Culinary Word Find Crossword

A substance that neutralizes a base (alkaline) in a liquid solution. Foods like citrus juice, vinegar, and wine that have a sour or sharp flavor.
The period where freshly killed meat is allowed to rest so that the effects of rigor mortis dissipate
Italian term meaning “to the tooth”. Used to describe mainly pasta that is cooked until a slight resistance
Also known as first courses, small portioned hot or cold foods.
Dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment similar to roasting.
A carbonated alcoholic beverage made from water, hops and malted barley
French for white butter, an emulsified butter sauce made from shallots white wine and butter.
To briefly submerge in simmering water, boiling water, or fat to assist in the preparation of foods
Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups, stocks, stews
A mixture of salt, water, and seasoning used to preserve foods
A preparation of finely sliced or shredded leafy vegetables or herbs.
Lightly cured meat, usually duck or goose, stewed in its own fat. Pieces are packed in the fat and chilled for later use.
To remove fat from the surface of a liquid such as a stock or sauce by skimming the surface
To coat a food item in flour or ground crumbs prior to frying or sauteing
A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually water or milk, used to coat dough before baking
A uniform mixture of two unmixable liquids, such as oil and water, are forced into a uniform distribution
Heated water that is turned into a gas a vaporizes
First In First Out. Inventory management system
Food flamed by use of alcohol for flavor
Liver os specially fattened geese or ducks
To cut into very small pieces where uniformity or shape is not important.
Meaning “Everything in place”, refers to the preparation and organization of ingredients and equipment.