CrossFood 53

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123  4  5      6
C W A X B E A U M E B
7              8   
B R O I L C R R A L A
      9         
O H I B A T T E R
10    1112            13
G U R T A C O R N O L B
  14          15       
S S E A R E R C A K E E
    16       
T M B I U Y A
17        18                 
A G A R P A V A C O D O P S R
      19     
D E K C U R D
20                           
B E U R R E N O I S E T T E G
     
A N A
    21            22
B G F R I T T E R S
23    2425         
A L E K B A T O N P
        26  27  28   
G A A I B U F F E T I
  29  30           
H B R S A L T L M C
31              32             
C A L A V O M E W A X P A P E R
      33   
N P A B N A
  34    35  36
O B T A L N B
  37            38             
U D E V E I N S A G U A C A T E
    39         
S E Z I T I D B
40                      41         
S H O R T E N I N G L T D A I K O N
 
A

Across

  1. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  2. instrument to measure the percentage of sugar in syrup.
  3. to cook using heat radiated from one area.
  4. The style of
  5. un-cooked mixture made with flour, eggs and milk.
  6. sweetener made from sap drained from various palm
  7. fruit of the oak tree.
  8. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  9. flour a finely ground low protein flour.
  10. a gelatinous product of certain seaweeds
  11. a green fruit with a dark green skin and a pit, used in guocamole.
  12. the coagulated product from soured milk, also used in the making of cheese.
  13. a sauce made with butter then browned with lemon juice.
  14. food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
  15. type of beer stronger than lager and more bitter due to the hops.
  16. small sliced vegetables or French bread slightly smaller than a baguette.
  17. the presentation of hot and/or cold foods, displayed on a table for the guest to serve them self
  18. also known as sodium chloride
  19. California Avocados
  20. water resistant paper used for making cones for fine piping and for chocolate work.
  21. to remove the vein found in the back of shrimp
  22. Spanish for avacado.
  23. Bridegrooms
  24. oil that is hydrogenated to alter the melting temperature so it remains solid at room temperature
  25. Japanese root vegetable

Down

  1. meat or poultry served in a pastry shell.
  2. East Indian for pickled & salted relish.
  3. a salty liquid used as a preservative.
  4. Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
  5. hard lemon flavoured candy made with barley water and sugar.
  6. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  7. hair-like byssus attached to oysters and mussles.
  8. measuring volume in imperial format (8 fluid ounces), also known as c.
  9. similar to a baking stone but thinner and less expensive.
  10. roasted eggplant puree prepared with garlic and Tahini sauce Babka: Polish sweet yeast bread.
  11. flavors obtained from barks, roots, seeds etc...
  12. corn Syrup
  13. middle eastern long grain rice with nut-like flavour and aroma.
  14. a open top tart filled with cream or custard, topped with fruit and glaze.
  15. turnovers with dried fruit or sweet meat filling
  16. Scottish breakfast roll.
  17. from the mint family this green leafy herb is used in
  18. firm round root vegetable red in colour
  19. (French) Milk
  20. Polish yeast bread


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