CrossFood 57

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123456      7
B W B Y A C E T O H
  8            9     
E A E R A T E U C A K E
        1011  12     
I X P A P A E L L A R
           
G S C I N B
  13  14                   
N C H A R C U T E R I E T A
        15  16 
E G R R P A T Š
    17  18             
T N E S C A L O P E Š A
19               
S I M M E R U L H
  20                21
L A M A R A N T H I L
22           
F O L D I N A
23  24              2526     
J O Q U E N E L L E B Z I T I
27  28     
A L A S O T
    29              30     
R P B O U Q U E T G A R N I
        31    32
L E E L L I M E
    33    34          35
S R B ¬ T A R D E E N B
        36   
B I A N K G E
      37                       
E T S A C O R N S Q U A S H R A
             
R I I H S O R
  38                    39     
G F I L Š P O W D E R H C U R D
  40       
V K A R O T
41            42     
E N Z Y M E S Z E S T

Across

  1. Italian for vinegar.
  2. to sift.
  3. flour a finely ground low protein flour.
  4. classic Spanish rice meat and seafood dish
  5. preserved pork products.
  6. meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
  7. to cut into thin slices sideways.
  8. to cook in liquid over low heat, slow agitation.
  9. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  10. gentle mixing technique using a circular motion with a spatula.
  11. poached dumpling of veal or chicken
  12. Bridegrooms
  13. The style of
  14. herbs and spices tied together, used in flavoring stocks, sauces and soups.
  15. a small round citrus fruit that turns yellow when ripe
  16. loaf of bread slightly larger than a baguette.
  17. oval greenish squash with an orange flesh.
  18. dried sassafras leaves used as a thickening agent, also known as gumbo filÈ.
  19. the coagulated product from soured milk, also used in the making of cheese.
  20. corn Syrup
  21. 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.
  22. rind of citrus fruit

Down

  1. various deep fried sweets, fritters etcÖ
  2. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  3. Scottish breakfast roll.
  4. leavening agent
  5. measuring volume in imperial format (8 fluid ounces), also known as c.
  6. variety of flavored plant leaves.
  7. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  8. a small West Indies deep-red
  9. measuring volume in metric format.
  10. Italian for lamb.
  11. oily paste of ground sesame seeds
  12. main ingedient in curry powder and often coupled with fennel seed,
  13. (French) Milk
  14. Norwegian cow's milk cheese
  15. to cook in agitated liquid over medium to high heat.
  16. French term for a light alcholic beverage comsummed before a meal.
  17. type of beer stronger than lager and more bitter due to the hops.
  18. foods baked in pastry.
  19. from the mint family this green leafy herb is used in
  20. thin silver salt cured fish
  21. hair-like byssus attached to oysters and mussles.
  22. Buckwheat grouts


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