Across
- an enzyme present in germinated barley, potatoes etcÖ
- refers to the French word soup.
- classic Spanish rice meat and seafood dish
- terminology used for food with a hot sensation, also known as fire or hot.
- Japanese root vegetable
- Potatoes
- sweetener made from sap drained from various palm
- thickening agent made from cream and egg yolk, used in sauces.
- a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
- add liquid to pan
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- Bridegrooms
- to cook using the vapor produced when water boils
- equal parts of starch (flour) & fat used for thickening sauces.
- to cook in liquid over low heat, slow agitation.
- (Spanish) Wild mint
- quickly cooking over high heat while shaking the pan.
- baking dish.
- clarified butter with no milk solids
- an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
- Buckwheat grouts
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Down
- Japanese wheat-flour noodles
- measuring weight in imperial formal also known # or abbreviated to lb
- All-purpose flour
- leavening agent
- definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
- measuring volume in imperial format, also known as t or tsp.
- Italian dishes with hot chiles.
- thin slices of meat wrapped around filling.
- 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.
- food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
- (French) Egg
- Unit of heat
- a spice which gives Indian food it¥s distictive
- (French) A sauce made with veal stock
- Rolled tacos
- to lightly coat food with flour, cornmeal or breadcrumbs.
- 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
- (French) Milk
- vegetable pod used in gumbos
- mixing tool
- 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.
- 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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