CrossFood 59

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1  2    34       
                     
  5        67
               
      8               
                       
9               
                 
  1011        12 
                 
13    14      15     
                     
  16          17   
                   
        18       
                 
1920    21     
               
  22    23           
                     
24         
           
  25  26  27   
               
28        29               
                           
      30  31     
                 
32                 
                   
    3334      3536
                 
  37                 
                     
  38      39         
                     
  40                     
                         
41                 
                   
 
 

Across

  1. leavening agent
  2. small sliced vegetables or French bread slightly smaller than a baguette.
  3. an herb that grows wild in wetlands, it has a strong fragrant aroma, used for a special curry noodle dish in Singapore with the same name.
  4. large firm textured fish.
  5. also known as sodium chloride
  6. hair-like byssus attached to oysters and mussles.
  7. measuring volume in imperial format (8 fluid ounces), also known as c.
  8. corn Syrup
  9. quickly cooking over high heat while shaking the pan.
  10. slowly cooking over low heat, covered.
  11. (French) Milk
  12. Scottish breakfast roll.
  13. milk sugar.
  14. The style of
  15. to cook in agitated liquid over medium to high heat.
  16. 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.
  17. to mince or mash and/or force through a sieve.
  18. frothy custard
  19. measuring weight in metric format.
  20. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  21. foods prepared and handled according to Jewish religious customs.
  22. boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
  23. classic Spanish rice meat and seafood dish

Down

  1. French for served natural or un-cooked.
  2. a open top tart filled with cream or custard, topped with fruit and glaze.
  3. hard grain used for animal feed and malted in whiskey and beer.
  4. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  5. (BOH) known as the kitchen of a restaurant.
  6. two legs of lamb or a large cut of beef.
  7. Bridegrooms
  8. to cook surrounded by dry heat.
  9. pastry filled with fruit, may be covered or not.
  10. salted and dried Hawaiin fish. also known as bigeye scad.
  11. sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
  12. fine stringy fiberous sprouts are grown for salads and sandwhiches.
  13. spooning fat or stock over food while baking to avoid drying out.
  14. plants that add flavour to food and beverage.
  15. Spanish for meatballs usualy served in a tomato sauce.
  16. turn liquids into gasses
  17. Small shallow baking dish
  18. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  19. from the mint family this green leafy herb is used in
  20. Italian for vinegar.
  21. gentle mixing technique using a circular motion with a spatula.


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