Vocab Culinary 20-40 (Advanced)

Edit Answers
1234567891011121314151617181920
Across
  1. 2. a rich dish of chopped cooked shellfish in a sauce of butter, cream, egg yolks, and sherry
  2. 6. a dish that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs simmered in olive oil
  3. 7. the recipe for a thick cut of beef prepared for two people and served with bearnaise sauce
  4. 9. a seasoned ground meat mixture served as an elegant appetizer spread
  5. 10. the French term for food wrapped and baked in parchment paper
  6. 11. the French term for a complete meal of several courses for the price of the entree
  7. 13. a dome-shaped dessert made by lining a bowl with liquor-moistened cake slices and filling it with a mixture of sweetened whipped cream, grated chocolate, and chopped nuts and topping with additional cake slices
  8. 15. a cooking style of the Provence region of France that incorporates garlic, tomatoes, and olive oil
  9. 16. a thin slice of meat rolled around a filling of mushrooms, breadcrumbs, or cheese or a mixture of vegetables and cheese or meat
  10. 18. a dramatic method of food presentation that involves sprinkling a food with heated liquor and igniting it with a match just before serving
  11. 20. a cooking style of Nice, France, that incorporates tomatoes, black olives, capers, anchovies, and garlic
Down
  1. 1. a cooking style of Florence, Italy, that incorporates spinach into a primarily fish and egg dish
  2. 3. a French phrase meaning "fixed price", referring to one price for a complete meal, sometimes including several choices for each course
  3. 4. a creamy sauce made of egg yolks, butter, and lemon juice and served with vegetables or fish and egg dishes
  4. 5. French for "burnt cream," this chilled custard has a brown sugar topping which is caramelized under the broiler and becomes brittle
  5. 8. a small cup of very strong coffee usually served after dinner
  6. 12. a classic French dish of chicken mushrooms, onions, herbs, and bacon or salt pork cooked together with red wine
  7. 14. an airy savory or sweet mixture that is made light in texture with beaten egg whites gently folded in and then baked or chilled
  8. 17. the French term for "of the day", as in "soup du jour"
  9. 19. an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil and traditionally served with pasta