CrosswordMint
Savory Secrets of Culinary Cipher
Moderate difficulty suitable for most players
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Across
  • 1. Cutting vegetables into small rectangular sticks.
  • 2. To finely slice leafy herbs or greens into thin ribbons.
  • 6. To dissolve browned food residue in a pan using liquid.
  • 8. A base mix of onions, carrots, and celery for flavor.
  • 9. Cleaning a pot or pan by scrubbing off residue.
  • 10. Cooking pasta until firm to the bite.
  • 12. Applying a shiny coating on pastries or meats.
Down
  • 3. French term for fine pastries and baked sweets.
  • 4. Gently cooking food in simmering liquid below boiling point.
  • 5. Heating milk just below boiling to prepare or sterilize.
  • 7. To blend liquids into a stable mixture, like oil and water.
  • 11. Removing the colorful outer peel of a citrus fruit.
  • 13. A rich chocolate and cream mixture for desserts.
  • 14. A spicy Indonesian slow-cooked meat dish.

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