Across
- to cook surrounded by dry heat.
- to stuff meat, fish, poultry with forcemeat or rice.
- terminology used for food with a hot sensation, also known as fire or hot.
- Butterfly shaped pasta
- fermented soybean cake, high in protein.
- a rich yeast cake soaked in brandy or kirsch.
- cousin of the peach
- fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
- Japanese wheat-flour noodles
- a very common vegetable used in Southeast Asian cooking.
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- a substance found in many fruits which aid in the formation of jelly.
- a sweet juicy red berry from Hawaii.
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- equal parts of starch (flour) & fat used for thickening sauces.
- refers to the five main sauces where all other sauces are derived from, they are: brown sauce or demi glace; white sauce or bechamel; red sauce or tomato; butter sauce or hollandaise; blond sauce or velutÈ.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- a light and frothy product by beating egg whites and sugar without containing any forms of fat.
- t pastry filled with fruit, may be covered or not.
- to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
- leavening agent
- a treasured seasonal fruit native of Fujian, China. it has a thin hard shells that is easy to press open, it contains a small pit, the taste is sweet with a hint of sourness.
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Down
- a slightly sweet flavoured weed used in salads and for cooking, high in protein.
- gentle mixing technique using a circular motion with a spatula.
- flour a finely ground low protein flour.
- a soft cookie made with sour cream and sugar.
- sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
- (French) Lamb stew with root vegetables
- Sweet potato
- a open top tart filled with cream or custard, topped with fruit and glaze.
- German stew made from rabbit
- vegetable pod used in gumbos
- Italian translation "before the pasta".
- 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.
- also known as sodium chloride
- Unit of heat
- soft unripened cheese
- pureed vegetables breaded and deep fried or sautÈed.
- partly frozen syrups or creams etcÖ
- soups made with vegetables and meat, poultry or seafood
- 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
- used in the making of Tequila
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- a small round citrus fruit that turns yellow when ripe
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