CrossFood17

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123  4      5
B F G L U T E N T
6        78    9   
A K A L A M A H D A L A
      10            11       
P G A A L F E D O S A U C E R
12             
M G C E E N Q M
13            14  15     
C O M P O T E W U R O U X
      16               
T T R A N G E L I C A N
        17     
H A X V F O L D
18        1920     
O E U F T B B O I L
    21    22    23  24
R E Y A M S A T S E A
25  26         
S I F T N T T B
           
A E G E H L
  27  28      29        30     
U R I C E R E A L B O N D I G A
      31           
C M U G R A M U I N
           
E E R N A C
    3233  34
N D A G S A
  35  36              37
T F G T A Q U I T O S A
38                 
B A S I L R R A A E
      39     
T A E B S D R
40      41                       
Z I T I M I S E E N P L A C E E A
           
O B T E R T
42              43               
C A N A P Š O T R A D I A T O R E

Across

  1. part of the wheat flour that gives dough its elasticity and strength to hold its structure.
  2. a sweet juicy red berry from Hawaii.
  3. The style of
  4. Sauce made with butter, cream and grated parmesan cheese;
  5. stewed fruits.
  6. equal parts of starch (flour) & fat used for thickening sauces.
  7. candied leaf stalks of an aromatic plant.
  8. gentle mixing technique using a circular motion with a spatula.
  9. (French) Egg
  10. to cook in agitated liquid over medium to high heat.
  11. Sweet potato
  12. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  13. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  14. a vegetable
  15. Spanish for meatballs usualy served in a tomato sauce.
  16. measuring weight in metric format.
  17. Rolled tacos
  18. from the mint family this green leafy herb is used in
  19. Bridegrooms
  20. where the ingredients required for a recipe are placed out in a convenient or designated fashion.
  21. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  22. Radiators

Down

  1. Scottish breakfast roll.
  2. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  3. clarified butter with no milk solids
  4. Japanese wheat-flour noodles
  5. t pastry filled with fruit, may be covered or not.
  6. soak fruit in liquor
  7. type of beer stronger than lager and more bitter due to the hops.
  8. Japanese for dressed food.
  9. Scandinavian liquor made from potatoes or grain, flavoured with caraway seed.
  10. refers to the five main sauces where all other sauces are derived from, they are: brown sauce or demi glace; white sauce or bechamel; red sauce or tomato; butter sauce or hollandaise; blond sauce or velutÈ.
  11. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  12. English slang for sausage.
  13. English sugar coated yeast bun studded with candied friut.
  14. to cook using the vapor produced when water boils
  15. French for in white.
  16. the chemical decomposition of an organic compound.
  17. the coagulated product from soured milk, also used in the making of cheese.
  18. an enzyme present in germinated barley, potatoes etcÖ
  19. Italian for verjuice.
  20. sweetener made from sap drained from various palm
  21. Mexican white cheese made from cows milk.
  22. to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
  23. to sift.
  24. firm round root vegetable red in colour


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