CrossFood9

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1
U
2  345      6     
P D H Y D I A S T A S E
  7             
O P O T A G E U E
          8         
U N R A R P A E L L A
    9         
N I S P I C Y S
1011            12  13  1415
D A I K O N T A P A P A S F
             
B A N O A U R
  1617       
R O C O U E I
18      19               
G U R E L I A S O N P T T
        20 
Z U L I C T
  2122          23           
Z V F A G G O T D E G L A Z E
           
E E R T R R
24          25         
S C A L D I Z I T I D S
  2627         
O S T E A M E A
28        29         
R O U X A S I M M E R
30  31  32 
D T P Q L O
  33                  3435  36
R Y E R B A B U E N A O W M L
             
E T I I K H A
  37          38             
D S A U T Š T T E R R I N E K
39             
G H E E O A S S
    40          41       
E A C A S H E W K A S H A

Across

  1. an enzyme present in germinated barley, potatoes etcÖ
  2. refers to the French word soup.
  3. classic Spanish rice meat and seafood dish
  4. terminology used for food with a hot sensation, also known as fire or hot.
  5. Japanese root vegetable
  6. Potatoes
  7. sweetener made from sap drained from various palm
  8. thickening agent made from cream and egg yolk, used in sauces.
  9. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  10. add liquid to pan
  11. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  12. Bridegrooms
  13. to cook using the vapor produced when water boils
  14. equal parts of starch (flour) & fat used for thickening sauces.
  15. to cook in liquid over low heat, slow agitation.
  16. (Spanish) Wild mint
  17. quickly cooking over high heat while shaking the pan.
  18. baking dish.
  19. clarified butter with no milk solids
  20. an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
  21. Buckwheat grouts

Down

  1. Japanese wheat-flour noodles
  2. measuring weight in imperial formal also known # or abbreviated to lb
  3. All-purpose flour
  4. leavening agent
  5. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  6. measuring volume in imperial format, also known as t or tsp.
  7. Italian dishes with hot chiles.
  8. thin slices of meat wrapped around filling.
  9. 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.
  10. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  11. (French) Egg
  12. Unit of heat
  13. a spice which gives Indian food it¥s distictive
  14. (French) A sauce made with veal stock
  15. Rolled tacos
  16. to lightly coat food with flour, cornmeal or breadcrumbs.
  17. 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
  18. (French) Milk
  19. vegetable pod used in gumbos
  20. mixing tool
  21. 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.
  22. 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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