| CREVETTE | French culinary term for a large shrimp/prawn served in its shell (8) |
| ESCARGOT | French for a snail in its natural state or served in its shell with garlic butter (8) |
| LOBSTERS | Marine crustaceans in an order that includes shrimp, prawns, crabs and crayfish (8) |
| PRAWN | Resembles a large shrimp |
| JULIENNE | French culinary term referring to a portion of vegetables cut into matchstick-sized pieces as a garnish; or, a consomme to which a mixture of said allumette has been added (8) |
| FLAMBE | French culinary term for a cookery procedure in which bananas, cherries, crepes or steaks are served dressed in blazing liquor; or, a Chinese copper-red glaze flecked with blue/purple (6) |
| AMANDINE | French culinary term indicating a filling or garnish of almonds (8) |
| BALLOTINE | French culinary term for a "package of goods" in the form of a boned stuffed roulade of poultry tied into a bundle or parcel with string (9) |
| ESCALOPE | From French for "shell", a culinary term referring to a flattened cutlet of meat, typically breaded and fried in a similar manner to schnitzel (8) |
| CHIFFONADE | French culinary term for a "crumpled" preparation of ribboned or shredded herbs or leafy vegetables as a garnish for soup or salad (10) |
| GRATIN | French culinary term for a dish, such as dauphinoise, with a browned crust of breadcrumbs or cheese (6) |
| SCHOONER | British term for a large glass for sherry (8) |
| ZAIBATSU | Japanese term for a large business or industrial conglomerate (8) |
| PRINCELY | ____ sum, term for a large amount of money (8) |
| MARINIERE | Breton-style jersey/top; or, a French culinary term for moules cooked in white wine, onion and herbs (9) |
| DUMPSTER | US term for a large rubbish bin (8) |
| GASGIANT | Term for a large planet of low density composed mostly of hydrogen and helium (3,5) |
| CHIFFONNADE | French culinary term for leaf vegetables like lettuce and sorrel, cut into shreds or strips and used as a garnish |
| ENCROUTE | French culinary description of a food such as beef or salmon wrapped in pastry and baked (2,6) |
| MIREPOIX | French culinary stock of sauteed, diced root vegetables (8) |
