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Across 3. To remove the outer part of the peel of citrus fruit 4. To heat milk to just below boiling for 1 minutes 6. To separate the liquid from the solids by pouring liquids through a sieve or strainer 9. A preserving solution of water, salt, salpeter used for meats, e.g. silverside 10. Indicates the use of cheese sauce with a dish 11. Vegetables grown in pods (usually used dried) 14. A basic white sauce made from stock as liquid 16. To make cold under running water 17. to reduce the temperature of an ingredient between 1-4°C by placing it in the refrigerator until cold 18. A mixture of 2 liquids that does not normally mix well 20. To cover meat with strips of fat or bacon 23. To soften fruit by steeping it in alcohol 26. Reheated cooked food (usually left overs) 27. To turn vigorously so that food is completely coated e.g. tossing a salad 31. To divide citrus fruit into their natural divisions 32. Degree of viscosity(thickness) of liquids or batters 33. A small pancake usually served in a sauce

Down 1. To beat vigorously with a wooden spoon or whisk to fold air into a mixture 2. A guide to the quality of food 5. To sprinkle lightly and evenly with flour, sugar or icing sugar 7. To incorporate air into a mixture 8. To extract flavor from food by steeping in hot liquid 9. to spoon hot liquid or fat over food to prevent it from drying out too much 12. Spanish rice dish with seafood and chicken 13. Term for certain shallow fried foods, e.g. hake fish 15. Binding or thickening stews with egg yolk, starch or cream 17. Refers to a white wine sauce with mushrooms 19. adjusting seasoning, consistency and colour 20. Basic white stew made from poultry 21. A small mould used for desserts 22. French word for spinach 24. Type of grill that heats from above 25. To cover with a sauce 28. To cook just below boiling point 29. To combine ingredients by adding a beaten egg or a thick roux to hold the mixture together 30. Indicates that coffee has been used as flavouring