France Cuisine Crossword Puzzle

Download and print this France Cuisine crossword puzzle. Use a pencil or pen to complete the puzzle by filling in the blanks. The completed answers are included, so you can easily check your progress.

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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".

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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".