PHS

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Across
  1. 4. : Pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent dough from rising when baked.
  2. 5. : To change from a liquid to a solid state; to become set, firm or rigid, usually by chilling.
  3. 8. : Pork, goose, duck or other
  4. 10. : To immerse food in boiling water briefly, then plunge into cold water to stop cooking.
  5. 12. : French preparation methods associated with English cuisine; plainly boiled or roasted, or coated with an egg-and-breadcrumb batter and deep fried.
  6. 14. : A garlic mayonnaise from French Provence, used as condiment or sauce.
  7. 15. : Cut food into a matchstick shape of approximately ¼ x ¼ x 2 inch
  8. 16. Papillote : Enclosing foods (like fish) in parchment paper or foil and cooking in an oven or on a grill.
  9. 18. : To bind together liquid ingredients that do
  10. 20. : A mixture of coarsely chopped vegetables used to flavor stocks, stews, other foods.
  11. 21. blanc : French for white butter; an emulsified butter sauce made from shallots, white wine and butter.
  12. 22. Gras : The term means goose liver, but is used to describe the fattened liver of both duck and geese.
  13. 23. : To coat food with a dry ingredient such as flour, cornmeal, shaking off excess.
  14. 26. : Cut food into approximately 1/8 inch cubes.
  15. 28. dissolve into each other (such as vinegar and oil).
  16. 31. Cheese : An extremely rich cream cheese from Italy
  17. 32. en place : A French term, “put in place,” meaning that the preparation is ready up to the po
  18. 34. : Cut food into a matchstick shape of approximately 1/8 x 1/8 x 2 inch.
  19. 35. : French slang for cocktail appetizer, “taste
  20. 37. : To make clear, remove butterfat and milk solids in milk.
  21. 38. : In French, ‘between courses,’ denotes side dishes.
  22. 40. : To swirl a liquid in a pan to dissolve cooked food particles remaining on the bottom, this mixture becomes the base for a sauce.
Down
  1. 1. : A very rich chocolate filling or thick glaze made with chocolate, shortening, and cream used for filling and frosting.
  2. 2. : A mixture of egg yolks and heavy cream used to thicken sauces.
  3. 3. : An Italian flatbread made with pizza or bread dough.
  4. 6. : A brown-skinned root vegetable with a crunchy white flesh and mildly sweet flavor. Also referred to as the Mexican potato.
  5. 7. : To make a decorative pattern on the edge of a pie crust, vegetables or fruits.
  6. 9. and slowly warmed until it thickens.
  7. 11. : A long cylindrical loaf of French white bread.
  8. 12. dente : Pasta cooked firm to the bite, not soft and mushy.
  9. 13. : A stable liquid mixture in which one liquid is suspended in tiny globules throughout another, as with
  10. 17. : To submerge teas or other flavoring ingredients in a hot liquid in order to extract the flavor into the liquid.
  11. 19. : A mixture of almond paste, sugar and egg whites (of ground almonds, sugar, and egg whites) used to cover dessert cakes or to mold and shape for decorations on pastries.
  12. 23. A reduction of finely chopped mushrooms, parsley, onions, pepper, shallots, salt and butter, used to flavor soups, stuffing and sauces.
  13. 24. : Roll and slice to make long strips with basil, lettuce.
  14. 25. : Peeled, seeded and diced tomatoes.
  15. 27. : To combine foods with a liquid based sauce in a shallow dish and baked until set and browned on top.
  16. 29. : A hot water bath used to cook foods gently or to keep cooked foods hot.
  17. 30. amuse-bouche is more polite.
  18. 33. yolks in butter for hollandaise sauce.
  19. 36. cream : Cream skimmed from scalded
  20. 39. cooked and preserved in its own fat.