Across
- leavening agent
- small sliced vegetables or French bread slightly smaller than a baguette.
- 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.
- large firm textured fish.
- also known as sodium chloride
- hair-like byssus attached to oysters and mussles.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- corn Syrup
- quickly cooking over high heat while shaking the pan.
- slowly cooking over low heat, covered.
- (French) Milk
- Scottish breakfast roll.
- milk sugar.
- The style of
- to cook in agitated liquid over medium to high heat.
- 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.
- to mince or mash and/or force through a sieve.
- frothy custard
- measuring weight in metric format.
- definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
- foods prepared and handled according to Jewish religious customs.
- boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
- classic Spanish rice meat and seafood dish
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Down
- French for served natural or un-cooked.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- hard grain used for animal feed and malted in whiskey and beer.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- (BOH) known as the kitchen of a restaurant.
- two legs of lamb or a large cut of beef.
- Bridegrooms
- to cook surrounded by dry heat.
- pastry filled with fruit, may be covered or not.
- salted and dried Hawaiin fish. also known as bigeye scad.
- sweet crystals (regular sugar) obtained from the juices of sugar cane and sugar beet.
- fine stringy fiberous sprouts are grown for salads and sandwhiches.
- spooning fat or stock over food while baking to avoid drying out.
- plants that add flavour to food and beverage.
- Spanish for meatballs usualy served in a tomato sauce.
- turn liquids into gasses
- Small shallow baking dish
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- from the mint family this green leafy herb is used in
- Italian for vinegar.
- gentle mixing technique using a circular motion with a spatula.
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