Across
- 1. It is a simple way to cook vegetables while retaining flavor, color and nutrients.
- 2. cooked mixture of equal parts by weight of fat and flour.
- 6. They are responsible for most of the sauces made in the kitchen of the hotels.
- 7. vegetables are large enough to coat with breading or batter maybe fried.
- 9. a thin mixture of flour and cold water.
Down
- 1. a flavorful liquid, usually thickened that is used to season, flavor and enhance other foods.
- 3. it is a process wherein cooking vegetables using heat of the oven , rather than range top.
- 4. a thin mixture of cornstarch and cold water.
- 5. These are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flowers used in a dish either raw or cooked.
- 8. vegetables are drained as soon as they cooked and then cool quickly under cold water.