101 Culinary Terms Every Chef Should Know Crossword

Separately priced menu items.
Cook so it's still tough when bitten.
Served in the Greek style of cooking.
Cooking until the ideal degree.
The process of making something sour.
When dry ingredients pass through a sifter.
Ingredients set into a gelatin.
Sprinkled with breadcrumbs and cheese.
With it's own juices from cooking.
Coated with loosely cracked peppercorns.
A liquid reduced until nearly dry.
A container holding hot water.
To cover meat with a layer of fat.
To pour juices or melted fat over meat.
Sauce made with butter, onions, and vinegar.
A thick, creamy soup.
To plunge into boiling water.
Seared, then finished in a covered pot.
Soaking meat into a brine.
Shredded or finely cut greens.
To roughly chop raw or cooked food.
A type of clear soup.
Meat cooked in it's own fat.
To remove the center of some fruits.
A thick sauce made with fruit or vegetable puree.
A small round ball of minced meat, fish, or vegetable coated with breadcrumbs.
To remove browned food residue.
To remove fat from a hot liquid.
To coat wet foods with a dry ingredient.
To place toppings on a salad or other food item.
To de-string a string bean or thinly slice an almond.
To slice thinly, similar to julienne style.
Fish marinated for exactly one day.
A boneless piece of meat, poultry, or fish.
Adding alcohol to create a burst of flames.