CrossFood 36

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Across

  1. The way of the Scottish
  2. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  3. fresh fish poached in a courtbouillon.
  4. stew
  5. baking dish.
  6. pie of custard and cheese
  7. Italian for verjuice.
  8. Sweet potato
  9. to remove the vein found in the back of shrimp
  10. Japanese word for delicious
  11. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  12. thickened stock.
  13. measuring volume in imperial format (8 fluid ounces), also known as c.
  14. a sweet liquorice flavoured annual plant used for flavouring
  15. widely used in Asia and in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes.
  16. Bridegrooms
  17. to stuff meat, fish, poultry with forcemeat or rice.
  18. Japanese for dressed food.
  19. a rich yeast cake soaked in brandy or kirsch.
  20. hard grain used for animal feed and malted in whiskey and beer.
  21. measuring volume in imperial format, also known as T or Tbsp.
  22. a open top tart filled with cream or custard, topped with fruit and glaze.
  23. clarified butter with no milk solids

Down

  1. corn Syrup
  2. (French) Milk
  3. The style of
  4. quickly cooking over high heat while shaking the pan.
  5. macaroon type cookie made with bitter-almond paste or apricot-kernel paste.
  6. Polish yeast bread
  7. candied leaf stalks of an aromatic plant.
  8. rolled slices of pastry or meat stuffed with cheese.
  9. super fine sugar, also known as bar sugar.
  10. a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
  11. a light and porous fabric use in many cooking applications, mostly used with a fagot or for straining stocks.
  12. French for with milk.
  13. a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
  14. measuring volume and weight in imperial format, abbreviated to oz.
  15. a vegetable
  16. an enzyme that changes regular sugar (sucrose) into invert sugar.
  17. fruit of the oak tree.
  18. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  19. two legs of lamb or a large cut of beef.
  20. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  21. (French) Egg
  22. rind of citrus fruit
  23. gentle mixing technique using a circular motion with a spatula.
  24. Scottish breakfast roll.


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