CrossFood 21

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123 
O W A X
4  5        6  7    8 
F L A M B Š L B L G U M B O
    9           
L O R E N N E T A
10      11    12 
Y E A S T R O D K
        13           
U I O I A N A S O N E
14                  15 
G A R A M M A S A L A Z
          1617     
U O B O D A C H E E
      18     
R N A D O A N
19  20        21
E L H E R B S R
22            23        24
B A S T E G O A E R A T E
           
P L S I G M
25    26               
T A R S A B A Y O N O P
        27  28
G Z U U A L A
29                  30         
B A I N M A R I E C S A L T N P
           
Š O E T A R
31        3233     
C O U L I S U E D I
          3435       
H E I D W A B L A N C
    36    37   
A F O E U F E O
  38            39             
M P E C T I N O A M A R A N T H
  40       
E F L A N T
41                 
L A N G O U S T E D

Across

  1. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  2. to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
  3. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  4. fermented coagulated casein of milk found in cheese.
  5. leavening agent
  6. anise-flavoured liquor drier and contains less alchohal than anisette.
  7. Indian spice mixture
  8. a bright red tropical fruit containing three large black seeds.
  9. variety of flavored plant leaves.
  10. spooning fat or stock over food while baking to avoid drying out.
  11. to sift.
  12. t pastry filled with fruit, may be covered or not.
  13. frothy custard
  14. The style of
  15. hot water bath for either holding or cooking foods.
  16. also known as sodium chloride
  17. 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.
  18. French for in white.
  19. (French) Egg
  20. a substance found in many fruits which aid in the formation of jelly.
  21. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  22. a open top tart filled with cream or custard, topped with fruit and glaze.
  23. (French) Crawfish

Down

  1. a type of sherry
  2. type of beer stronger than lager and more bitter due to the hops.
  3. protein substance found in the bran of wheat kernels.
  4. to cook using heat radiated from one area.
  5. to cook surrounded by dry heat.
  6. a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
  7. unit of twelve.
  8. sweetener made from sap drained from various palm
  9. Mexican dark red sause made with hot chiplte chiles.
  10. principal nitrogenous part of milk
  11. add liquid to pan
  12. 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.
  13. stew
  14. turnovers with dried fruit or sweet meat filling
  15. cousin of the peach
  16. basic white sauce made with milk and thickened with a roux.
  17. cooking vegetables and meat or poultry for long period of time in a covered pot.
  18. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  19. Japanese wheat-flour noodles
  20. rapidly stir.
  21. gentle mixing technique using a circular motion with a spatula.


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