CrossFood 48

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1234  5           
S B C B U T T E R F L Y
6              7 
A T E M O Y A U D A
  8            91011
O B A R L E Y H B S C
  12      13           
C C K D V J I C A M A O
14                 
K A R O A E N N U M
  15      16   
C B I I B C U P
17                18     
S H O R T E N I N G U E O
        19     
E T A R G U R T
20      21     
R M T U B A Y E
22          23              24
A N I S E J A R M A G N A C B
        25       
G S O T A C H A R
  26        27   
O W A X L O A K L
    28                  29   
U E B A R N B R A C K E A L E
         
T E I E O
  30            3132     
T B I S Q U E R S P A T Š
  33       
A O E U F I
  3435         
S A G A R L E N
36    37  38  39 
C M L T A R T A E
40                    41
B A R R A C U D A O P A
    42           
K T Z E S T U E L
43              44           
R E S T I N G E X I M E N I A

Across

  1. to cut lengthwise to produce a thinner product.
  2. South American and South Indies tropical plant with a sweet custard like pulp with black seeds taste like mango and vanilla now cultivated in Florida.
  3. hard grain used for animal feed and malted in whiskey and beer.
  4. of central American origin, peeled and used cooked or raw, somewhat similar to radish but sweeter and crunchier yet not as delicate or sweet as water chestnuts, avoid large ones which are fibrous.
  5. corn Syrup
  6. measuring volume in imperial format (8 fluid ounces), also known as c.
  7. oil that is hydrogenated to alter the melting temperature so it remains solid at room temperature
  8. sweetener made from sap drained from various palm
  9. a sweet liquorice flavoured annual plant used for flavouring
  10. French brandy aged in oak casks for 40 years.
  11. East Indian for pickled & salted relish.
  12. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  13. Irish bread made with candied fruit peel, currents, and raisins.
  14. type of beer stronger than lager and more bitter due to the hops.
  15. a smooth creamy soup made with the shells and meat of shell fish.
  16. 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
  17. (French) Egg
  18. a gelatinous product of certain seaweeds
  19. pastry filled with fruit, may be covered or not.
  20. large firm textured fish.
  21. rind of citrus fruit
  22. the process of letting meat juices return to the surface after cooking.
  23. mountain plums

Down

  1. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  2. Polish yeast bread
  3. the coagulated product from soured milk, also used in the making of cheese.
  4. oily paste of ground sesame seeds
  5. to remove the vein found in the back of shrimp
  6. English oval cake filled with dried fruit.
  7. thickened stock.
  8. stewed fruits.
  9. an oven-proof dish used for baking soufflÈs.
  10. French fruity red wine.
  11. sweetened chocolate, also known as bittersweet chocolate.
  12. measuring weight in metric format.
  13. stew
  14. small sliced vegetables or French bread slightly smaller than a baguette.
  15. fish or meat boned, stuffed and tied into a bundle.
  16. a small West Indies deep-red
  17. middle eastern long grain rice with nut-like flavour and aroma.
  18. 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.
  19. a thin, usually sugar based liquid applied to a cake or tort.
  20. flour a finely ground low protein flour.
  21. equal parts of starch (flour) & fat used for thickening sauces.
  22. a soft cookie made with sour cream and sugar.
  23. The style of


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