Across
- 5. Pieces of diced, fried white bread used for garnishing puree soups and salads.
- 9. A reason why marinades are used
- 10. type of oven found in commercial kitchens
Down
- 1. A bunch of herbs and vegetables to impart flavour to stocks and sauces.
- 2. A compound butter is a____________ butter
- 3. 3mm vegetable dice (cubes) used as a garnish
- 4. A mixture of finely chopped mushrooms and onions, cooked in butter until most of the moisture is evaporated, finished with chopped parsley.
- 5. Type of oven found in a commercial kitchen
- 6. The correct culinary term for coarsely cut root vegetables is:
- 7. The desired shape for turning vegetables is?
- 8. Skin of citrus