CrossFood 31

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12
   
34    56      7    8       
                                 
           
           
  9              10    11     
                               
12      13           
                     
    14         
               
  1516    17           
                       
           
           
      18  19  20   
                   
21        22             
                         
23             
               
24  25        26     
                     
  27  28            29
                     
        30        31       
                           
             
             
       
       
32    33        3435
                   
        3637   
               
38  39           
                 
  40              41         
                             
42         
           

Across

  1. Polish yeast bread
  2. Sauce made with butter, cream and grated parmesan cheese;
  3. middle eastern long grain rice with nut-like flavour and aroma.
  4. a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
  5. measuring volume in imperial format (8 fluid ounces), also known as c.
  6. Bridegrooms
  7. unit of twelve.
  8. French term for a light alcholic beverage comsummed before a meal.
  9. muscle used in Chinese & Japanese cooking
  10. vegetable pod used in gumbos
  11. fresh fish poached in a courtbouillon.
  12. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  13. 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.
  14. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  15. equal parts of starch (flour) & fat used for thickening sauces.
  16. cooking method using a flavored liquid heated to just under the boiling point.
  17. bonless, trimmed cuts of lamb or veal.
  18. 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.
  19. Japanese horseradish
  20. a small West Indies deep-red
  21. thickening agent made from cream and egg yolk, used in sauces.
  22. measuring weight in metric format.

Down

  1. pastry filled with fruit, may be covered or not.
  2. hot water bath for either holding or cooking foods.
  3. protein substance found in the bran of wheat kernels.
  4. a gelatinous product of certain seaweeds
  5. soluble gummy substance formed from starch by heat & steam
  6. Italian for garlic.
  7. a soft cookie made with sour cream and sugar.
  8. Potatoes
  9. candied leaf stalks of an aromatic plant.
  10. to evaporate liquid by continued cooking.
  11. cousin of the peach
  12. (French) Egg
  13. the process of letting meat juices return to the surface after cooking.
  14. a vegetable
  15. Scottish breakfast roll.
  16. a sweet liquorice flavoured annual plant used for flavouring
  17. clarified butter with no milk solids
  18. to cook using the vapor produced when water boils
  19. a open top tart filled with cream or custard, topped with fruit and glaze.
  20. to cook in agitated liquid over medium to high heat.
  21. Japanese wheat-flour noodles
  22. sweetener made from sap drained from various palm
  23. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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