Across
- rapidly stir.
- All-purpose flour
- rare papaya hybride indiginous to Equidor.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- flavors obtained from barks, roots, seeds etc...
- also known as sodium chloride
- a clear jelly from meats, fish and poultry.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- fruit of the oak tree.
- a fine, uniform dice used mostly for vegetables.
- equal parts of starch (flour) & fat used for thickening sauces.
- pastry filled with fruit, may be covered or not.
- firm round root vegetable red in colour
- Scottish breakfast roll.
- Italian dishes with hot chiles.
- partly frozen syrups or creams etcÖ
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- The style of
- Bridegrooms
- Italian for vinegar.
- sweetener made from sap drained from various palm
- type of beer stronger than lager and more bitter due to the hops.
- a small pastry shell.
- small shell type pasta which is stuffed.
- French for with juice best known when serving the juice of the beef with prime rib.
- stew
- Italian red wine.
- French for in white.
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Down
- un-cooked mixture made with flour, eggs and milk.
- to cook in agitated liquid over medium to high heat.
- mix or blend one ingredient into others, just enough for proper distribution.
- Sweet potato
- similar to a baking stone but thinner and less expensive.
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- slowly cooking over low heat, covered.
- hard lemon flavoured candy made with barley water and sugar.
- crawfish or shrimp slowly stewed or braised with vegetables.
- when dried this flower is used to make tea often with a little sugar, every Chinese restaurant serves this tea
- 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
- foods baked in pastry.
- a leavening agent producing carbon dioxide when mixed with acids in other ingredients, also known as bicarbonate of soda.
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- 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.
- type of packaging letting a little amount of air into the food prolonging its life in most cases.
- Buckwheat grouts
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