Unit 2 - Gastronomy

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Across
  1. 2. A kitchen appliance used for deep-frying food.
  2. 3. A cold dish of raw vegetables, sometimes with dressing.
  3. 5. A dish made by simmering meat and vegetables in liquid.
  4. 9. The act of slicing or dividing food into pieces.
  5. 10. A shallow cooking container typically used on a stove.
Down
  1. 1. A food made of flour, water, and yeast, mixed together and baked.
  2. 4. A large, long-handled spoon used for serving soups or stews.
  3. 6. A tool used to grip and lift food items.
  4. 7. A liquid dish, typically savory, made by boiling ingredients.
  5. 8. The act of combining ingredients thoroughly.