Across
- widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
- measuring volume in imperial format (8 fluid ounces), also known as c.
- Italian for vinegar.
- the act of icing or frosting a cake.
- small sliced vegetables or French bread slightly smaller than a baguette.
- salted and dried Hawaiin fish. also known as bigeye scad.
- sizable straining device with large perforations.
- measuring volume in metric format.
- spooning fat or stock over food while baking to avoid drying out.
- to cook using the vapor produced when water boils
- Japanese wheat-flour noodles
- a soft cookie made with sour cream and sugar.
- a smooth creamy soup made with the shells and meat of shell fish.
- a rich yeast cake soaked in brandy or kirsch.
- measuring volume and weight in imperial format, abbreviated to oz.
- terminology used for food with a hot sensation, also known as fire or hot.
- smoked spicy sausage made with pork chitterlings and tripe
- refers to the French word soup.
- clarified butter with no milk solids
- Scottish cake made with oatmeal and barley.
- a bright red tropical fruit containing three large black seeds.
- Bridegrooms
- a pure sea salt with larger flakes than regular table salt
- (French) Milk
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Down
- middle eastern long grain rice with nut-like flavour and aroma.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- Switzerland cheese rich semi-soft tasting like gruyËre.
- flour a finely ground low protein flour.
- ice cream on top of pie
- (French) Egg
- a mixture of dextrose and levulose.
- boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
- a sauce made with butter then browned with lemon juice.
- unit of twelve.
- a paste made with blanched ground almond, sugar and glycerin.
- Japanese horseradish
- a small round citrus fruit that turns yellow when ripe
- also known as sodium chloride
- (French) Lamb stew with root vegetables
- flavors obtained from barks, roots, seeds etc...
- French for in white.
- foods prepared and handled according to Jewish religious customs.
- to cook surrounded by dry heat.
- mixing tool
- from the mint family this green leafy herb is used in
- corn Syrup
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