CrossFood8

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12    34    5   
                     
67     
         
  89                      10  11
                                 
               
               
    12              13       
                             
         
         
1415          16   
                   
    17    181920         
                         
  21  22         
                 
23      24      2526
                   
        27             
                       
    28               
                     
             
             
29      30          31
                     
    32   
         
  33        34    35           
                               
           
           
    36    37  38      39   
                           
40    41         
                 
  42             
                 
43          44     
                   

Across

  1. (French) Milk
  2. classic Spanish rice meat and seafood dish
  3. substances, mostly vegetable, composed of two parts hydrogen & one part oxygen, ie: sugar, starch, cellulose.
  4. mash potatoes enriched with cream and/or egg yolk to produce a faster browning affect when baked.
  5. corn Syrup
  6. the process of letting meat juices return to the surface after cooking.
  7. gentle mixing technique using a circular motion with a spatula.
  8. a substance found in many fruits which aid in the formation of jelly.
  9. Bridegrooms
  10. a rich yeast cake soaked in brandy or kirsch.
  11. a natural transparent and odorless substance of fats.
  12. Unit of heat
  13. a stock made from browning beef and veal bones.
  14. leavening agent
  15. Canadian lean smoked loin rolled in corn meal.
  16. (French) Egg
  17. a green fruit with a dark green skin and a pit, used in guocamole.
  18. quickly cooking over high heat while shaking the pan.
  19. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  20. measuring volume in metric format.
  21. meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness

Down

  1. a bright red tropical fruit containing three large black seeds.
  2. cooking method using a flavored liquid heated to just under the boiling point.
  3. (French) Crawfish
  4. to insert bacon fat into meat and poultry using special needles.
  5. Salt pork strips inserted into meat
  6. Potatoes
  7. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  8. the act of icing or frosting a cake.
  9. to cut into thin slices sideways.
  10. terminology used for food with a hot sensation, also known as fire or hot.
  11. Japanese root vegetable
  12. widely used in Asia and in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes.
  13. spoon cabbage
  14. a thin, usually sugar based liquid applied to a cake or tort.
  15. soluble gummy substance formed from starch by heat & steam
  16. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  17. unit of twelve.
  18. measuring weight in metric format.
  19. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  20. Japanese horseradish
  21. Sweet potato
  22. Buckwheat grouts
  23. a open top tart filled with cream or custard, topped with fruit and glaze.
  24. vegetable pod used in gumbos
  25. t pastry filled with fruit, may be covered or not.


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