CrossFood 37

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1      2       
B E E T S P I C Y
  34      5
A M S A L T P
6    7      8           
B A B A A C E S A F F R O N
    9         
K Q S E A R A T
          1011  12
A U K L M B A L A
13        14   
B A I D E B G U
      1516               
L V N A L E V U L O S E J
17                       
B A K I N G S O D A R U U
      18     
C T V A R C S
19      20              21
O K R A C O C O T T E H U
              22
B E C E M E D B
  2324        25         
E D F L A N M A C E T O R
26                   
B A T T E R A O N N I
          2728 
N X T Y I A F N
29      30      31       
S U E T B A K E P U R E E
       
R A E I
32          33                 
T A T S O I B A R Q U E T T E T
     
S D T
3435  36    373839   
F A R C E E G W B A P
    40                     
L U I N V E R T S U G A R T
41              42     
T E M P E H R X C A K E

Across

  1. firm round root vegetable red in colour
  2. terminology used for food with a hot sensation, also known as fire or hot.
  3. also known as sodium chloride
  4. a rich yeast cake soaked in brandy or kirsch.
  5. pistil of the Crocus
  6. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  7. The style of
  8. sugar found in honey and fruits, also part of the invert sugar.
  9. a leavening agent producing carbon dioxide when mixed with acids in other ingredients, also known as bicarbonate of soda.
  10. vegetable pod used in gumbos
  11. an oven-proof dish used for baking soufflÈs.
  12. a open top tart filled with cream or custard, topped with fruit and glaze.
  13. Italian for vinegar.
  14. un-cooked mixture made with flour, eggs and milk.
  15. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  16. to cook surrounded by dry heat.
  17. to mince or mash and/or force through a sieve.
  18. spoon cabbage
  19. boat shapped pastry shell filled with either savoury or sweet.
  20. to stuff meat, fish, poultry with forcemeat or rice.
  21. Scottish breakfast roll.
  22. a mixture of dextrose and levulose.
  23. fermented soybean cake, high in protein.
  24. flour a finely ground low protein flour.

Down

  1. Polish yeast bread
  2. to cook using the vapor produced when water boils
  3. the act of icing or frosting a cake.
  4. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  5. refers to the French word soup.
  6. Latin for water of life, a clear distilled brandy.
  7. a quick thickening agent composed of flour and butter added to sauced at the last minute.
  8. French for with juice best known when serving the juice of the beef with prime rib.
  9. used mainly by the Chinese and fermented for seasoning or made into milk with a richer nutty flavour than soy bean milk.
  10. a small pastry shell.
  11. a Dutch beverage made with brandy, egg yolks and sugar.
  12. South American and South Indies tropical plant with a sweet custard like pulp with black seeds taste like mango and vanilla now cultivated in Florida.
  13. Japanese wheat-flour noodles
  14. a salty liquid used as a preservative.
  15. sugar found in most vegetables, less sweet than sugar cane.
  16. a soft cookie made with sour cream and sugar.
  17. an opened face omelet.
  18. the wrapping of fish, meat and poultry with bacon.
  19. type of beer stronger than lager and more bitter due to the hops.
  20. measuring volume in imperial format (8 fluid ounces), also known as c.
  21. sweetener made from sap drained from various palm
  22. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.


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