Across
- 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.
- Sweet potato
- to cook using moisture and surrounded by dry heat.
- also known as sodium chloride
- a greyish green powder made from unripe mango
- a open top tart filled with cream or custard, topped with fruit and glaze.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- Japanese wheat-flour noodles
- Scottish cake made with oatmeal and barley.
- quickly cooking over high heat while shaking the pan.
- equal parts of starch (flour) & fat used for thickening sauces.
- small sliced vegetables or French bread slightly smaller than a baguette.
- measuring weight in metric format.
- Italian for a young lamb.
- firm round root vegetable red in colour
- measuring volume in metric format.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- type of beer stronger than lager and more bitter due to the hops.
- bright green somewhat bitter aromatic leaf used in salads.
- cubes of bread, seasoned and lightly baked or fried to a golden brown, popular on salads.
- a rich yeast cake soaked in brandy or kirsch.
- to cook surrounded by dry heat.
- measuring weight in metric format, also known as Kg.
- to lightly coat food with flour, cornmeal or breadcrumbs.
- Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
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Down
- stew
- rind of citrus fruit
- cooking vegetables alone or with meat or poultry over high heat in oil, stirring frequently as to retain the crispness of the vegetables, this is usually done best in a wok.
- California Avocados
- Northern Italian sweet white wine used for desserts or as an apÈrtif.
- fruit of the oak tree.
- mayonnaise mixed with tomato puree and pimiento.
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- 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
- French for with juice best known when serving the juice of the beef with prime rib.
- vegetable pod used in gumbos
- to cook using heat radiated from one area.
- The style of
- pastry filled with fruit, may be covered or not.
- from the mint family this green leafy herb is used in
- fish or meat boned, stuffed and tied into a bundle.
- gentle mixing technique using a circular motion with a spatula.
- Mexican white cheese made from cows milk.
- rare papaya hybride indiginous to Equidor.
- a clear jelly from meats, fish and poultry.
- a bright red tropical fruit containing three large black seeds.
- a gelatinous product of certain seaweeds
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