en CR CULINARILY TERM 2/2 TAKAHIRO IIDA 51 AUJUS: A French phrase describing meat served with its own natural juices, commonly used with beef. BECHAMEL: Basic French white sauce is made by stirring milk into a butter-flour ROUX. BAUERWURST: A coarse-textured German sausage that is smoked and highly seasoned. BATON: Culinary, this French word describes a white loaf of bread that’s somewhat smaller than a baguette. BEARNAISE: A classic French sauce made with a reduction of vinegar, wine, tarragon and finished with egg yolks and butter. BEURREMONTE: Unflavoured butter sauce made by whisking chunks of butter into tiny amount of water over moderate heat to create an emulsion. BURRENOIR: A French term meaning “black butter”, referring to butter cooked over low heat until dark brown (not black). BEURRENOISSETTE: The French term for “brown butter”, referring to butter cooked to a light hazelnut colour. BEERWURST: A German cooked sausage with a garlickly flavoured and dark red colour. XYLITOL: It’s also known as birch sugar or wood sugar. BLEU: A French term used for a steak cooked so rare that is barely warmed through. AMARO: Italian for bitter or very dry, used relation to wine, as well as to describe the myriad bitter Italian liqueurs. APOINT: When referring to meat, that a steak is cooked rare. ALACARTE: A menu term signifying that each item is priced separately. VELOUTE: One of the four “mother sauce”, in the most basic terms, a white stock thickened with white roux. ALLEMANDE: A classic Veloute sauce thickened with egg yolks. Also called Parisienne sauce. ALAKING: A dish of diced food in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry. BOLLITO: Italian for “boiled”. ENTREE: In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners. ESCABECHE: Of Spanish origin, a dish of poached or flied fish, covered with a spicy marinade and refrigerated for at least 24 hours. ESCARGOT: French for “snail”. KAASDOOP: A Dutch specialty that's gouda-cheese fondue, served with roasted or broiled potatoes and chunks of rye bread. FRITTO: Italian for “fried.” GALANTINE: A classic French dish that resembles a meat-wrapped pate. BISQUE: A thick, rich soup usually consisting of pureed seafood and cream. CARBONARA: Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of a cream, egg, Parmesan cheese and bits of bacon. CARPACCIO: Italian origin, consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. CASSOULET: Classic dish from the Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). CHAMPIGNON: The French word for edible “mushrooms,” generally the button variety. CHASSEUR: A hunter-style sauce consisting of mushrooms, shallots and white wine (sometime tomatoes and parsley). CONFIT: A specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. GLACE: French for “ice cream.” FARCI: French for “stuffed.” GOUDA: Made since 6th century and Holland's most famous cheese, represents 60 to 65% of the cheese production in that country. GRATIN: Any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven until brown and crispy. HAMACHI: Japanese name for young yellowtail. FLANKEN: A strip of beef from the chuck end of the short ribs. DRESS: To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on. DUJOUR: French for “of the day,” referring culinarily to a menu item made especially for that day. KISS: A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts. MACAROON: A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. TAPENADE: Hailing from France's Provence region, is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice seasonings and sometimes small pieces of tuna. RAGOUT: A thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables. PULLET: A young hen, less than 1 year old. PROSCIUTTO: Italian for “ham,” is a term broadly used to describe a ham that has been seasoned, salt-cured and air-dried. POUSSIN: French for very young, small chicken. POULARDE: French term referring to a fat chicken or hen suitable for roasting. KONBU: It's a long dark brown to black seaweed. Particularly popular in Japanese cookery, is one of the two basic ingredients used for Dashi (soup stock). LOMEIN: A Chinese dish of boiled noodles combined with various stir-fried ingredients, such as chicken, pork and vegetables. MADRILENE: A consomme flavoured with fresh tomato juice. MAGRET: Duck breast from a bird that's been force-fed and fattened to produce foie gras. ROTIE: A canape consisting of slice of toast spread with pate or forcemeat. PHEASANT: A medium-size game bird, originally from Asia but now found in Europe and North America. KAZUNOKO: Japanese for yellow, crunchy roe from herring. KEBAB: Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals. PATISSIER: A cook in charge of baking goods, pastries and desserts. CACCIUCO: Spicy Italian seafood stew similar to bouillabaisse.

CULINARILY TERM 2/2 TAKAHIRO IIDA

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Across:

3.	Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals.
7.	A classic French dish that resembles a meat-wrapped pate.
9.	French for “snail”.
10.	A medium-size game bird, originally from Asia but now found in Europe and North America.
11.	French for “of the day,” referring culinarily to a menu item made especially for that day.
13.	A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites.
15.	Classic dish from the Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose).
16.	It’s also known as birch sugar or wood sugar.
17.	A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts.
18.	One of the four “mother sauce”, in the most basic terms, a white stock thickened with white roux.
26.	A menu term signifying that each item is priced separately.
28.	A French term meaning “black butter”, referring to butter cooked over low heat until dark brown (not black).
30.	A canape consisting of slice of toast spread with pate or forcemeat.
31.	French for “stuffed.”
33.	French for very young, small chicken.
34.	Hailing from France's Provence region, is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice seasonings and sometimes small pieces of tuna.
36.	A dish of diced food in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry.
40.	Culinary, this French word describes a white loaf of bread that’s somewhat smaller than a baguette.
41.	A Dutch specialty that's gouda-cheese fondue, served with roasted or broiled potatoes and chunks of rye bread.
43.	French term referring to a fat chicken or hen suitable for roasting.
44.	A thick, rich soup usually consisting of pureed seafood and cream.
46.	A specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.
47.	A coarse-textured German sausage that is smoked and highly seasoned.
48.	Italian for “boiled”.
49.	In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.
50.	Italian for bitter or very dry, used relation to wine, as well as to describe the myriad bitter Italian liqueurs.

Down:

1.	French for “ice cream.”
2.	A classic French sauce made with a reduction of vinegar, wine, tarragon and finished with egg yolks and butter.
4.	Basic French white sauce is made by stirring milk into a butter-flour ROUX.
5.	A German cooked sausage with a garlickly flavoured and dark red colour.
6.	The French term for “brown butter”, referring to butter cooked to a light hazelnut colour.
8.	To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on.
12.	A cook in charge of baking goods, pastries and desserts.
14.	Italian origin, consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce.
15.	Spicy Italian seafood stew similar to bouillabaisse.
19.	When referring to meat, that a steak is cooked rare.
20.	A strip of beef from the chuck end of the short ribs.
21.	A French term used for a steak cooked so rare that is barely warmed through.
22.	Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of a cream, egg, Parmesan cheese and bits of bacon.
23.	A Chinese dish of boiled noodles combined with various stir-fried ingredients, such as chicken, pork and vegetables.
24.	Unflavoured butter sauce made by whisking chunks of butter into tiny amount of water over moderate heat to create an emulsion.
25.	Italian for “ham,” is a term broadly used to describe a ham that has been seasoned, salt-cured and air-dried.
27.	A hunter-style sauce consisting of mushrooms, shallots and white wine (sometime tomatoes and parsley).
29.	Duck breast from a bird that's been force-fed and fattened to produce foie gras.
32.	A thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.
35.	A French phrase describing meat served with its own natural juices, commonly used with beef.
37.	It's a long dark brown to black seaweed. Particularly popular in Japanese cookery, is one of the two basic ingredients used for Dashi (soup stock).
38.	Any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven until brown and crispy.
39.	A consomme flavoured with fresh tomato juice.
42.	Italian for “fried.”
45.	Made since 6th century and Holland's most famous cheese, represents 60 to 65% of the cheese production in that country.

CULINARILY TERM 2/2 TAKAHIRO IIDA

Across:

3.	Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals.
7.	A classic French dish that resembles a meat-wrapped pate.
9.	French for “snail”.
10.	A medium-size game bird, originally from Asia but now found in Europe and North America.
11.	French for “of the day,” referring culinarily to a menu item made especially for that day.
13.	A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites.
15.	Classic dish from the Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose).
16.	It’s also known as birch sugar or wood sugar.
17.	A small, mound-shape, baked meringue, which often contains chopped nuts, cherries or coconuts.
18.	One of the four “mother sauce”, in the most basic terms, a white stock thickened with white roux.
26.	A menu term signifying that each item is priced separately.
28.	A French term meaning “black butter”, referring to butter cooked over low heat until dark brown (not black).
30.	A canape consisting of slice of toast spread with pate or forcemeat.
31.	French for “stuffed.”
33.	French for very young, small chicken.
34.	Hailing from France's Provence region, is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice seasonings and sometimes small pieces of tuna.
36.	A dish of diced food in a rich cream sauce containing mushrooms, pimientos, green peppers and sometimes sherry.
40.	Culinary, this French word describes a white loaf of bread that’s somewhat smaller than a baguette.
41.	A Dutch specialty that's gouda-cheese fondue, served with roasted or broiled potatoes and chunks of rye bread.
43.	French term referring to a fat chicken or hen suitable for roasting.
44.	A thick, rich soup usually consisting of pureed seafood and cream.
46.	A specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.
47.	A coarse-textured German sausage that is smoked and highly seasoned.
48.	Italian for “boiled”.
49.	In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.
50.	Italian for bitter or very dry, used relation to wine, as well as to describe the myriad bitter Italian liqueurs.

Down:

1.	French for “ice cream.”
2.	A classic French sauce made with a reduction of vinegar, wine, tarragon and finished with egg yolks and butter.
4.	Basic French white sauce is made by stirring milk into a butter-flour ROUX.
5.	A German cooked sausage with a garlickly flavoured and dark red colour.
6.	The French term for “brown butter”, referring to butter cooked to a light hazelnut colour.
8.	To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on.
12.	A cook in charge of baking goods, pastries and desserts.
14.	Italian origin, consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce.
15.	Spicy Italian seafood stew similar to bouillabaisse.
19.	When referring to meat, that a steak is cooked rare.
20.	A strip of beef from the chuck end of the short ribs.
21.	A French term used for a steak cooked so rare that is barely warmed through.
22.	Italian term describing a pasta dish of spaghetti (or other noodles) with a sauce composed of a cream, egg, Parmesan cheese and bits of bacon.
23.	A Chinese dish of boiled noodles combined with various stir-fried ingredients, such as chicken, pork and vegetables.
24.	Unflavoured butter sauce made by whisking chunks of butter into tiny amount of water over moderate heat to create an emulsion.
25.	Italian for “ham,” is a term broadly used to describe a ham that has been seasoned, salt-cured and air-dried.
27.	A hunter-style sauce consisting of mushrooms, shallots and white wine (sometime tomatoes and parsley).
29.	Duck breast from a bird that's been force-fed and fattened to produce foie gras.
32.	A thick, rich, well-seasoned stew of meat, poultry or fish and sometimes vegetables.
35.	A French phrase describing meat served with its own natural juices, commonly used with beef.
37.	It's a long dark brown to black seaweed. Particularly popular in Japanese cookery, is one of the two basic ingredients used for Dashi (soup stock).
38.	Any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven until brown and crispy.
39.	A consomme flavoured with fresh tomato juice.
42.	Italian for “fried.”
45.	Made since 6th century and Holland's most famous cheese, represents 60 to 65% of the cheese production in that country.

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