Across
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
- soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
- fermented coagulated casein of milk found in cheese.
- leavening agent
- anise-flavoured liquor drier and contains less alchohal than anisette.
- Indian spice mixture
- a bright red tropical fruit containing three large black seeds.
- variety of flavored plant leaves.
- spooning fat or stock over food while baking to avoid drying out.
- to sift.
- t pastry filled with fruit, may be covered or not.
- frothy custard
- The style of
- hot water bath for either holding or cooking foods.
- also known as sodium chloride
- a sauce made from the juice of fruit, pureed and forced through a fine strainer to remove any lumps or seeds, usually goes under the food product.
- French for in white.
- (French) Egg
- a substance found in many fruits which aid in the formation of jelly.
- a slightly sweet flavoured weed used in salads and for cooking, high in protein.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- (French) Crawfish
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Down
- a type of sherry
- type of beer stronger than lager and more bitter due to the hops.
- protein substance found in the bran of wheat kernels.
- to cook using heat radiated from one area.
- to cook surrounded by dry heat.
- a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
- unit of twelve.
- sweetener made from sap drained from various palm
- Mexican dark red sause made with hot chiplte chiles.
- principal nitrogenous part of milk
- add liquid to pan
- a rich brown sauce made from browning veal bones and a mirepoix, simmered with a bouquet garni, thickened with a brown roux and strained through a cheesecloth.
- stew
- turnovers with dried fruit or sweet meat filling
- cousin of the peach
- basic white sauce made with milk and thickened with a roux.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- Japanese wheat-flour noodles
- rapidly stir.
- gentle mixing technique using a circular motion with a spatula.
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