Culinary Brigade Scramble


Ordenar Letras Culinary Brigade ScrambleVersión en línea Unscramble kitchen terms por ROGER CARBALLO 1 Specializes in sauces, stocks, and pan sauces, elevating flavor foundations. I U R S A C E 2 Bakes and designs doughs, pastries, and sweet desserts. A S P E I T S I R 3 Small, decorative appetizers served on bread or crackers. P E C A N S A 4 A layered, molded dish often served cold. R N E T I R E 5 Prepares and curates cured meats and related dishes. C E R H T I U A E C R 6 Emulsified dressing used for salads and cold dishes. E I G V I R E N T A T 7 Preparation and organization of ingredients before cooking. E M P E S E L C I A N 8 Cooking quickly in a hot pan with little fat, stirring. N S E I U T A G 9 E A I B D R G 10 E U B T F F 11 P T R A E I 12 H U T S E A X 13 E T L A M R H 14 G L N L I I R G 15 N O S I A G R T 16 H T C U E C R I E R A 17 M O E A D I L N N 18 A L A S A R D M E N 19 R E I S R T S U O 20 A R I G L D R I N L 21 O O P R N E S I I S 22 R N G M A E A R G D E 23 I S C M M O 24 H S C U E S F O 25 R F E S F E O I C