101 Culinary Terms Crossword

Separately priced items from a menu, not as part of a set meal
Cooked so it's still tough when bitten, often referring to pasta
Olive oil, lemon juice, and several seasonings, often veggies
Ideal degree of doneness, often meat as medium rare
Making something acid or sour with lemon or lime juice
When dry ingredients pass through a sifter and air is circulated through
Are set into a gelatine made from a meat stock or consomme
Sprinkles with breadcrumbs and cheese, or both, and browned
Its own juices from cooking, often referring to steak or other meat
Coated with loosely cracked peppercorns and then cooked, often steak
The descriptor for a liquid which has been reduced until it is nearly dry
Container holding hot water into which a pan is placed for slow cooking
Cover a meat with a layer of fat, such as bacon
Pour juices or melted fat over meat or other food while cooking to keep it moist
Sauce made with butter, onions, and vinegar
Thick, creamy soup, with a base of strained broth
Plunge into boiling water and then plunge into iced water
Combination-cooking method that first sears the food at high temperature
Soaking meat in a brine, or heavily salted water, before cooking
Shredded or finely cut vegetables and herbs, usually a garnish for soup
Roughly chopped to make it ready to be served or combined
Type of clear soup made from richly flavored stock that has been clarified
Meat cooked slowly in its own fat
Remove the central section of some fruits
Thick sauce made with fruit or vegetable puree, used as a base or garnish
Small round roll of minced meat
Remove and dissolve the browned food residue
To remove the fat from the surface of a hot liquid such as sauce, soup, or stew
Coat wet or moist foods with a dry ingredients before cooking to provide an even coating
Put oil, vinegar, salt, or other toppings on a salad or other food
Remove the string from a string bean or to thinly slice almonds
Slice thinly, similar to julienne style, but not as long
Dish consisting of fish marinated for approximately one day
Boneless piece of meat, poultry, or fish
Process of adding alcohol such a brandy, cognac, or rum to a hot pan to create a burst of flames