Across
- The style of
- a smooth creamy soup made with the shells and meat of shell fish.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- hard grain used for animal feed and malted in whiskey and beer.
- the process of blending ingrediets mechanically in a high speed blender or whipping egg yolk or cream.
- cooking method using a flavored liquid heated to just under the boiling point.
- utensil used for the application of icing & dough.
- a meal served during the time when breakfast and lunch are served.
- French for with juice best known when serving the juice of the beef with prime rib.
- a small round citrus fruit that turns yellow when ripe
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- The way of the Scottish
- turnovers with dried fruit or sweet meat filling
- Small shallow baking dish
- to cook surrounded by dry heat.
- add liquid to pan
- rare papaya hybride indiginous to Equidor.
- Potatoes
- to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
- a thick tangy milk produced from the liquid left over after making butter.
- slowly cooking over low heat, covered.
- seasoning made from dried seaweed.
- a soft cookie made with sour cream and sugar.
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Down
- East Indian for pickled & salted relish.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- a spread made with cooked apples, sugar, cider and spices.
- an opened face omelet.
- greaseproof paper used as a liner for cooking trays.
- licorice flavoured liqueur made with anise seed.
- soft unripened cheese
- foods prepared and handled according to Jewish religious customs.
- to free fat from the connective tissue of meats by means of heat.
- a Dutch beverage made with brandy, egg yolks and sugar.
- type of beer stronger than lager and more bitter due to the hops.
- small sliced vegetables or French bread slightly smaller than a baguette.
- rind of citrus fruit
- French for with milk.
- to cook using heat radiated from one area.
- 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.
- clarified butter with no milk solids
- vegetable pod used in gumbos
- flour a finely ground low protein flour.
- t pastry filled with fruit, may be covered or not.
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