CrossFood 35

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12      345
               
    67               
                       
  8               
                   
        9      10    11 
                         
12      13         
                   
    14                  15   
                             
           
           
1617          181920
                   
        21       
                 
    22                23
                       
2425  26          27       
                           
    28       
             
    2930                     
                             
             
             
3132      33       
                   
34            35         
                         
        36 
           
  3738          39     
                       
40           
             
      41           
                   
  42                       
                           

Across

  1. slowly cooking over low heat, covered.
  2. dipped in egg and flavored bread crumbs, then fried in butter.
  3. Unit of heat
  4. thickening agent with twice the power of flour, turns clear when cooked.
  5. the coagulated product from soured milk, also used in the making of cheese.
  6. cured lower part a long-jawed pig¥s cheeks served cold.
  7. sweetener made from sap drained from various palm
  8. leavening agent
  9. a bright red tropical fruit containing three large black seeds.
  10. Small shallow baking dish
  11. Japanese horseradish
  12. French for with juice best known when serving the juice of the beef with prime rib.
  13. hard lemon flavoured candy made with barley water and sugar.
  14. unit of twelve.
  15. classic Spanish rice meat and seafood dish
  16. gentle mixing technique using a circular motion with a spatula.
  17. the process of blending ingrediets mechanically in a high speed blender or whipping egg yolk or cream.
  18. to cook in agitated liquid over medium to high heat.
  19. anise-flavoured liquor drier and contains less alchohal than anisette.
  20. Indian spice mixture

Down

  1. a smooth creamy soup made with the shells and meat of shell fish.
  2. pastry filled with fruit, may be covered or not.
  3. a type of sherry
  4. rapidly stir.
  5. soft unripened cheese
  6. to simmer just under the boiling point for a short period of time.
  7. a gelatinous product of certain seaweeds
  8. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  9. (French) Egg
  10. also known as sodium chloride
  11. cooking vegetables and meat or poultry for long period of time in a covered pot.
  12. Sweet potato
  13. French for served natural or un-cooked.
  14. Mediterranean herb from the bay laurel tree rarely available fresh.
  15. to evaporate liquid by continued cooking.
  16. 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.
  17. a soft cookie made with sour cream and sugar.
  18. type of beer stronger than lager and more bitter due to the hops.
  19. a liquid or transparent sugar made by hydrolizing starch with diluted hydrochloric acids, similar to corn syrup.
  20. East Indian for pickled & salted relish.
  21. the act of icing or frosting a cake.
  22. The style of
  23. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  24. a rich yeast cake soaked in brandy or kirsch.
  25. a open top tart filled with cream or custard, topped with fruit and glaze.
  26. Scottish breakfast roll.


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