Across
- variety of flavored plant leaves.
- herbs and spices tied together, used in flavoring stocks, sauces and soups.
- middle eastern long grain rice with nut-like flavour and aroma.
- turnovers with dried fruit or sweet meat filling
- French for lamb.
- equal parts of starch (flour) & fat used for thickening sauces.
- a substance that neutralizes acids, also known as forms of salt.
- an opened face omelet.
- Spanish for avacado.
- vegetable pod used in gumbos
- r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- stewed fruits.
- to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
- measuring volume and weight in imperial format, abbreviated to oz.
- measuring volume in imperial format, also known as t or tsp.
- a soft cookie made with sour cream and sugar.
- corn Syrup
- the act of icing or frosting a cake.
- a thin, usually sugar based liquid applied to a cake or tort.
- coarsely ground wheat.
- the coagulated product from soured milk, also used in the making of cheese.
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Down
- clarified butter with no milk solids
- measuring volume in imperial format (8 fluid ounces), also known as c.
- Polish yeast bread
- classic French sauce made with a reduction of vinegar, shallots and tarragon, egg yolks and butter.
- (French) Lamb stew with root vegetables
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- Japanese wheat-flour noodles
- Rolled tacos
- East Indian for pickled & salted relish.
- a gelatinous product of certain seaweeds
- (French) Egg
- interchangeable with cinnamon bark, it¥s flavor is sweeter and not as spicy, it¥s thicker and texture is not as smooth as cinnamon.
- a hearty stock made from seasoned beef or poultry.
- milk sugar.
- cooking method using a flavored liquid heated to just under the boiling point.
- fermented coagulated casein of milk found in cheese.
- a small West Indies deep-red
- the process of letting meat juices return to the surface after cooking.
- 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.
- type of beer stronger than lager and more bitter due to the hops.
- t pastry filled with fruit, may be covered or not.
- The style of
- sweetener made from sap drained from various palm
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