CrossFood7

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12          3    4567   
O S E L F R I S I N G F F L A N
    8       
K T U D O N I
  9                   
R E S C A L O P E M L M
10          11      12
Y A M S W B D O Z E N
  13   
C M O I
14                 
L A G N I A P P E C
    15             
B S T E A S P O O N
16     
Q E E I
17          18  19    2021     
P U N C H E S C A L D S Z E S T
          22     
I H N P C W A X E
23                24
A C H E E P I E U I
      25           
H L C R A G O U T N
  26              27 
E P O T A G E O Š D V
28    29   
E C L R E E
  30  31            32   
N P E J A G G E R Y G U R
33      3435     
Z I T I L L S L T
        3637           
Y L A I S S T E A M A S
  38                 
M F A R I N A I I Z U
      39            40   
E F T S A F F R O N S E G
      41       
S O T G H E E A
42          43       
G L U T E N A C H A R

Across

  1. all purpose flour fortified with baking powder as a leavening agent.
  2. a open top tart filled with cream or custard, topped with fruit and glaze.
  3. Japanese wheat-flour noodles
  4. to cut into thin slices sideways.
  5. Sweet potato
  6. unit of twelve.
  7. term used to indicate an extra bonus or something added for good measure.
  8. measuring volume in imperial format, also known as t or tsp.
  9. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  10. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  11. rind of citrus fruit
  12. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  13. a bright red tropical fruit containing three large black seeds.
  14. stew
  15. refers to the French word soup.
  16. sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
  17. sweetener made from sap drained from various palm
  18. Bridegrooms
  19. to cook using the vapor produced when water boils
  20. coarsely ground wheat.
  21. pistil of the Crocus
  22. clarified butter with no milk solids
  23. part of the wheat flour that gives dough its elasticity and strength to hold its structure.
  24. East Indian for pickled & salted relish.

Down

  1. vegetable pod used in gumbos
  2. cooking vegetables and meat or poultry for long period of time in a covered pot.
  3. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  4. gentle mixing technique using a circular motion with a spatula.
  5. a small round citrus fruit that turns yellow when ripe
  6. highly seasoned marinade used to flavour and preserve foods and is served chilled.
  7. 'in the style of Nice
  8. where the ingredients required for a recipe are placed out in a convenient or designated fashion.
  9. pie of custard and cheese
  10. flavors obtained from barks, roots, seeds etc...
  11. a small West Indies deep-red
  12. quickly cooking over high heat while shaking the pan.
  13. a mixture of dextrose and levulose.
  14. add liquid to pan
  15. a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
  16. the process of letting meat juices return to the surface after cooking.
  17. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  18. (French) Milk
  19. thickening agent made from cream and egg yolk, used in sauces.
  20. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  21. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).


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