Across
- the act of folding dough, to develop the gluten and force out the gas and to supply new oxygen.
- a rich yeast cake soaked in brandy or kirsch.
- Mexican dark red sause made with hot chiplte chiles.
- to cook using the vapor produced when water boils
- The style of
- Irish bread made with candied fruit peel, currents, and raisins.
- stew
- 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.
- an oven-proof dish used for baking soufflÈs.
- clarified butter with no milk solids
- (French) Egg
- to insert bacon fat into meat and poultry using special needles.
- Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
- young female cow
- a stock prepared with egg then strained to produce a clear flavour-full broth.
- to stuff meat, fish, poultry with forcemeat or rice.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- paste made with anchovies, garlic and sometimes olive oil.
- spooning fat or stock over food while baking to avoid drying out.
- a clear jelly from meats, fish and poultry.
- rind of citrus fruit
- soluble gummy substance formed from starch by heat & steam
- the whites of an egg.
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Down
- from the mint family this green leafy herb is used in
- Japanese word for delicious
- unit of twelve.
- firm round root vegetable red in colour
- basic white sauce made with milk and thickened with a roux.
- a green fruit with a dark green skin and a pit, used in guocamole.
- to cook surrounded by dry heat.
- macaroon type cookie made with bitter-almond paste or apricot-kernel paste.
- a small pastry shell.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- all purpose flour fortified with baking powder as a leavening agent.
- baking dish.
- a natural transparent and odorless substance of fats.
- (French) Milk
- a substance found in many fruits which aid in the formation of jelly.
- vegetable pod used in gumbos
- a smooth creamy soup made with the shells and meat of shell fish.
- pastry filled with fruit, may be covered or not.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- leavening agent
- garlic mayonnaise.
- flavors obtained from barks, roots, seeds etc...
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