CroosFood 28

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12      34567
P B E A R D Y B R S
8      9               
O I A U A U G R A T I N A
    10             
K L S E A C M R C U
      11             
R A I W H I S K L E C
12      13        14           
F A R F A L L E E T E R R I N E
       
A C S Y
    15           
G H M E S C L U N
  16          1718
G P A E L L A B C
      19                     
O O E C A S T E R S U G A R U
        2021 
T A E L B A P
  22            23  24   
C B Š A R N A I S E Z L G
           
H A U I O L
25    26         
S T E T A T S O I
27      28             
W A X P A P E R T I I O
    29   
E C B N E
30      3132           
W A X H A F R A P P E O
  33             
T A C C E N T N L
34      35     
S R R O B O I L
36      37  38           
G R A M A B A L O N E A O
         
U L T L B
  39              40           
R T R E A C L E E B ¬ T A R D E

Across

  1. hair-like byssus attached to oysters and mussles.
  2. to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
  3. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  4. mixing tool
  5. Butterfly shaped pasta
  6. baking dish.
  7. refers to the mixture of delicate leaves and herbs in salads.
  8. classic Spanish rice meat and seafood dish
  9. super fine sugar, also known as bar sugar.
  10. Scottish breakfast roll.
  11. classic French sauce made with a reduction of vinegar, shallots and tarragon, egg yolks and butter.
  12. spoon cabbage
  13. water resistant paper used for making cones for fine piping and for chocolate work.
  14. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  15. partly frozen syrups or creams etcÖ
  16. brand name for a flavour enhancer with monosodium glutamate (MSG).
  17. to cook in agitated liquid over medium to high heat.
  18. measuring weight in metric format.
  19. muscle used in Chinese & Japanese cooking
  20. a direct by-product of sugar cane produced when making mollasses,
  21. loaf of bread slightly larger than a baguette.

Down

  1. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  2. from the mint family this green leafy herb is used in
  3. mash potatoes enriched with cream and/or egg yolk to produce a faster browning affect when baked.
  4. Sweet potato
  5. hard grain used for animal feed and malted in whiskey and beer.
  6. a vegetable
  7. thickened stock.
  8. vegetable pod used in gumbos
  9. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  10. a bright red tropical fruit containing three large black seeds.
  11. soak fruit in liquor
  12. cooking method using a flavored liquid heated to just under the boiling point.
  13. fish or meat boned, stuffed and tied into a bundle.
  14. measuring volume in imperial format (8 fluid ounces), also known as c.
  15. Italian for garlic & oil.
  16. 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.
  17. Bridegrooms
  18. slowly cooking over low heat, covered.
  19. East Indian for pickled & salted relish.
  20. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  21. to sift.
  22. also known as sodium chloride
  23. a rich yeast cake soaked in brandy or kirsch.
  24. sweetener made from sap drained from various palm
  25. type of beer stronger than lager and more bitter due to the hops.


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