101 culinary terms Crossword

seperatley priced items from a menu, not as part of a set meal.
cooked so its still tough when bitten, often reffering to pasta.
served in the greek style of cooking, with olive oil, lemon juice, and several seasonings, often reffering to vegatables.
cooking till the ideal deggrees of doneness, often reffering 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 curculated through, changing the composition of the material, often reffering to flour.
a dish in which ingredients are set into a geletine made from a meat stock or consomme.
sprinkled with bread crumbs and cheese, or both, and browned.
with its own juices from cooking, often reffering to steak or other meat.
coated with loosely cracked peppercorns amd then cooked, often reffering to steak.
the descriptor for a liquid which has been reduced until it is nearly dry, a processoften used in sauce making.
a container holding hot water into which a pan is placed for slow cooking, otherwise known as a water bath or a doublke boiler.
to cover a meat with a layer of fat, such as bacon, before cooking, effectively maintaining the moisture of the meat while it cooks.
to pour juices or melted fat over meat or other food while cooking to keep it moist.
a sauce made with butter, onions, and vinegar.
a thick, creamy soup, with a base of strained broth.
to plunge into boiling water, remove after moment, and then plunge into ice water.
a combination cooking method that forst sears the food at a high temperature.
the process of saoking the meat in a brine, or heavily salted water.
shredded or fineley cut vegatables and herbs, usually used as a garnish.
to roughly chop raw or uncooked food.
a type of clear soup made from richly flavored stock
meat cooked slowly in its own fat, usually reffering to duck.
to remove the central section of some fruits.