Across
- substances, mostly vegetable, composed of two parts hydrogen & one part oxygen, ie: sugar, starch, cellulose.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- super fine sugar, also known as bar sugar.
- Italian for a young lamb.
- the coagulated product from soured milk, also used in the making of cheese.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- Spanish for burnt water, low quality spirits.
- (French) Milk
- measuring volume in imperial format (8 fluid ounces), also known as c.
- a rich yeast cake soaked in brandy or kirsch.
- Italian for vinegar.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- to cook using heat radiated from one area.
- The style of
- to cook using the vapor produced when water boils
- measuring weight in metric format.
- Bridegrooms
- refers to the French word soup.
- fresh fish poached in a courtbouillon.
- vegetable pod used in gumbos
- Italian cured meat
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Down
- to free fat from the connective tissue of meats by means of heat.
- Sweet potato
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- a type of sherry
- a gelatinous product of certain seaweeds
- classic Spanish rice meat and seafood dish
- variety of flavored plant leaves.
- sweetener made from sap drained from various palm
- flavors obtained from barks, roots, seeds etc...
- French for with juice best known when serving the juice of the beef with prime rib.
- Italian sauce prepared with olive oil, garlic, butter and anchovy
- Japanese wheat-flour noodles
- French for served natural or un-cooked.
- food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
- (French) Egg
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
- basic white sauce made with milk and thickened with a roux.
- bean sweet flavoured dried red and white bean.
- baking dish.
- a stock made from browning beef and veal bones.
- quickly cooking over high heat while shaking the pan.
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
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