CrossFood 19

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Across

  1. terminology used for food with a hot sensation, also known as fire or hot.
  2. to cook using moisture and surrounded by dry heat.
  3. clarified butter with no milk solids
  4. Polish yeast bread
  5. a heavy grease proof paper widely used for lining cooking pans
  6. a salty liquid used as a preservative.
  7. vegetable pod used in gumbos
  8. frothy custard
  9. refers to the French word soup.
  10. cooking vegetables alone or with meat or poultry over high heat in oil, stirring frequently as to retain the crispness of the vegetables, this is usually done best in a wok.
  11. 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.
  12. Sweet potato
  13. a sweet juicy red berry from Hawaii.
  14. a substance that neutralizes acids, also known as forms of salt.
  15. flavors obtained from barks, roots, seeds etc...
  16. measuring volume in imperial format (8 fluid ounces), also known as c.
  17. t pastry filled with fruit, may be covered or not.
  18. sugar found in honey and fruits, also part of the invert sugar.
  19. basic white sauce made with milk and thickened with a roux.
  20. The style of
  21. sugar found in most vegetables, less sweet than sugar cane.
  22. spoon cabbage

Down

  1. leavening agent
  2. to stuff meat, fish, poultry with forcemeat or rice.
  3. to remove the vein found in the back of shrimp
  4. rare papaya hybride indiginous to Equidor.
  5. Japanese for dressed food.
  6. ceci or chickpeas
  7. a meal served during the time when breakfast and lunch are served.
  8. a rich yeast cake soaked in brandy or kirsch.
  9. measuring weight in metric format.
  10. an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
  11. a stock prepared with egg then strained to produce a clear flavour-full broth.
  12. dumplings containing finely chopped meat or seafood.
  13. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  14. Scottish breakfast roll.
  15. the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
  16. to cut into thin slices sideways.
  17. a larder filled with a wide range of foods originally grown in Alsace Germany.
  18. a small round citrus fruit that turns yellow when ripe
  19. to mince or mash and/or force through a sieve.
  20. equal parts of starch (flour) & fat used for thickening sauces.
  21. measuring volume in metric format.
  22. a bright red tropical fruit containing three large black seeds.
  23. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  24. (French) Milk
  25. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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