101 Culinary Words 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 ough 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 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, 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, 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 process, usually referring to vegetable or fruit
the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination
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 chopping to make it ready to be served or combined with other ingredients, usually referring to tomatoes
a type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat
meat cooked slowly in its own fat, usually referring to duck
to remove the central section of some fruits, which contain seeds and tougher material that is not usually eaten
a thick sauce made with fruit or vegetable puree, used as a base or garnish
a small round roll of minced meat, fish, or vegetable 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, also known as defatting or fat trimming
to coat wet or moist foods with a dry ingredient before cooking to provide and even coating
to put oil, vinegar, salt, or other toppings on a salad or other food
to remove the string from a string bean or to thinly slice almonds
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, vinegar, herbs, vegetables, and spices, and then poached or fried and allowed to cool
A boneless piece of meat, poultry, or fish; the French version, spelled as "filet," is also used when referencing a cut of beef that is boneless, such as filet mignon
the process of adding alcohol such as brandy, cognac, or rum to a hot pan to create a burst of flames
the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife, often referring to lamb, beef, or pork rib