CrossFood 46

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12      3    4   
B B E A T H A R I N A
56           
Y B ¿ B A C O N
7        89       
W A X T I B S P I C E
  10        11         
M S A L T L A S P I C O
12          13       
S T E W E K A C O R N
  14            15   
E B R U N O I S E L P
          16     
A A N T D R O U X
1718           
C T A R T G O R
19    2021      22   
P H L B E E T U B A P
23                    24 
A B R U Z Z E S N I F B T
          25      26 
T Y Y G L F R A P P E
    27             
Š S S E A R E Š K U
28             
A L A U O E I N
         
N G U N C
29      30        31    32
Z I T I A C E T O S G H A
      33       
H R E G U R S S
34    35  36           
A L E K E B O U C H E E
  37                   
M A G N O L O T T I D P
38        39         
A U J U S R A G O U T
     
M H I
40          41         
B A R O L O A B L A N C

Across

  1. rapidly stir.
  2. All-purpose flour
  3. rare papaya hybride indiginous to Equidor.
  4. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  5. flavors obtained from barks, roots, seeds etc...
  6. also known as sodium chloride
  7. a clear jelly from meats, fish and poultry.
  8. cooking vegetables and meat or poultry for long period of time in a covered pot.
  9. fruit of the oak tree.
  10. a fine, uniform dice used mostly for vegetables.
  11. equal parts of starch (flour) & fat used for thickening sauces.
  12. pastry filled with fruit, may be covered or not.
  13. firm round root vegetable red in colour
  14. Scottish breakfast roll.
  15. Italian dishes with hot chiles.
  16. partly frozen syrups or creams etcÖ
  17. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  18. The style of
  19. Bridegrooms
  20. Italian for vinegar.
  21. sweetener made from sap drained from various palm
  22. type of beer stronger than lager and more bitter due to the hops.
  23. a small pastry shell.
  24. small shell type pasta which is stuffed.
  25. French for with juice best known when serving the juice of the beef with prime rib.
  26. stew
  27. Italian red wine.
  28. French for in white.

Down

  1. un-cooked mixture made with flour, eggs and milk.
  2. to cook in agitated liquid over medium to high heat.
  3. mix or blend one ingredient into others, just enough for proper distribution.
  4. Sweet potato
  5. similar to a baking stone but thinner and less expensive.
  6. to heat milk to just under the boiling point where small bubbles form along the edge of the pot
  7. slowly cooking over low heat, covered.
  8. hard lemon flavoured candy made with barley water and sugar.
  9. crawfish or shrimp slowly stewed or braised with vegetables.
  10. when dried this flower is used to make tea often with a little sugar, every Chinese restaurant serves this tea
  11. 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
  12. foods baked in pastry.
  13. a leavening agent producing carbon dioxide when mixed with acids in other ingredients, also known as bicarbonate of soda.
  14. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  15. 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.
  16. type of packaging letting a little amount of air into the food prolonging its life in most cases.
  17. Buckwheat grouts


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