CrossFood 58

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3839                   
                       
40        41           
                       
     
     

Across

  1. flour milled from durum wheat, similar to farina.
  2. measuring volume in imperial format (8 fluid ounces), also known as c.
  3. measuring weight in imperial formal also known # or abbreviated to lb
  4. to cook in agitated liquid over medium to high heat.
  5. Baked pumpkin
  6. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  7. refers to the French word quadrille, the markings produced when food is grilled on a broiler, also known as branding.
  8. firm round root vegetable red in colour
  9. Japanese wheat-flour noodles
  10. quickly cooking over high heat while shaking the pan.
  11. meats stewed or poached and served in a velvutÈ.
  12. Small shallow baking dish
  13. cooking method using a flavored liquid heated to just under the boiling point.
  14. equal parts of starch (flour) & fat used for thickening sauces.
  15. sweetener made from sap drained from various palm
  16. licorice flavoured liqueur made with anise seed.
  17. mixing tool
  18. Bridegrooms
  19. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  20. to cut lengthwise to produce a thinner product.
  21. The style of
  22. pistil of the Crocus

Down

  1. measuring volume and weight in imperial format, abbreviated to oz.
  2. East Indian for pickled & salted relish.
  3. a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
  4. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  5. hard lemon flavoured candy made with barley water and sugar.
  6. (French) Crawfish
  7. a sweet juicy red berry from Hawaii.
  8. mountain plums
  9. Japanese word for delicious
  10. to stuff meat, fish, poultry with forcemeat or rice.
  11. a vegetable
  12. corn Syrup
  13. soft unripened cheese
  14. means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
  15. a salty liquid used as a preservative.
  16. clarified butter with no milk solids
  17. flour a finely ground low protein flour.
  18. widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
  19. a rich yeast cake soaked in brandy or kirsch.
  20. cooking vegetables and meat or poultry for long period of time in a covered pot.
  21. pastry filled with fruit, may be covered or not.
  22. Scottish breakfast roll.


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