anglaise and gelatine and whipped cream
- 7. dishes containing starch
- 8. garnish, precision cut of vegetables 1-2 mm x 1-mm x 3-4 cm matchsticks
- 11. cup shaped scoop used to cut balls out of fruit or butter
- 18. responsible for roast meat and poultry and sauces
- 20. to incorporate air into a substance through whisking
- 22. mayonnaise sauce with garlic, olive oil and egg yolk