Culinary Terms 1 Crossword Wordmint

Culinary Terms 1 Crossword Wordmint Culinary terms 1 crossword. cooked so as to be still firm when bitten. an appetizer typically consisting of olives, anchovies, cheeses, and meats. cook food by dry heat without direct exposure to a flame, typically in an oven or on a hot surface. pour juices or melted fat over meat during cooking in order to keep it moist. A mixture of ground, lean meat mixed with fat by grinding, sieving or pureeing the ingredients. the result may either be smooth or coarse. a concentrated stock, especially of game or fish, used as flavouring. de boned stuffed meat, most commonly poultry or fish; that is poached and served cold, coated with aspic.

Culinary Terms Crossword Wordmint 20 common culinary terms crossword. to cook food in an oven using dry heat. to cut the bones from a piece of meat, poultry, or fish. to coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. to soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish. 1 1 . a f r ench t er m f o r hav ing al l yo ur ing r edient s meas ur ed, cut , peel ed, s l iced, g r at ed, et c. 1 2 . t o cut f o o d int o (mo r e o r l es s ) bit e s iz ed pieces us ing t he quick, heav y bl o ws o f a knif e. 1 3 . " an amo unt " o r " t o g iv e way." d o wn 1 . po aching , s immer ing ,. Some essential french culinary terms include: “ mise en place ” – the preparation of ingredients before cooking begins. “ mirepoix ” – a combination of diced onions, carrots, and celery used as a flavor base. “ roux ” – a mixture of flour and fat used as a thickening agent for sauces and soups. ¡6j ÅÎ鳉noÓÌ#Ôg v&à : Œâu çÂt³î} 1 7eóea h¯¶–%ù— :d¯Ñ¸ÒÖy‹xi\ y%#½i˽e¢‹–2f ¤c Ø Áþdÿ³!å#lÙ8@$ÓãÇ wŒ¢hÄÿü`hëÔ ¯2çÖ£ Ûmí "ŸûçÝ£†(¼'çihé.