Across
- the process of letting meat juices return to the surface after cooking.
- to cook in liquid over low heat, slow agitation.
- northern Italian light fruity red wine.
- spooning fat or stock over food while baking to avoid drying out.
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- Buckwheat grouts
- frothy custard
- measuring volume and weight in imperial format, abbreviated to oz.
- measuring volume in metric format, abbreviated as mm.
- firm round root vegetable red in colour
- vegetable pod used in gumbos
- equal parts of starch (flour) & fat used for thickening sauces.
- type of French, Spanish, Indian and African cuisine, originated in the gulf states of America, especially in Louisiana by the Acadians from Quebec.
- Rolled tacos
- rapidly stir.
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- a clear jelly from meats, fish and poultry.
- Polish yeast bread
- All-purpose flour
- slowly cooking over low heat, covered.
- brand name for a flavour enhancer with monosodium glutamate (MSG).
- Radiators
- French brandy aged in oak casks for 40 years.
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Down
- variety of flavored plant leaves.
- sweetener made from sap drained from various palm
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- The style of
- unit of twelve.
- a direct by-product of sugar cane produced when making mollasses,
- quickly cooking over high heat while shaking the pan.
- type of beer stronger than lager and more bitter due to the hops.
- Canadian lean smoked loin rolled in corn meal.
- a thick tangy milk produced from the liquid left over after making butter.
- 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.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- an enzyme that changes regular sugar (sucrose) into invert sugar.
- gentle mixing technique using a circular motion with a spatula.
- from the mint family this green leafy herb is used in
- to cook using the vapor produced when water boils
- layered phylo pastry and butter with finely chopped nuts and
- French for lamb.
- small sliced vegetables or French bread slightly smaller than a baguette.
- a bright red tropical fruit containing three large black seeds.
- also known as sodium chloride
- a gelatinous product of certain seaweeds
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