Across
- Polish yeast bread
- Sauce made with butter, cream and grated parmesan cheese;
- middle eastern long grain rice with nut-like flavour and aroma.
- a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- Bridegrooms
- unit of twelve.
- French term for a light alcholic beverage comsummed before a meal.
- muscle used in Chinese & Japanese cooking
- vegetable pod used in gumbos
- fresh fish poached in a courtbouillon.
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- 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.
- to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
- equal parts of starch (flour) & fat used for thickening sauces.
- cooking method using a flavored liquid heated to just under the boiling point.
- bonless, trimmed cuts of lamb or veal.
- 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.
- Japanese horseradish
- a small West Indies deep-red
- thickening agent made from cream and egg yolk, used in sauces.
- measuring weight in metric format.
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Down
- pastry filled with fruit, may be covered or not.
- hot water bath for either holding or cooking foods.
- protein substance found in the bran of wheat kernels.
- a gelatinous product of certain seaweeds
- soluble gummy substance formed from starch by heat & steam
- Italian for garlic.
- a soft cookie made with sour cream and sugar.
- Potatoes
- candied leaf stalks of an aromatic plant.
- to evaporate liquid by continued cooking.
- cousin of the peach
- (French) Egg
- the process of letting meat juices return to the surface after cooking.
- a vegetable
- Scottish breakfast roll.
- a sweet liquorice flavoured annual plant used for flavouring
- clarified butter with no milk solids
- to cook using the vapor produced when water boils
- a open top tart filled with cream or custard, topped with fruit and glaze.
- to cook in agitated liquid over medium to high heat.
- Japanese wheat-flour noodles
- sweetener made from sap drained from various palm
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
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