CrossFood 27

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123
G C B
4    56                  7 
H E R B B O U Q U E T G A R N I
         
E Š P B A
  8                9
E B A S M A T I K V W
  10               
R E M P A N A D A A
11          12  13 
A G N E A U R O U X
  1415           
A T A L K A L I D
16        17         
F R I T T A T A C N O
        18 
S G Q H O N
19  20              21
C E A G U A C A T E B
  22        23     
A L R I R U O K R A
24    25  26   
S E A P T R F U
    27              28
S C C O M P O T E I A
          2930         
I T A S N R B L A N C H
  31               
A O U N C E N E L E
      32               
B S H T E A S P O O N R
33              34
A P E E T T N O S
       
R I L U
3536    373839          40       
K A R O T M A S K I N G G L A Z E
           
L A L G U T
  41          42     
E F A R I N A C U R D

Across

  1. variety of flavored plant leaves.
  2. herbs and spices tied together, used in flavoring stocks, sauces and soups.
  3. middle eastern long grain rice with nut-like flavour and aroma.
  4. turnovers with dried fruit or sweet meat filling
  5. French for lamb.
  6. equal parts of starch (flour) & fat used for thickening sauces.
  7. a substance that neutralizes acids, also known as forms of salt.
  8. an opened face omelet.
  9. Spanish for avacado.
  10. vegetable pod used in gumbos
  11. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  12. stewed fruits.
  13. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  14. measuring volume and weight in imperial format, abbreviated to oz.
  15. measuring volume in imperial format, also known as t or tsp.
  16. a soft cookie made with sour cream and sugar.
  17. corn Syrup
  18. the act of icing or frosting a cake.
  19. a thin, usually sugar based liquid applied to a cake or tort.
  20. coarsely ground wheat.
  21. the coagulated product from soured milk, also used in the making of cheese.

Down

  1. clarified butter with no milk solids
  2. measuring volume in imperial format (8 fluid ounces), also known as c.
  3. Polish yeast bread
  4. classic French sauce made with a reduction of vinegar, shallots and tarragon, egg yolks and butter.
  5. (French) Lamb stew with root vegetables
  6. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  7. Japanese wheat-flour noodles
  8. Rolled tacos
  9. East Indian for pickled & salted relish.
  10. a gelatinous product of certain seaweeds
  11. (French) Egg
  12. interchangeable with cinnamon bark, it¥s flavor is sweeter and not as spicy, it¥s thicker and texture is not as smooth as cinnamon.
  13. a hearty stock made from seasoned beef or poultry.
  14. milk sugar.
  15. cooking method using a flavored liquid heated to just under the boiling point.
  16. fermented coagulated casein of milk found in cheese.
  17. a small West Indies deep-red
  18. the process of letting meat juices return to the surface after cooking.
  19. 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.
  20. type of beer stronger than lager and more bitter due to the hops.
  21. t pastry filled with fruit, may be covered or not.
  22. The style of
  23. sweetener made from sap drained from various palm


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