CrossFood 50

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Across

  1. Bridegrooms
  2. a sweet liquorice flavoured annual plant used for flavouring
  3. to cut into thin slices sideways.
  4. (French) A sauce made with veal stock
  5. The style of
  6. an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
  7. to cook surrounded by dry heat.
  8. part of the wheat flour that gives dough its elasticity and strength to hold its structure.
  9. a salty liquid used as a preservative.
  10. Italian for lamb.
  11. ice cream on top of pie
  12. to cook using the vapor produced when water boils
  13. to cook using moisture and surrounded by dry heat.
  14. licorice flavoured liqueur made with anise seed.
  15. the coagulated product from soured milk, also used in the making of cheese.
  16. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  17. Italian for smoked.
  18. firm round root vegetable red in colour
  19. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  20. 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
  21. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  22. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  23. equal parts of starch (flour) & fat used for thickening sauces.

Down

  1. corn Syrup
  2. rapidly stir.
  3. water resistant paper used for making cones for fine piping and for chocolate work.
  4. rind of citrus fruit
  5. a clear jelly from meats, fish and poultry.
  6. vegetable pod used in gumbos
  7. 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.
  8. clarified butter with no milk solids
  9. term used to indicate an extra bonus or something added for good measure.
  10. sauce with horseradish, butter, flour and cream served with beef
  11. bechamel sauce with enough tomato puree to give it a light pink hue.
  12. sweetener made from sap drained from various palm
  13. type of beer stronger than lager and more bitter due to the hops.
  14. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  15. Japanese dish of deep fried tofu.
  16. cooking vegetables and meat or poultry for long period of time in a covered pot.
  17. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  18. a small round citrus fruit that turns yellow when ripe
  19. a direct by-product of sugar cane produced when making mollasses,
  20. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  21. hair-like byssus attached to oysters and mussles.
  22. measuring weight in imperial formal also known # or abbreviated to lb
  23. from the mint family this green leafy herb is used in


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