CrossFood 29

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1
T
2          345
P O T A G E M A T
6    7    8   
S O R B A Q S E A
    91011           
W A F C W A X C U T H
      12      13           
E C E C U P R A E R A T E I
14                   
A C H A R M O R V W N
      15  16         
T M I A N A S A Z I I
17          18
O E N D T T B
  19        20 
K A N S V E A A
          21   
R L T E O B R T
22                  23                   
A L L E M A N D E S A U C E V E L O U T E
             
T D P A A M E
24          25         
B R O I L P A G A R A R
26              27
A L A O L T D T S
28        29     
P O U N D B E I T
30    3132       
B O J R A C E T O
           
A I A E P C
  333435        36      37 
N Y B G L Y C E R I N E Z K
38                   
G L A Z E H K O N E I
    39                     
E M A L B E R T S A U C E T
          40           
R S T E X T E R R I N E

Across

  1. refers to the French word soup.
  2. r to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  3. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  4. measuring volume in imperial format (8 fluid ounces), also known as c.
  5. to sift.
  6. East Indian for pickled & salted relish.
  7. bean sweet flavoured dried red and white bean.
  8. type sauce thickened with egg yolks. also known a parisienne sauce.
  9. to cook using heat radiated from one area.
  10. a gelatinous product of certain seaweeds
  11. The style of
  12. measuring weight in imperial formal also known # or abbreviated to lb
  13. Italian for vinegar.
  14. a natural transparent and odorless substance of fats.
  15. a thin, usually sugar based liquid applied to a cake or tort.
  16. sauce with horseradish, butter, flour and cream served with beef
  17. baking dish.

Down

  1. t pastry filled with fruit, may be covered or not.
  2. cooking method using a flavored liquid heated to just under the boiling point.
  3. soak fruit in liquor
  4. Scandinavian liquor made from potatoes or grain, flavoured with caraway seed.
  5. oily paste of ground sesame seeds
  6. slowly cooking over low heat, covered.
  7. two legs of lamb or a large cut of beef.
  8. cooking vegetables and meat or poultry for long period of time in a covered pot.
  9. the chemical decomposition of an organic compound.
  10. main ingedient in curry powder and often coupled with fennel seed,
  11. a Dutch beverage made with brandy, egg yolks and sugar.
  12. vegetable pod used in gumbos
  13. un-cooked mixture made with flour, eggs and milk.
  14. type of beer stronger than lager and more bitter due to the hops.
  15. plants that add flavour to food and beverage.
  16. hair-like byssus attached to oysters and mussles.
  17. brandy made from apple cider.
  18. Scottish breakfast roll.
  19. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  20. to cook in agitated liquid over medium to high heat.
  21. English slang for sausage.
  22. fermented coagulated casein of milk found in cheese.
  23. a soft cookie made with sour cream and sugar.
  24. Sweet potato
  25. rapidly stir.
  26. clarified butter with no milk solids
  27. equal parts of starch (flour) & fat used for thickening sauces.
  28. Bridegrooms


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