CrossFood 23

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Across

  1. a rich yeast cake soaked in brandy or kirsch.
  2. to remove the vein found in the back of shrimp
  3. Japanese wheat-flour noodles
  4. Baked pumpkin
  5. bonless, trimmed cuts of lamb or veal.
  6. French preserve made with red and white currents.
  7. clarified butter with no milk solids
  8. a soft cookie made with sour cream and sugar.
  9. a small West Indies deep-red
  10. soft unripened cheese
  11. Italian for garlic.
  12. meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
  13. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  14. pistil of the Crocus
  15. French for in white.
  16. to cook using the vapor produced when water boils
  17. a salty liquid used as a preservative.
  18. measuring weight in metric format.
  19. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  20. stew
  21. a white powder (potassium bitartrate) that is a component of baking powder.
  22. to lightly coat food with flour, cornmeal or breadcrumbs.

Down

  1. a light and frothy product by beating egg whites and sugar without containing any forms of fat.
  2. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  3. measuring volume in imperial format (8 fluid ounces), also known as c.
  4. The style of
  5. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  6. vegetable pod used in gumbos
  7. spooning fat or stock over food while baking to avoid drying out.
  8. type of beer stronger than lager and more bitter due to the hops.
  9. flour a finely ground low protein flour.
  10. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  11. sugar found in most vegetables, less sweet than sugar cane.
  12. aromatic blend of dry roasted and ground spices used mainly in curry
  13. to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
  14. measuring volume and weight in imperial format, abbreviated to oz.
  15. a greyish green powder made from unripe mango
  16. fine stringy fiberous sprouts are grown for salads and sandwhiches.
  17. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  18. Scottish breakfast roll.
  19. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  20. a vegetable
  21. sweetener made from sap drained from various palm
  22. Sweet potato
  23. t pastry filled with fruit, may be covered or not.


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