Across
- principal nitrogenous part of milk
- Sweet potato
- a gum like substance of an Asian tree used as a glace or as a binder for sugar work and in ice cream manufacturing.
- rind of citrus fruit
- The way of the Scottish
- cooking method using a flavored liquid heated to just under the boiling point.
- slowly cooking over low heat, covered.
- Polish yeast bread
- Unit of heat
- (French) Crawfish
- sweetener made from sap drained from various palm
- the process of letting meat juices return to the surface after cooking.
- a small round citrus fruit that turns yellow when ripe
- young female cow
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- (French) Egg
- vegetable pod used in gumbos
- Buckwheat grouts
- to stuff meat, fish, poultry with forcemeat or rice.
- Salt pork strips inserted into meat
- a small West Indies deep-red
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Down
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- measuring volume and weight in imperial format, abbreviated to oz.
- leavening agent
- unit of twelve.
- Bridegrooms
- clarified butter with no milk solids
- measuring weight in metric format.
- Potatoes
- to remove the vein found in the back of shrimp
- pie of custard and cheese
- flour milled from durum wheat, similar to farina.
- also known as sodium chloride
- brand name for a flavour enhancer with monosodium glutamate (MSG).
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- a vegetable
- mountain plums
- rolled slices of pastry or meat stuffed with cheese.
- soluble gummy substance formed from starch by heat & steam
- All-purpose flour
- a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
- an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
- thickening agent made from cream and egg yolk, used in sauces.
- gentle mixing technique using a circular motion with a spatula.
- variety of flavored plant leaves.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- a open top tart filled with cream or custard, topped with fruit and glaze.
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