CrossFood 34

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12          3    4
                     
5                   
                     
       
       
67  8    9
             
  1011      12    13   
                       
  14        15               
                             
16                 
                   
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19  20               
                     
             
             
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23      24     
               
    25                  26  27 
                               
  28       
           
29    3031323334     
                     
    35                       
                             
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  37          38     
                     
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    40        41     
                     
42                 
                   

Across

  1. a leavening agent producing carbon dioxide when mixed with acids in other ingredients, also known as bicarbonate of soda.
  2. Rolled tacos
  3. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  4. the presentation of hot and/or cold foods, displayed on a table for the guest to serve them self
  5. a rich yeast cake soaked in brandy or kirsch.
  6. fish or meat boned, stuffed and tied into a bundle.
  7. The style of
  8. fruit of the oak tree.
  9. to mince or mash and/or force through a sieve.
  10. ham French sweet ham cured in wine.
  11. Bridegrooms
  12. a soft cookie made with sour cream and sugar.
  13. Italian for garlic & oil.
  14. (French) Egg
  15. small sliced vegetables or French bread slightly smaller than a baguette.
  16. a mixture of dextrose and levulose.
  17. East Indian for pickled & salted relish.
  18. unit of twelve.
  19. a small round citrus fruit that turns yellow when ripe
  20. pastry filled with fruit, may be covered or not.
  21. rolled slices of pastry or meat stuffed with cheese.

Down

  1. cooking vegetables and meat or poultry for long period of time in a covered pot.
  2. Scottish breakfast roll.
  3. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  4. garnished with almonds.
  5. fresh fish poached in a courtbouillon.
  6. preserved pork products.
  7. Japanese dish of deep fried tofu.
  8. hard grain used for animal feed and malted in whiskey and beer.
  9. spooning fat or stock over food while baking to avoid drying out.
  10. a rich brown sauce made from browning veal bones and a mirepoix, simmered with a bouquet garni, thickened with a brown roux and strained through a cheesecloth.
  11. measuring weight in imperial formal also known # or abbreviated to lb
  12. (French) Lamb stew with root vegetables
  13. refers to the French word soup.
  14. a vegetable
  15. decorate
  16. Japanese wheat-flour noodles
  17. basic white sauce made with milk and thickened with a roux.
  18. a type of sherry
  19. bright green somewhat bitter aromatic leaf used in salads.
  20. sweetener made from sap drained from various palm
  21. Japanese root vegetable
  22. brand name for a flavour enhancer with monosodium glutamate (MSG).
  23. rapidly stir.
  24. Sweet potato


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