Across
- to cook using heat radiated from one area.
- from the mint family this green leafy herb is used in
- flour a finely ground low protein flour.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- the coagulated product from soured milk, also used in the making of cheese.
- principal nitrogenous part of milk
- thin silver salt cured fish
- baking dish.
- Bridegrooms
- also known as sodium chloride
- French for with milk.
- a bright red tropical fruit containing three large black seeds.
- to cook surrounded by dry heat.
- seasoning made from dried seaweed.
- a soft cookie made with sour cream and sugar.
- Unit of heat
- licorice flavoured liqueur made with anise seed.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- mix or blend one ingredient into others, just enough for proper distribution.
- a puree of cooked apples
- a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
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Down
- type of beer stronger than lager and more bitter due to the hops.
- thickening agent made from cream and egg yolk, used in sauces.
- sweet pear with a smooth green and yellow skin.
- coarsely ground wheat.
- a salty liquid used as a preservative.
- 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.
- French for lamb.
- Sweet potato
- to cut lengthwise to produce a thinner product.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- rind of citrus fruit
- 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.
- Japanese word for delicious
- meat or poached fish chilled and served cold, masked with a thick sauce and covered with aspic.
- Scottish breakfast roll.
- Buckwheat grouts
- crawfish or shrimp slowly stewed or braised with vegetables.
- to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
- measuring volume in metric format.
- 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.
- mixing tool
- meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
- equal parts of starch (flour) & fat used for thickening sauces.
- gentle mixing technique using a circular motion with a spatula.
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