CrossFood 26

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1234     
Q S S A U T Š
5                 
B A R Q U E T T E G
      6    789
A A E B A B A R B
    10        11         
S H W A X R P B E A U M E
12                 
J I C A M A M P N E
    1314            15 
L U G J U L I E N N E F
16                 
A G N E A U E E S W
17      1819         
C U P M A B E E T C E
  2021         
R G B B R U A L
  22  23                   
O A R A G N O L O T T I B L
            24       
U N A K M T G H E E I
  25        26       
T T E M P E R A E C N
      27               
O O I S T I R F R Y H G
           
N J C I E T
28          29        30 
S P I C Y E A C O R N G O
      31         
T R N C A S E I N
  3233         
O S A I O L I R
34            35
Z E S T C S N O
  36                      37
I B L A C K B E A N S I E S
38      39       
T A R L S A U C E
  40          41             
I C O D D L E B L A N C H F A

Across

  1. quickly cooking over high heat while shaking the pan.
  2. boat shapped pastry shell filled with either savoury or sweet.
  3. a rich yeast cake soaked in brandy or kirsch.
  4. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  5. instrument to measure the percentage of sugar in syrup.
  6. 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.
  7. to cut into narrow thin strips
  8. French for lamb.
  9. measuring volume in imperial format (8 fluid ounces), also known as c.
  10. firm round root vegetable red in colour
  11. small shell type pasta which is stuffed.
  12. clarified butter with no milk solids
  13. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  14. cooking vegetables alone or with meat or poultry over high heat in oil, stirring frequently as to retain the crispness of the vegetables, this is usually done best in a wok.
  15. terminology used for food with a hot sensation, also known as fire or hot.
  16. fruit of the oak tree.
  17. principal nitrogenous part of milk
  18. garlic mayonnaise.
  19. rind of citrus fruit
  20. used mainly by the Chinese and fermented for seasoning or made into milk with a richer nutty flavour than soy bean milk.
  21. t pastry filled with fruit, may be covered or not.
  22. thickened stock.
  23. to simmer just under the boiling point for a short period of time.
  24. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.

Down

  1. Alantic Coast clam
  2. to cook using the vapor produced when water boils
  3. a gelatinous product of certain seaweeds
  4. from the mint family this green leafy herb is used in
  5. a spread made with cooked apples, sugar, cider and spices.
  6. fermented coagulated casein of milk found in cheese.
  7. tenderloin of beef with duxell or p’tÈ wrapped in puff pastry.
  8. soup containing okra, it may also contain meat, poultry or seafood, originating from Louisiana.
  9. highly seasoned marinade used to flavour and preserve foods and is served chilled.
  10. cubes of bread, seasoned and lightly baked or fried to a golden brown, popular on salads.
  11. plants that add flavour to food and beverage.
  12. measuring weight in metric format.
  13. to cook surrounded by dry heat.
  14. Mexican for little whims or appetizers.
  15. a vegetable
  16. a sweet liquorice flavoured annual plant used for flavouring
  17. decorate
  18. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  19. Bridegrooms
  20. (French) Egg
  21. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).


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