Across
- bright green somewhat bitter aromatic leaf used in salads.
- salted and dried Hawaiin fish. also known as bigeye scad.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- layered phylo pastry and butter with finely chopped nuts and
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- a vegetable
- Japanese word for delicious
- utensil used for the application of icing & dough.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- rind of citrus fruit
- flour a finely ground low protein flour.
- gentle mixing technique using a circular motion with a spatula.
- Italian for a young lamb.
- The style of
- a thin, usually sugar based liquid applied to a cake or tort.
- to cook in agitated liquid over medium to high heat.
- a soft cookie made with sour cream and sugar.
- a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
- hair-like byssus attached to oysters and mussles.
- young female cow
- a small West Indies deep-red
- slowly cooking over low heat, covered.
- corn Syrup
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Down
- Scottish breakfast roll.
- a gelatinous product of certain seaweeds
- garlic mayonnaise.
- French dish prepared with asparagus.
- seasoning made from dried seaweed.
- French basket used for rising breads before baking.
- t pastry filled with fruit, may be covered or not.
- equal parts of starch (flour) & fat used for thickening sauces.
- vegetable pod used in gumbos
- thickened stock.
- sweetener made from sap drained from various palm
- French for sweet & sour.
- a lightly sweet whole milk swiss cheese with a golden rind.
- a green fruit with a dark green skin and a pit, used in guocamole.
- Radiators
- Queensland nut
- to remove the vein found in the back of shrimp
- the presentation of hot and/or cold foods, displayed on a table for the guest to serve them self
- means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
- Italian for vinegar.
- Buckwheat grouts
- type of beer stronger than lager and more bitter due to the hops.
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