My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crossword Word Search Worksheet
Rate This Puzzle:
Log in or sign up to rate this puzzle.

L-2 Chapter 4

Across
Method of cutting food, usually vegetables, that results in a small shape with a pleasant appearance for the food being served.
Type of green salad in which the ingredients are not mixed together prior to plating.
Chick pea with garlic and tahini (from the Middle East).
The most stable and thickest emulsified dressing; contains a higher ratio of oil to vinegar and a greater quantity of egg yolks than is required for an emulsified vinaigrette.
In its simplest form, this type of dressing is made of oil and vinegar. Vinaigrettes are lighter, thinner dressings often used on more delicate ingredients, such as greens and vegetables.
Avocado dip of Aztec origin.
Main ingredients of a salad.
Down
Small glob of a soft food item, such as sour cream.
Rich, clarified stocks or broths.
Peppers, such as jalapeño or serrano, onions, and tomatoes (from Mexico).
A salad type in which salad ingredients such as meat, poultry, fish, egg, or starch such as potato, pasta, or rice are cooked and then "bound" with some type of heavy dressing such as mayonnaise.
Usually a layer of salad greens that line the plate or bowl in which a salad will be served.
Object that enhances the appearance of a salad while also complementing the overall taste. A garnish should be something that will be eaten with the body, functioning as a flavor component.
Mixture of ingredients that permanently stays together.