My First Culinary Class

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Across
  1. 2. Tiny Cut
  2. 3. Weak Stock
  3. 6. Briefly in boiling water
  4. 11. A rich white sauce; A mother sauce
  5. 13. Liquid Fat
  6. 14. Flavorful Food Residue
  7. 15. Flour and clarified butter
  8. 17. Hot Cooking Method
  9. 18. Coat with dry ingredients
  10. 19. Roux and light Stock; A mother sauce
  11. 20. 1/8 x 1/8 x 1-2 Inches
  12. 21. Jumping Food
Down
  1. 1. Ribbens made of Herds
  2. 2. Onion, Celery, and Carrot
  3. 4. shiny surface
  4. 5. Spoon Perfect Sauce
  5. 7. dente: Perfect Pasta
  6. 8. Acid, egg yolks, and melted butter; A mother sauce
  7. 9. Cut the surface
  8. 10. 185° to 200°F
  9. 12. Brown the surface
  10. 14. Hot Alcohol
  11. 16. Concentrated flavors by simmering