Across
- English sugar coated yeast bun studded with candied friut.
- fine stringy fiberous sprouts are grown for salads and sandwhiches.
- Irish bread made with candied fruit peel, currents, and raisins.
- loaf of bread slightly larger than a baguette.
- a fine, uniform dice used mostly for vegetables.
- salted and dried Hawaiin fish. also known as bigeye scad.
- stew
- Scottish breakfast roll.
- Italian dishes with hot chiles.
- Scottish cake made with oatmeal and barley.
- small pastry garnishes.
- rind of citrus fruit
- cooking method using a flavored liquid heated to just under the boiling point.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- measuring volume and weight in imperial format, abbreviated to oz.
- The style of
- to cook using heat radiated from one area.
- corn Syrup
- pastry filled with fruit, may be covered or not.
- the bud of certain varieties of banana plants used in salads.
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Down
- All-purpose flour
- Potatoes
- principal nitrogenous part of milk
- fresh fish poached in a courtbouillon.
- Each item priced separately
- a smooth creamy soup made with the shells and meat of shell fish.
- Buckwheat grouts
- measuring volume in imperial format, also known as T or Tbsp.
- a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
- Italian for lamb.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- a greyish green powder made from unripe mango
- the clothing or lining to mold aspic or ice cream.
- to cook in agitated liquid over medium to high heat.
- type of beer stronger than lager and more bitter due to the hops.
- muscle used in Chinese & Japanese cooking
- California Avocados
- Japanese for dressed food.
- Italian for vinegar.
- Bridegrooms
- French for with juice best known when serving the juice of the beef with prime rib.
- a rich yeast cake soaked in brandy or kirsch.
- vegetable pod used in gumbos
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