CrossFood 25

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12    3    4  5
B A K E F A R C E A
6  7    8      9
S M N O A S P I C Y
    10                   
U A F A R F A L L E K E A
          11           
C R L V D T E M P E H M
  12      13   
R B A B A H A S
      14        15  1617
O N N A P R I C O T A C
18              19     
S U E T S I K N U D O N
    20                     
E H B E A N S P R O U T S U
       
N A I L
21          2223  24     
G Y P S U M S P E C T I N
  25           
F A K A L A A S
2627         
N S E A L S L
  28  29     
E C F F T T O
          30     
U R F R O R O U X
  31                32   
F M O T H E R S A U C E I
33              34
C U P Q R P H E P
    35    3637 
H U A P O S L A
  38                     
A M E R I N G U E W I I T
39          40         
T A R T A D F L A M B Š
      41         
E T V Y E A S T E
42             
L Y C H E E E R

Across

  1. to cook surrounded by dry heat.
  2. to stuff meat, fish, poultry with forcemeat or rice.
  3. terminology used for food with a hot sensation, also known as fire or hot.
  4. Butterfly shaped pasta
  5. fermented soybean cake, high in protein.
  6. a rich yeast cake soaked in brandy or kirsch.
  7. cousin of the peach
  8. 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.
  9. Japanese wheat-flour noodles
  10. a very common vegetable used in Southeast Asian cooking.
  11. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  12. a substance found in many fruits which aid in the formation of jelly.
  13. a sweet juicy red berry from Hawaii.
  14. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  15. equal parts of starch (flour) & fat used for thickening sauces.
  16. 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.
  17. measuring volume in imperial format (8 fluid ounces), also known as c.
  18. a light and frothy product by beating egg whites and sugar without containing any forms of fat.
  19. t pastry filled with fruit, may be covered or not.
  20. to add alchohal or liqueur to food for flavouring and ignite it to cook off the alcohol content.
  21. leavening agent
  22. 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.

Down

  1. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  2. gentle mixing technique using a circular motion with a spatula.
  3. flour a finely ground low protein flour.
  4. a soft cookie made with sour cream and sugar.
  5. sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
  6. (French) Lamb stew with root vegetables
  7. Sweet potato
  8. a open top tart filled with cream or custard, topped with fruit and glaze.
  9. German stew made from rabbit
  10. vegetable pod used in gumbos
  11. Italian translation "before the pasta".
  12. 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.
  13. also known as sodium chloride
  14. Unit of heat
  15. soft unripened cheese
  16. pureed vegetables breaded and deep fried or sautÈed.
  17. partly frozen syrups or creams etcÖ
  18. soups made with vegetables and meat, poultry or seafood
  19. 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
  20. used in the making of Tequila
  21. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  22. a small round citrus fruit that turns yellow when ripe


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