Across
- Bridegrooms
- a sweet liquorice flavoured annual plant used for flavouring
- to cut into thin slices sideways.
- (French) A sauce made with veal stock
- The style of
- an expensive nut used occassionally, it is high in fat and sometimes used as a replacement for candle nut.
- to cook surrounded by dry heat.
- part of the wheat flour that gives dough its elasticity and strength to hold its structure.
- a salty liquid used as a preservative.
- Italian for lamb.
- ice cream on top of pie
- to cook using the vapor produced when water boils
- to cook using moisture and surrounded by dry heat.
- licorice flavoured liqueur made with anise seed.
- the coagulated product from soured milk, also used in the making of cheese.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- Italian for smoked.
- firm round root vegetable red in colour
- food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
- 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
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
- equal parts of starch (flour) & fat used for thickening sauces.
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Down
- corn Syrup
- rapidly stir.
- water resistant paper used for making cones for fine piping and for chocolate work.
- rind of citrus fruit
- a clear jelly from meats, fish and poultry.
- vegetable pod used in gumbos
- 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.
- clarified butter with no milk solids
- term used to indicate an extra bonus or something added for good measure.
- sauce with horseradish, butter, flour and cream served with beef
- bechamel sauce with enough tomato puree to give it a light pink hue.
- sweetener made from sap drained from various palm
- type of beer stronger than lager and more bitter due to the hops.
- definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
- Japanese dish of deep fried tofu.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- a small round citrus fruit that turns yellow when ripe
- a direct by-product of sugar cane produced when making mollasses,
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- hair-like byssus attached to oysters and mussles.
- measuring weight in imperial formal also known # or abbreviated to lb
- from the mint family this green leafy herb is used in
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