CrossFood 40

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123        4
               
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19  20          2122       
                           
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  24  25        26        27
                           
               
               
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31  32  33   
             
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35                 
                   
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38          39  4041   
                       
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43               
                 

Across

  1. East Indian for pickled & salted relish.
  2. to brown in the oven or salamander foods topped with cheese or breadcrumbs, also known as gratiner.
  3. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  4. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  5. a substance that neutralizes acids, also known as forms of salt.
  6. corn Syrup
  7. The style of
  8. measuring volume in imperial format, also known as t or tsp.
  9. terminology used for food with a hot sensation, also known as fire or hot.
  10. cooking method using a flavored liquid heated to just under the boiling point.
  11. the wrapping of fish, meat and poultry with bacon.
  12. two legs of lamb or a large cut of beef.
  13. refers to the French word soup.
  14. slowly cooking over low heat, covered.
  15. cousin of the peach
  16. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  17. measuring weight in metric format.
  18. (Spanish) Wild mint
  19. rare papaya hybride indiginous to Equidor.
  20. type of beer stronger than lager and more bitter due to the hops.
  21. Italian translation "before the pasta".
  22. Japanese root vegetable

Down

  1. dessert made with a sliced banana and three scoops of ice cream
  2. French brandy aged in oak casks for 40 years.
  3. bean sweet flavoured dried red and white bean.
  4. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  5. Polish yeast bread
  6. sweetener made from sap drained from various palm
  7. measuring volume and weight in imperial format, abbreviated to oz.
  8. cooking vegetables and meat or poultry for long period of time in a covered pot.
  9. measuring weight in imperial formal also known # or abbreviated to lb
  10. a sauce made from the juice of fruit, pureed and forced through a fine strainer to remove any lumps or seeds, usually goes under the food product.
  11. fresh fish poached in a courtbouillon.
  12. used in the making of Tequila
  13. clarified butter with no milk solids
  14. a rack that sits at the bottom of a roasting pan.
  15. crawfish or shrimp slowly stewed or braised with vegetables.
  16. Italian for garlic & oil.
  17. medley of ingredients to flavour food.
  18. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  19. a rich yeast cake soaked in brandy or kirsch.
  20. to cook using the vapor produced when water boils
  21. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  22. Scottish breakfast roll.


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