CrossFood 55

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123      45  6 
                     
    7          8       
                         
9               
                 
    10       
             
11  12  13      14         
                           
  15       
           
16                17     
                         
    1819             
                     
20           
             
  21    22     
               
23  24            25
                   
26        27    28         
                           
    29                 
                       
  30          31     
                     
       
       
32  3334   
           
  3536                37
                       
38            39       
                       
      40         
                 
       
       
41            42           
                           

Across

  1. the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
  2. a rich yeast cake soaked in brandy or kirsch.
  3. Mexican dark red sause made with hot chiplte chiles.
  4. to cook using the vapor produced when water boils
  5. The style of
  6. Irish bread made with candied fruit peel, currents, and raisins.
  7. stew
  8. fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
  9. an oven-proof dish used for baking soufflÈs.
  10. clarified butter with no milk solids
  11. (French) Egg
  12. to insert bacon fat into meat and poultry using special needles.
  13. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  14. young female cow
  15. a stock prepared with egg then strained to produce a clear flavour-full broth.
  16. to stuff meat, fish, poultry with forcemeat or rice.
  17. aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
  18. paste made with anchovies, garlic and sometimes olive oil.
  19. spooning fat or stock over food while baking to avoid drying out.
  20. a clear jelly from meats, fish and poultry.
  21. rind of citrus fruit
  22. soluble gummy substance formed from starch by heat & steam
  23. the whites of an egg.

Down

  1. from the mint family this green leafy herb is used in
  2. Japanese word for delicious
  3. unit of twelve.
  4. firm round root vegetable red in colour
  5. basic white sauce made with milk and thickened with a roux.
  6. a green fruit with a dark green skin and a pit, used in guocamole.
  7. to cook surrounded by dry heat.
  8. macaroon type cookie made with bitter-almond paste or apricot-kernel paste.
  9. a small pastry shell.
  10. measuring volume in imperial format (8 fluid ounces), also known as c.
  11. all purpose flour fortified with baking powder as a leavening agent.
  12. baking dish.
  13. a natural transparent and odorless substance of fats.
  14. (French) Milk
  15. a substance found in many fruits which aid in the formation of jelly.
  16. vegetable pod used in gumbos
  17. a smooth creamy soup made with the shells and meat of shell fish.
  18. pastry filled with fruit, may be covered or not.
  19. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  20. leavening agent
  21. garlic mayonnaise.
  22. flavors obtained from barks, roots, seeds etc...


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