CrossFood Puzzle 49

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1    23        4
                   
  5        6
             
    7            8
                   
9                      10     
                               
         
         
11      12            13
                       
  14           
               
    15  16           
                     
17              18     
                       
19    20 
         
21        22  23               
                               
    24     
           
25      26                 
                           
      27     
             
  2829            30   
                       
  31          3233
                 
    34  35      36       
                         
3738                 
                     
      39  40           
                       
  41                 
                     
42             
               

Across

  1. Scottish breakfast roll.
  2. to free fat from the connective tissue of meats by means of heat.
  3. flour a finely ground low protein flour.
  4. protein substance found in the bran of wheat kernels.
  5. utensil used for the application of icing & dough.
  6. a open top tart filled with cream or custard, topped with fruit and glaze.
  7. The style of
  8. leavening agent
  9. rind of citrus fruit
  10. Italian for verjuice.
  11. purslane
  12. All-purpose flour
  13. The way of the Scottish
  14. (French) Milk
  15. a rich brown sauce made from browning veal bones and a mirepoix, simmered with a bouquet garni, thickened with a brown roux and strained through a cheesecloth.
  16. firm round root vegetable red in colour
  17. French for sweet & sour.
  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. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  20. used in the making of Tequila
  21. measuring weight in metric format.
  22. 'in the style of Nice
  23. slowly cooking over low heat, covered.
  24. to cook surrounded by dry heat.

Down

  1. a hearty stock made from seasoned beef or poultry.
  2. (French) Crawfish
  3. equal parts of starch (flour) & fat used for thickening sauces.
  4. measuring weight in imperial formal also known # or abbreviated to lb
  5. fine stringy fiberous sprouts are grown for salads and sandwhiches.
  6. a type of sherry
  7. soups made with vegetables and meat, poultry or seafood
  8. to cook in agitated liquid over medium to high heat.
  9. Italian for vinegar.
  10. from the mint family this green leafy herb is used in
  11. Japanese horseradish
  12. type of beer stronger than lager and more bitter due to the hops.
  13. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  14. an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
  15. sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
  16. Japanese word for delicious
  17. coarsely ground wheat.
  18. instrument to measure the percentage of sugar in syrup.
  19. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  20. measuring volume and weight in imperial format, abbreviated to oz.
  21. a soft cookie made with sour cream and sugar.
  22. variety of flavored plant leaves.
  23. measuring volume in imperial format (8 fluid ounces), also known as c.


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