Across
- all purpose flour fortified with baking powder as a leavening agent.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- Japanese wheat-flour noodles
- to cut into thin slices sideways.
- Sweet potato
- unit of twelve.
- term used to indicate an extra bonus or something added for good measure.
- measuring volume in imperial format, also known as t or tsp.
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- rind of citrus fruit
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- a bright red tropical fruit containing three large black seeds.
- stew
- refers to the French word soup.
- sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
- sweetener made from sap drained from various palm
- Bridegrooms
- to cook using the vapor produced when water boils
- coarsely ground wheat.
- pistil of the Crocus
- clarified butter with no milk solids
- part of the wheat flour that gives dough its elasticity and strength to hold its structure.
- East Indian for pickled & salted relish.
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Down
- vegetable pod used in gumbos
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
- gentle mixing technique using a circular motion with a spatula.
- a small round citrus fruit that turns yellow when ripe
- highly seasoned marinade used to flavour and preserve foods and is served chilled.
- 'in the style of Nice
- where the ingredients required for a recipe are placed out in a convenient or designated fashion.
- pie of custard and cheese
- flavors obtained from barks, roots, seeds etc...
- a small West Indies deep-red
- quickly cooking over high heat while shaking the pan.
- a mixture of dextrose and levulose.
- add liquid to pan
- 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.
- the process of letting meat juices return to the surface after cooking.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- (French) Milk
- thickening agent made from cream and egg yolk, used in sauces.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- 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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