CrossFood 51

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1    2345      6
                     
  7            8 
                   
      910       
                 
1112  13           
                   
    14                   
                         
15  16                17 
                         
        18  1920   
                   
          21       
                   
22             
               
      23          24 
                     
          2526       
                     
             
             
  27          28          29
                           
3031             
                 
32    33  34    35       
                         
    36  37         
                   
        3839  40         
                         
41               
                 
      42               
                       
             
             
43                44       
                           

Across

  1. to cook in agitated liquid over medium to high heat.
  2. spooning fat or stock over food while baking to avoid drying out.
  3. to remove the vein found in the back of shrimp
  4. Buckwheat grouts
  5. rapidly stir.
  6. pureed vegetables breaded and deep fried or sautÈed.
  7. the clothing or lining to mold aspic or ice cream.
  8. type of beer stronger than lager and more bitter due to the hops.
  9. French for with juice best known when serving the juice of the beef with prime rib.
  10. The style of
  11. brand name for a flavour enhancer with monosodium glutamate (MSG).
  12. Japanese word for delicious
  13. unit of twelve.
  14. small sliced vegetables or French bread slightly smaller than a baguette.
  15. vegetable pod used in gumbos
  16. fruit of the oak tree.
  17. 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.
  18. pastry filled with fruit, may be covered or not.
  19. sizable straining device with large perforations.
  20. firm round root vegetable red in colour
  21. ingredients of a sandwich presented on top of thee bread.
  22. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  23. to cook using the vapor produced when water boils

Down

  1. a small round citrus fruit that turns yellow when ripe
  2. thickening agent made from cream and egg yolk, used in sauces.
  3. Mexican white cheese made from cows milk.
  4. muscle used in Chinese & Japanese cooking
  5. (French) Milk
  6. Bridegrooms
  7. Queensland nut
  8. water with lemon, vinegar or lime added, used to stop discolouration.
  9. the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
  10. turnovers with dried fruit or sweet meat filling
  11. interchangeable with cinnamon bark, it¥s flavor is sweeter and not as spicy, it¥s thicker and texture is not as smooth as cinnamon.
  12. means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
  13. measuring volume in imperial format (8 fluid ounces), also known as c.
  14. poached dumpling of veal or chicken
  15. English sugar coated yeast bun studded with candied friut.
  16. from the mint family this green leafy herb is used in
  17. wild dark purple tart plum grown in sandy soil along the Atlantic
  18. a bright red tropical fruit containing three large black seeds.
  19. the process of letting meat juices return to the surface after cooking.
  20. 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.
  21. stew
  22. measuring volume and weight in imperial format, abbreviated to oz.
  23. a gelatinous product of certain seaweeds
  24. Scottish breakfast roll.


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