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
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 a meat stock or consomme
sprinkled with bread crumbs 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, a process often 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 "double boiler"
To cover a meat with a layer of fat
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
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 process
a combination cooking method that first serves the food at high temperature while sitting it in some amount of liquid
the process of soaking meat in a brine, or heavily salted water
shredded or finely cut vegetables and herbs, usually used as a garnish for soup
to roughly chop raw or cooked food by peeling, seeding, and chopped
a type of clear soup made from richly flavored stock that has been clarified
meat cooked slowly in its own fat
to remove the central section of some fruits
A thick sauce made with fruit or vegetable
A small round roll of minced meat, fish, or vegetable
to remove and dissolve the browned food residue
to remove the fat from the surface of a hot liquid
to coat wet or moist foods with a dry ingredient
to put oil, vinegar,salt,or other toppings on a salad or other food
to remove the string from a string bean
to slice thinly, similar to julienne style, but not as long
a dish consisting of fish marinated for approximately one day in a sauce of olive oil
a boneless piece of meat
adding alcohol to a hot pan
removing all fat from rib bones