Across
- slowly cooking over low heat, covered.
- dipped in egg and flavored bread crumbs, then fried in butter.
- Unit of heat
- thickening agent with twice the power of flour, turns clear when cooked.
- the coagulated product from soured milk, also used in the making of cheese.
- cured lower part a long-jawed pig¥s cheeks served cold.
- sweetener made from sap drained from various palm
- leavening agent
- a bright red tropical fruit containing three large black seeds.
- Small shallow baking dish
- Japanese horseradish
- French for with juice best known when serving the juice of the beef with prime rib.
- hard lemon flavoured candy made with barley water and sugar.
- unit of twelve.
- classic Spanish rice meat and seafood dish
- gentle mixing technique using a circular motion with a spatula.
- the process of blending ingrediets mechanically in a high speed blender or whipping egg yolk or cream.
- to cook in agitated liquid over medium to high heat.
- anise-flavoured liquor drier and contains less alchohal than anisette.
- Indian spice mixture
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Down
- a smooth creamy soup made with the shells and meat of shell fish.
- pastry filled with fruit, may be covered or not.
- a type of sherry
- rapidly stir.
- soft unripened cheese
- to simmer just under the boiling point for a short period of time.
- a gelatinous product of certain seaweeds
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- (French) Egg
- also known as sodium chloride
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- Sweet potato
- French for served natural or un-cooked.
- Mediterranean herb from the bay laurel tree rarely available fresh.
- to evaporate liquid by continued cooking.
- 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.
- a soft cookie made with sour cream and sugar.
- type of beer stronger than lager and more bitter due to the hops.
- a liquid or transparent sugar made by hydrolizing starch with diluted hydrochloric acids, similar to corn syrup.
- East Indian for pickled & salted relish.
- the act of icing or frosting a cake.
- The style of
- French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
- a rich yeast cake soaked in brandy or kirsch.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- Scottish breakfast roll.
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