CrossFood 38

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1    234
B A B A W O
  5        6           
A S P I C Y A L A M O D E
        7       
K P B X U M A M I
    8   
E I B L F
9        10      111213   
A C O R N K A S H A A B A P
         
O N M G A
  14  15           
I L C A B A L O N E
16          1718     
A U B L E U C U R R O
         
T A D A N
1920              2122
A T E A S P O O N M B
23    24        25           
A G L I O F E N T R E A C L E
             
N N I I H S A
26                2728  29   
S E L F R I S I N G A K G U R
        30       
L U K I L A I T M
31    32       
R L S D N A N E
33            34 
A I O L I E G F G
          35
G O V E L S
  36        37  38          39
O O U N C E A R O M A T I C S
           
U I K N F T
  40                  41         
T B R O W N S U G A R T E M P E H
42     
A L E W

Across

  1. a rich yeast cake soaked in brandy or kirsch.
  2. terminology used for food with a hot sensation, also known as fire or hot.
  3. ice cream on top of pie
  4. Japanese word for delicious
  5. fruit of the oak tree.
  6. Buckwheat grouts
  7. Scottish breakfast roll.
  8. muscle used in Chinese & Japanese cooking
  9. fresh fish poached in a courtbouillon.
  10. measuring volume in imperial format, also known as t or tsp.
  11. Italian for garlic.
  12. a direct by-product of sugar cane produced when making mollasses,
  13. all purpose flour fortified with baking powder as a leavening agent.
  14. sweetener made from sap drained from various palm
  15. (French) Milk
  16. garlic mayonnaise.
  17. measuring volume and weight in imperial format, abbreviated to oz.
  18. plants that add flavour to food and beverage.
  19. a fine white sugar flavoured with cane molasses
  20. fermented soybean cake, high in protein.
  21. type of beer stronger than lager and more bitter due to the hops.

Down

  1. to cook surrounded by dry heat.
  2. a clear jelly from meats, fish and poultry.
  3. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  4. (French) Egg
  5. French for in white.
  6. to cook using heat radiated from one area.
  7. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  8. a gelatinous product of certain seaweeds
  9. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  10. means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
  11. principal nitrogenous part of milk
  12. Japanese wheat-flour noodles
  13. Italian for lamb.
  14. the act of icing or frosting a cake.
  15. instrument to measure the percentage of sugar in syrup.
  16. Liquid derived from steeping herbs
  17. widely used in Asia and in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes.
  18. The style of
  19. stew
  20. to remove the vein found in the back of shrimp
  21. a open top tart filled with cream or custard, topped with fruit and glaze.
  22. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  23. vegetable pod used in gumbos
  24. cooking vegetables and meat or poultry for long period of time in a covered pot.


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