Vocabulary Review Crossword

To spoon fat drippings in a pan over large roasts
small portions of food served as the first course
hot water bath used to gently cook or hold food hot
parsley, thyme, bay leaf, peppercorn
to the bite
combination cooking method in which food is browned, covered in 2/3 liquid and slowly cooked
food with a browned or crusted top with breadcrumbs or cheese
roasted meats, poultry, or game served with their natural unthickened juices
very briefly half way cooking food in boiling water or hot fat
dry cooking method where food is cooked directly below a heat source
flavorful liquid obtained from the long simmering of meat and vegetables
slice boneless meat, poultry, fish or shrimp nearly in half lengthwise so it opens like a book
tough elastic tissue
production of pate
meh gauze used to strain liquids and make sachet
a cone shaped strainer made of perforated metal
a conical strainer made of fine mesh
purified butter fat
meat or poultry slowly cooked and preserved in its own fat
presence of harmful organisms or substances
to remove a shrimps digestive tract
half brown stock and half brown sauce reduced by half
skim the fat from top of a liquid