CrossFood 42

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1  2      3          456    7 
C A R B O H Y D R A T E S O P I L A F
         
E A I L G
8      9      10 
P U N C H M F O G A
        11  12            13 
A D E S C A S T E R S U G A R
             
E E R P O R U
      14      15
L R B B I S J U
  16                17     
L A B B A C C H I O C U R D
           
A U G E S O
18        1920 
F L A N N O S N
  21                    22
R A G U A R D I E N T E B
23               
L A I T T C U E A
  24          25     
T C U P A F W B A B A
26            2728   
A C E T O R U T D Š A
      29             
N E E D R E D G E C G
  30                 
A B R O I L A R M H H
    31    32   
S S S R I A L A
  3334          35       
A S S T E A M I G R A M N
36               
Z I T I U N L E O
    37          38         
I O P O T A G E A U B L E U
       
C Š C S
39      40               
O K R A P A N C E T T A H

Across

  1. substances, mostly vegetable, composed of two parts hydrogen & one part oxygen, ie: sugar, starch, cellulose.
  2. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  3. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  4. super fine sugar, also known as bar sugar.
  5. Italian for a young lamb.
  6. the coagulated product from soured milk, also used in the making of cheese.
  7. a open top tart filled with cream or custard, topped with fruit and glaze.
  8. Spanish for burnt water, low quality spirits.
  9. (French) Milk
  10. measuring volume in imperial format (8 fluid ounces), also known as c.
  11. a rich yeast cake soaked in brandy or kirsch.
  12. Italian for vinegar.
  13. to lightly coat food with flour, cornmeal or breadcrumbs.
  14. to cook using heat radiated from one area.
  15. The style of
  16. to cook using the vapor produced when water boils
  17. measuring weight in metric format.
  18. Bridegrooms
  19. refers to the French word soup.
  20. fresh fish poached in a courtbouillon.
  21. vegetable pod used in gumbos
  22. Italian cured meat

Down

  1. to free fat from the connective tissue of meats by means of heat.
  2. Sweet potato
  3. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  4. a type of sherry
  5. a gelatinous product of certain seaweeds
  6. classic Spanish rice meat and seafood dish
  7. variety of flavored plant leaves.
  8. sweetener made from sap drained from various palm
  9. flavors obtained from barks, roots, seeds etc...
  10. French for with juice best known when serving the juice of the beef with prime rib.
  11. Italian sauce prepared with olive oil, garlic, butter and anchovy
  12. Japanese wheat-flour noodles
  13. French for served natural or un-cooked.
  14. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  15. (French) Egg
  16. cooking vegetables and meat or poultry for long period of time in a covered pot.
  17. roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
  18. basic white sauce made with milk and thickened with a roux.
  19. bean sweet flavoured dried red and white bean.
  20. baking dish.
  21. a stock made from browning beef and veal bones.
  22. quickly cooking over high heat while shaking the pan.
  23. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.


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