Across
- 3. Brown sugars to develop complex flavors
- 5. Allow yeast dough to rise
- 6. Cook uncovered with dry heat in an oven
- 10. Fat and flour cooked together to thicken
- 11. Italian aromatic base slowly cooked in oil
- 13. Fine dice from julienne strips
- 14. Silky mixture of chocolate and cream
- 15. Create flaky layers by folding in fat
- 18. Work dough to develop gluten
- 19. Matchstick-sized vegetable cut
- 20. Foamy whisked egg yolks with sugar and wine
- 22. Aromatic base of onion, carrot, and celery
- 23. Combine fat and water phases into a stable mix
- 24. Light stock-based sauce thickened with roux
- 25. Cook over direct radiant heat
Down
- 1. Egg-yolk butter emulsion sauce
- 2. Thin ribbons cut from leafy greens
- 4. Simmer to concentrate flavor and thicken
- 7. Brown the surface quickly at high heat
- 8. Brown then cook slowly in liquid
- 9. Expose to intense top heat in an oven
- 12. Simmer gently in flavorful liquid
- 13. Classic white sauce thickened with roux
- 16. Briefly boil then shock in ice water
- 17. Loosen browned bits with liquid for a sauce
- 20. Cook quickly in a small amount of fat
- 21. Raise temperature gradually to avoid curdling