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