CrossFood13

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12        34     
                     
5  6 
       
  78               
                     
        9      10
                 
        11     
               
12          13          14     
                               
           
           
15      16           
                     
  17    18      19
                 
20    21        22   
                     
  23        24       
                     
25          26   
                 
  27              28         
                             
29             
               
    30                   
                         
31        32     
                 
      33      34    35
                     
36              37   
                     
    38                   
                         
      39         
                 
  40       
           

Across

  1. oily paste of ground sesame seeds
  2. from the mint family this green leafy herb is used in
  3. the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
  4. clarified butter with no milk solids
  5. used in the making of Tequila
  6. Mexican dark red sause made with hot chiplte chiles.
  7. rapidly stir.
  8. brand name for a flavour enhancer with monosodium glutamate (MSG).
  9. equal parts of starch (flour) & fat used for thickening sauces.
  10. Bridegrooms
  11. measuring volume in imperial format (8 fluid ounces), also known as c.
  12. measuring weight in metric format.
  13. (French) Milk
  14. to cook in agitated liquid over medium to high heat.
  15. a small pastry shell.
  16. instrument to measure the percentage of sugar in syrup.
  17. sweetener made from sap drained from various palm
  18. a very common vegetable used in Southeast Asian cooking.
  19. sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
  20. ice cream on top of pie
  21. a soft cookie made with sour cream and sugar.
  22. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  23. almost never cooked, it is used as a garnish or in salsa to make pico de gallo, it has a unique flavour and is used in small quantities, also known as Chinese parsley or cilantro.
  24. Japanese for dressed food.
  25. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.

Down

  1. plants that add flavour to food and beverage.
  2. French for lamb.
  3. water resistant paper used for making cones for fine piping and for chocolate work.
  4. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  5. French for with milk.
  6. flour a finely ground low protein flour.
  7. type of beer stronger than lager and more bitter due to the hops.
  8. Small shallow baking dish
  9. Italian for smoked.
  10. French for in white.
  11. foods baked in pastry.
  12. mash potatoes enriched with cream and/or egg yolk to produce a faster browning affect when baked.
  13. water with lemon, vinegar or lime added, used to stop discolouration.
  14. dumplings containing finely chopped meat or seafood.
  15. Scottish breakfast roll.
  16. Polish yeast bread
  17. stew
  18. vegetable pod used in gumbos
  19. corn Syrup
  20. a gelatinous product of certain seaweeds


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