France Cuisine Crossword Puzzle

QUESTIONS LIST:

• sea : sat used in france that is collected when seawater is trapped in salt marshes and the water evaporates from the sun and the wind.
• hebesdeprovence : herb mixture that includes basil, bay leaf, marjoram, lavender, rosemary and thyme
• whole : fish is usually purchased this way including the heads to identify the type of fish purchased.
• morels : a type of mushroom with a smoky, earthy, and nutty flavor.
• haute : a historic french cooking with elaborate and rich dishes that call for lots of butter and cream that are labor intensive and most suited for trained chefs.
• leeks : plant related to the onion with an elongated, cylindrical bulb.
• asparagus : this white vegetable lacks chlorophyll because the stems are buried under mulch, depriving the plant of sunshine.
• miseenplace : a french word that is often used in america that means "putting everything in place".
• modern : this type of french cuisine is lighter, using more vegetables and fewer high-fat ingredients, with simpler techniques and shorter cooking times, as well as an emphasis on ingredients that are seasonal and fresh.
• marieantoine : a prominent chef who created the "mother sauces".