101 Culinary Terms Crossword

separately priced items from a menu, not as part of a set meal.
Cooked so it is still tough when bitten, often referring to a pasta.
Served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables.
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 through, changing the composition of the material, often referring to flour.
A dish in which ingredients are set into a gelatine made from meat stock or cossome.
Sprinkled with breadcrumbs and cheese, or both, and browned.
With its own juices from 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 reduced until it is nearly dry, often used in sauce making.
a container holding hot water into which a pan is placed for slow cooking.
to cover a meat with a layer of fat, such as bacon, before cooking.
to pour juices or melted fat over meat
a sauce made with butter, onions, and vinegar
a thick and creamy soup, based on strained broth
to plunge into boiling water, remove after a moment, and then plunge into ice water
a combo cooking method that sears the food at high temp, then finished in a covered pot at low temp
the process of soaking a meat in a brine, or heavily salted water
shredded or finely cut vegetables and herbs
to roughly chop raw or cooked food
a type of clear soup made from rich stock
a meat cooked slowly in its own fat
to remove the central section of some fruits
a thick sauce made with fruit or vegetable puree
a small round roll of minced meat coated with bread or egg
to remove and dissolve the browned food residue
to remove the fat from the surface of a hot liquid
to coat wet or moist food with something dry before cooking
to put toppings on a salad or some other food
to remove the string from a green bean or or to thinly slice almonds
to slice thinly, similar to julienne style but not as long
a dish consisting of fish marinated for one day in a sauce
a boneless piece of meat, poultry, or fish
the process of adding alcohol to make a flame in a hot pan