CrossFood 56

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1234
G A T B
5              67         
A L B O N D I G A T E M P E R
         
U I C A A
      8        9  10
T S E A N I S E T T E
11          12             
C H E E S E C L O T H P A N
        1314       
U N H O K A R O R Z
           
P U S O T Y
151617      18  19     
G F R I T T A T A P N M
             
R O N R L I E
20            21        2223 
A U B L E U E B L A N C H C S
           
M X Y O E A
24  25           
Q R G A R N I S H
26    2728             
G U R Y D U R I A N B S
  29         
A B A K E O I
      3031    32
H M X A B A B A
33    34            35   
G A S T I M B A L E A B T
    36      37     
Y U Z R B S C A K E
  38            39             
P G L I A D I N A U L A I T R M
             
S T N M A K O
40             
U M A M I I G Y
  41              42     
M S A F F R O N O O K R A

Across

  1. Spanish for meatballs usualy served in a tomato sauce.
  2. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  3. licorice flavoured liqueur made with anise seed.
  4. a light and porous fabric use in many cooking applications, mostly used with a fagot or for straining stocks.
  5. corn Syrup
  6. an opened face omelet.
  7. fresh fish poached in a courtbouillon.
  8. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  9. decorate
  10. sweetener made from sap drained from various palm
  11. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  12. to cook surrounded by dry heat.
  13. a rich yeast cake soaked in brandy or kirsch.
  14. a tapered mold for cooking or molding food, usually custards are baked in this, rice is shaped using this utensil.
  15. flour a finely ground low protein flour.
  16. a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
  17. French for with milk.
  18. Japanese word for delicious
  19. pistil of the Crocus
  20. vegetable pod used in gumbos

Down

  1. part of the wheat flour that gives dough its elasticity and strength to hold its structure.
  2. a sweet liquorice flavoured annual plant used for flavouring
  3. measuring volume in imperial format, also known as t or tsp.
  4. rapidly stir.
  5. Italian for vinegar.
  6. pastry filled with fruit, may be covered or not.
  7. 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.
  8. measuring volume in imperial format (8 fluid ounces), also known as c.
  9. an Indian style relish containing cooked or uncooked fruit, vegetables and spices.
  10. a clear jelly from meats, fish and poultry.
  11. measuring weight in metric format.
  12. equal parts of starch (flour) & fat used for thickening sauces.
  13. Italian grown short grain rice high in starch which gives risotto it¥s creamy texture, the grain is shorter than short grain rice.
  14. The style of
  15. variety of flavored plant leaves.
  16. interchangeable with cinnamon bark, it¥s flavor is sweeter and not as spicy, it¥s thicker and texture is not as smooth as cinnamon.
  17. Alantic Coast clam
  18. Sweet potato
  19. soluble gummy substance formed from starch by heat & steam
  20. protein portion of the egg whites.
  21. 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.
  22. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  23. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  24. Bridegrooms


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