Across
- flour milled from durum wheat, similar to farina.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- measuring weight in imperial formal also known # or abbreviated to lb
- to cook in agitated liquid over medium to high heat.
- Baked pumpkin
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- refers to the French word quadrille, the markings produced when food is grilled on a broiler, also known as branding.
- firm round root vegetable red in colour
- Japanese wheat-flour noodles
- quickly cooking over high heat while shaking the pan.
- meats stewed or poached and served in a velvutÈ.
- Small shallow baking dish
- cooking method using a flavored liquid heated to just under the boiling point.
- equal parts of starch (flour) & fat used for thickening sauces.
- sweetener made from sap drained from various palm
- licorice flavoured liqueur made with anise seed.
- mixing tool
- Bridegrooms
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- to cut lengthwise to produce a thinner product.
- The style of
- pistil of the Crocus
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Down
- measuring volume and weight in imperial format, abbreviated to oz.
- East Indian for pickled & salted relish.
- a protein of wheat, the portion of the gluten which is the cause of it¥s elasticity.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- hard lemon flavoured candy made with barley water and sugar.
- (French) Crawfish
- a sweet juicy red berry from Hawaii.
- mountain plums
- Japanese word for delicious
- to stuff meat, fish, poultry with forcemeat or rice.
- a vegetable
- corn Syrup
- soft unripened cheese
- means lye fish, white fish preserved in a lye solution of birch ash, also known as saltcod.
- a salty liquid used as a preservative.
- clarified butter with no milk solids
- flour a finely ground low protein flour.
- widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
- a rich yeast cake soaked in brandy or kirsch.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- pastry filled with fruit, may be covered or not.
- Scottish breakfast roll.
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