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 vegies
cooking until the ideal degree of doneness
the process of making something acid or sour
the process when dry ingredients pass through a sifter and air is circulated through
a dish in which ingredients are set into a gelatine made from a meat stock or consommé
sprinkled with breadcrumbs and cheese, or both, and browned
with its own juices from cooking
coated with loosely cracked peppercorns and then cooked
the descriptor for a liquid that has been reduced until completely dry
"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
to plunge into boiling water, remove after a moment, then plunge into iced water
a combo-cooking method that first sears food at high temp, then finished in covered pot at lower temp while sitting in some amount of liquid
the process of soaking meat in a brine, or heavily salted water, before cooking
shredded or finely cut vegetables and herbs
to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to serve
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 section of some fruits, which contain seeds and tougher materials not usually eaten
a thick sauce made with fruit or vegetable puree
a small round roll of minced meat, fish, or vegie coated with egg and breadcrumbs
to remove and dissolve the browned food residue, or glaze, from a pan to flavor sauces, soups, and gravies
to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew
to coat wet or moist foods with a dry ingredient before cooking to provide an even coating
to put oil, vinegar, salt, or other toppings on a salad or other food
to remove and dissolve from a string bean or to thinly slice almonds
to thinly slice
a dish consisting of fish marinated for approximately one day a sauce of olive oil, vinegar, herbs, vegies, and spices, and then poached or fried and allowed to cool
a boneless piece of meat, poultry, or fish
the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames