Across
- 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
- northern Italian light fruity red wine.
- Bridegrooms
- an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
- measuring weight in metric format.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- unit of twelve.
- refers to materials which comes into contact with acidic foods and do not react to the acids, glass and stainless steel are examples.
- measuring weight in imperial formal also known # or abbreviated to lb
- from the mint family this green leafy herb is used in
- Japanese wheat-flour noodles
- English slang for sausage.
- French for with juice best known when serving the juice of the beef with prime rib.
- Japanese for dressed food.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- variety of flavored plant leaves.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- 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.
- Buckwheat grouts
- English oval cake filled with dried fruit.
- garlic mayonnaise.
- meat or poached fish chilled and served cold, masked with a thick sauce and covered with aspic.
- The style of
- a smooth creamy soup made with the shells and meat of shell fish.
- Each item priced separately
- clarified butter with no milk solids
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Down
- of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
- Italian for vinegar.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- California Avocados
- Italian for lamb.
- a light and frothy product by beating egg whites and sugar without containing any forms of fat.
- French for lamb.
- rind of citrus fruit
- Scottish cake made with oatmeal and barley.
- Butterfly shaped pasta
- dried chili with a light sweet flavour ranging from mild to pungent. also known as pablano chili.
- t pastry filled with fruit, may be covered or not.
- a greyish green powder made from unripe mango
- thinely sliced or ground seasoned uncooked lean meat
- meats stewed or poached and served in a velvutÈ.
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- type of beer stronger than lager and more bitter due to the hops.
- to cook using moisture and surrounded by dry heat.
- (French) Egg
- flour a finely ground low protein flour.
- a gelatinous product of certain seaweeds
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