101 culinary Crossword

Separately priced items from a menu, not as part of a set meal.
cooked so its still tough when bitten, often referring to pasta.
served in the greek style of cooking, with olive oil, lemon juice, and serveral seasonings, often referring to vegetable.
cooking until the ideal degree of doneness, often referring to meat as medium rare
The process of making something acid or sour with lemon or lime juice.
The process when dry ingredients pass through a sifter and air is circulated though, changing the composition of the material, often referring to flour.
A dish in which ingredients are set into a gelatine made from a meat stock breadcrumbs and cheese, or both, and browned.
sprinkled with breadcrumbs and cheese, or both, and browned.
With its own juices form cooking, often referring to steak or other meat.
coated with loosely cracked peppercorns and then cooked, often referring to steak.
The descriptor for a liquid which has been.
container holding hot water into which a pan is placed for slow cooking, otherwise known as a " water bath" or " double boiler"
to cover a meat with a layer of fat, such such as bacon, before cooking effectively maintaining the moisture of the meat while it cooks to avoid overcooking.
to pour juices or melted fat over meat or other food while cooking to keep in moist
a sauce made with butter, onions, and vinegar, usually served with seafood dishes.
a thick, creamy soup, with a base of strained broth ( see coulis) of shellfish or game