Across
- Spanish for meatballs usualy served in a tomato sauce.
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- licorice flavoured liqueur made with anise seed.
- a light and porous fabric use in many cooking applications, mostly used with a fagot or for straining stocks.
- corn Syrup
- an opened face omelet.
- fresh fish poached in a courtbouillon.
- to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
- decorate
- sweetener made from sap drained from various palm
- definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
- to cook surrounded by dry heat.
- a rich yeast cake soaked in brandy or kirsch.
- a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
- flour a finely ground low protein flour.
- a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
- French for with milk.
- Japanese word for delicious
- pistil of the Crocus
- vegetable pod used in gumbos
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Down
- part of the wheat flour that gives dough its elasticity and strength to hold its structure.
- a sweet liquorice flavoured annual plant used for flavouring
- measuring volume in imperial format, also known as t or tsp.
- rapidly stir.
- Italian for vinegar.
- pastry filled with fruit, may be covered or not.
- a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- an Indian style relish containing cooked or uncooked fruit, vegetables and spices.
- a clear jelly from meats, fish and poultry.
- measuring weight in metric format.
- equal parts of starch (flour) & fat used for thickening sauces.
- Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
- The style of
- variety of flavored plant leaves.
- interchangeable with cinnamon bark, it¥s flavor is sweeter and not as spicy, it¥s thicker and texture is not as smooth as cinnamon.
- Alantic Coast clam
- Sweet potato
- soluble gummy substance formed from starch by heat & steam
- protein portion of the egg whites.
- 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.
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
- Bridegrooms
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