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Across 2. A small pancake usually served in a sauce 7. To incorporate air into a mixture 8. To cover with a sauce 10. to spoon hot liquid or fat over food to prevent it from drying out too much 11. Indicates that coffee has been used as flavouring 13. A small mould used for desserts 14. Term for certain shallow fried foods, e.g. hake fish 15. To divide citrus fruit into their natural divisions 17. A mixture of 2 liquids that does not normally mix well 19. To heat milk to just below boiling for 1 minutes 20. to reduce the temperature of an ingredient between 1-4°C by placing it in the refrigerator until cold 21. To beat vigorously with a wooden spoon or whisk to fold air into a mixture 22. adjusting seasoning, consistency and colour 25. To cover meat with strips of fat or bacon 26. To sprinkle lightly and evenly with flour, sugar or icing sugar 28. French word for spinach 30. To remove the outer part of the peel of citrus fruit 32. Degree of viscosity(thickness) of liquids or batters 34. Spanish rice dish with seafood and chicken 35. Refers to a white wine sauce with mushrooms

Down 1. A preserving solution of water, salt, salpeter used for meats, e.g. silverside 3. A basic white sauce made from stock as liquid 4. To separate the liquid from the solids by pouring liquids through a sieve or strainer 5. To soften fruit by steeping it in alcohol 6. To extract flavor from food by steeping in hot liquid 9. Type of grill that heats from above 12. Vegetables grown in pods (usually used dried) 16. A guide to the quality of food 18. Basic white stew made from poultry 21. To combine ingredients by adding a beaten egg or a thick roux to hold the mixture together 23. Indicates the use of cheese sauce with a dish 24. To make cold under running water 27. To turn vigorously so that food is completely coated e.g. tossing a salad 29. Reheated cooked food (usually left overs) 31. Binding or thickening stews with egg yolk, starch or cream 33. To cook just below boiling point