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Answer:

Across
1Anything _____ in a pastry and baked.
4Three methods of egg preparation: scrambled omelette, beaten omelette, and shaken omelette. Best results are achieved with: a very high flame, clean pan used for only omelette _____, minimal fat in the omelette pan and fresh eggs.
5In classic French cuisine a basic sauce to which diverse ingredients can be added to obtain variations sauces called small sauces.
7Any material that prevents the undesirable flavor and color produced by the chemical reaction between acid and metal. Mon-reactive metal: stainless steel, glass, _____, porcelain-coated iron (Le Creuset). Reactive metals: aluminum, copper, iron.
Down
2Moist heat method of cooking where the product is submerged in liquid that is between 160ºF and 205ºF.
3A small porcelain _____ with straight sides used to bake custards and soufflés.
6To stop the cooking process by completely submerging the product in an ice bath.
 
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