CrossFood 43

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123     
S S Z I T I
4  5        6 
A N A S O N E B E
    7                  89
U L A S S A I S O N N Š T S
10                 
A C H A R R B T E I
  11  1213   
E C K C O M M
1415                         
Y G A R A M M A S A L A E P P
16               
A G A R E S U E L
  17          18  1920     
M L A R D E R A E F A R C E
2122               
S A U T Š M P I E S
    23                   
Q O B E U R R E N O I R U
24             
G U R F E I A G
  25          26       
A B E E T A C P A T Š A
  27                   
V A R R O W R O O T E R
28    29        30
P I L A F R D T A
      313233         
T U T F R G I N G E R
  34                       
A B A B A G H A N O U S H O
            35 
E L R G U E B M
36    37             
S E G X I M E N I A A
  38    39       
T P U N C H O N T
    40               
E U T E R R I N E O I
41                 
W A X P A P E R N C

Across

  1. Bridegrooms
  2. anise-flavoured liquor drier and contains less alchohal than anisette.
  3. French for seasoned.
  4. East Indian for pickled & salted relish.
  5. Indian spice mixture
  6. a gelatinous product of certain seaweeds
  7. to insert bacon fat into meat and poultry using special needles.
  8. to stuff meat, fish, poultry with forcemeat or rice.
  9. quickly cooking over high heat while shaking the pan.
  10. a sauce made with butter then browned with specific ingredients.
  11. sweetener made from sap drained from various palm
  12. firm round root vegetable red in colour
  13. 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
  14. thickening agent with twice the power of flour, turns clear when cooked.
  15. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  16. widely used in Asia and in the Chinese kitchen where it is often coupled with spring onion in stir fry dishes.
  17. roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
  18. mountain plums
  19. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  20. baking dish.
  21. water resistant paper used for making cones for fine piping and for chocolate work.

Down

  1. thickened stock.
  2. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  3. rind of citrus fruit
  4. The style of
  5. Polish yeast bread
  6. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  7. also called single sugar and stick syrup, such as glucose, dextrose etc.
  8. a white powder (potassium bitartrate) that is a component of baking powder.
  9. principal nitrogenous part of milk
  10. (French) Egg
  11. Sweet potato
  12. cousin of the peach
  13. to sift.
  14. Latin for water of life, a clear distilled brandy.
  15. hair-like byssus attached to oysters and mussles.
  16. fresh fish poached in a courtbouillon.
  17. plants that add flavour to food and beverage.
  18. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  19. equal parts of starch (flour) & fat used for thickening sauces.
  20. clarified butter with no milk solids
  21. French lemon flavoured goat¥s milk cheese cured in chestnut leaves.
  22. cooking vegetables and meat or poultry for long period of time in a covered pot.
  23. measuring volume in imperial format (8 fluid ounces), also known as c.


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