Terminology

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Across
  1. 5. a type of wild cabbage
  2. 6. a long cooking period and food preservation
  3. 7. a cold soup made from raw vegetables
  4. 8. where food is cooked in water of just below boiling temperature
  5. 11. a small grain of high protein
Down
  1. 1. where dishes are ordered and served separately, rather than as set meals
  2. 2. plunged into boiling water and refreshed in iced water
  3. 3. where the vegetables are sliced into thin strips, often for presentational purposes
  4. 4. a variety of soybean
  5. 6. mixed fruit served in sugar syrup
  6. 9. the extraction of flavour
  7. 10. where food is cooked in a high fat mixture at a particularly high temperature