101 culinary words 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 several seasonings, often referring to vegetables
cooking until 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 through, changing the compostion of the material, often reffering to flour
a dish in which ingredeants are set into a gelantine made form a meat stock or consomme
sprinkled with breadcrumbs and cheese, or both and browned
with its own juices from cooking, often referering to steak or other meat
coated with losely cracked peppercorn and then cooked often referring to steak
the descriptor for a liquid which has been reduced until it is nearly dry, a process often used in sauce making
a container holding hot water into which a pan is placed for slow cooking other wise known as a "water bath" or "double 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 avoid overcooking
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, usually served with seafood dishes
a thick , creamy soup, with a base of strained broth of shellfish or game
to plunge into boiling water, remove after moment and then plunge into iced water to halt the cooking practice
a combination-cooking method that first sears the food at high tempertaure, then fishinged it in a covered pot at a low temperature while sitting in some amount of liquid
the process of soaking meat in a brine, or heavily salted water, before cooking similar to marination
shredded or finely cut vetabels and herbs
to roughly chop to make it ready to be served or combined with other ingredients, usually referring to tomatoes
type of clear soup made from richly flavored stock that has been calrified
meat cooked slowly in its own fats
to remove the central section of some fruits
a thick sauce made with fruit or vegetables
a small round roll of minced meat, fish, or vegetablecoated with egg and breadcrumbs
to remove a dissolve the browned food residue or glaze