CrossFood9

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123456          7
F C Z C S T I R F R Y S
8        9     
O K R A E D A A T
  10                  11  12     
L K O S H E R S A L T C A S H E W
               
D E T V E S U A
1314    15             
T S E I J O C O Q U E M
16                     
Z A B A G L I O N E I T
      1718
H C N L D
    19             
I C D U C H E S S O
20        21   
P U N C H F V Z
      22             
A I A R E N D E R U E
      23          24
T R I L A R D I N G
  25         
Š S I F T O R
  26              2728   
N T A Q U I T O S K T A R
       
A E A M
29  3031 
Q T W H S
  32            33  34  35 
U W A X P A P E R E H E R B
  36           
A S A X A I A I
  37      38     
H Y A M S L G F C
      39                       
A U A S I L I C O N E P A P E R
               
U C B E M U R R
40        41         
G H E E I A C C E N T

Across

  1. cooking vegetables alone or with meat or poultry over high heat in oil, stirring frequently as to retain the crispness of the vegetables, this is usually done best in a wok.
  2. vegetable pod used in gumbos
  3. a pure sea salt with larger flakes than regular table salt
  4. an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
  5. Mexican style sour cream
  6. Italian custard like dessert
  7. mash potatoes enriched with cream and/or egg yolk to produce a faster browning affect when baked.
  8. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  9. to free fat from the connective tissue of meats by means of heat.
  10. Salt pork strips inserted into meat
  11. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  12. Rolled tacos
  13. t pastry filled with fruit, may be covered or not.
  14. water resistant paper used for making cones for fine piping and for chocolate work.
  15. variety of flavored plant leaves.
  16. Sweet potato
  17. a heavy grease proof paper widely used for lining cooking pans
  18. clarified butter with no milk solids
  19. brand name for a flavour enhancer with monosodium glutamate (MSG).

Down

  1. gentle mixing technique using a circular motion with a spatula.
  2. flour a finely ground low protein flour.
  3. rind of citrus fruit
  4. principal nitrogenous part of milk
  5. spoon cabbage
  6. to cook using the vapor produced when water boils
  7. to remove the vein found in the back of shrimp
  8. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  9. oily paste of ground sesame seeds
  10. substitute for sugar
  11. sugar found in honey and fruits, also part of the invert sugar.
  12. unit of twelve.
  13. 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
  14. an opened face omelet.
  15. measuring weight in metric format.
  16. Buckwheat grouts
  17. Alantic Coast clam
  18. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  19. young female cow
  20. Japanese horseradish
  21. stew
  22. a vegetable
  23. thickened stock.
  24. a small round citrus fruit that turns yellow when ripe
  25. 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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