CrossFood 60

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12345      6
G F Z L B E A R D
  7                 
H A L B O N D I G A R
          8  9   
E G L T R A G A V E
10                     
A E M O N O D I D N N D
    11       
G E L E T G G
  12        13           
R B A K E I C R E O L E E
14        15         
H E R B U S E A R J L
  16      17
S W S I I P
  18    19        20       
T B A M B O O S H O O T C U
21                2223   
R O U X X A N L O A G A R
         
B O S U E
24          25   
S A U C E R C R E
26      27
S T O O C
28  29  30               
D T S O A L L S P I C E H
               
U E P C L O O U
  31          3233     
R W H I S K E Y T A R T
    34             
I C Q U I C H E T N
35      36      37       
A T E M O Y A R A P E E E
    38  39   
N E A O C S Y
  40                 
U B L A N Q U E T T E
41             
H E I F E R A P

Across

  1. hair-like byssus attached to oysters and mussles.
  2. Spanish for meatballs usualy served in a tomato sauce.
  3. used in the making of Tequila
  4. Japanese for dressed food.
  5. to cook surrounded by dry heat.
  6. type of French, Spanish, Indian and African cuisine, originated in the gulf states of America, especially in Louisiana by the Acadians from Quebec.
  7. variety of flavored plant leaves.
  8. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  9. a popular Chinese vegetable.
  10. equal parts of starch (flour) & fat used for thickening sauces.
  11. a gelatinous product of certain seaweeds
  12. thickened stock.
  13. spice made from dried fruit of evergreen belonging to the myrtle family.
  14. mixing tool
  15. pastry filled with fruit, may be covered or not.
  16. pie of custard and cheese
  17. 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.
  18. a soft cookie made with sour cream and sugar.
  19. meats stewed or poached and served in a velvutÈ.
  20. young female cow

Down

  1. clarified butter with no milk solids
  2. gentle mixing technique using a circular motion with a spatula.
  3. Bridegrooms
  4. to insert bacon fat into meat and poultry using special needles.
  5. to lightly coat food with flour, cornmeal or breadcrumbs.
  6. French for lamb.
  7. Mexican for little whims or appetizers.
  8. candied leaf stalks of an aromatic plant.
  9. Italian for verjuice.
  10. thickening agent made from cream and egg yolk, used in sauces.
  11. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  12. to mince or mash and/or force through a sieve.
  13. a rich yeast cake soaked in brandy or kirsch.
  14. a type of sherry
  15. sweetener made from sap drained from various palm
  16. flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
  17. an oven-proof dish used for baking soufflÈs.
  18. cooking vegetables and meat or poultry for long period of time in a covered pot.
  19. an Indian style relish containing cooked or uncooked fruit, vegetables and spices.
  20. definitely the most interesting of all tropical fruits & the most loved fruit of southeast Asia
  21. terminology used for food with a hot sensation, also known as fire or hot.
  22. protein substance found in the bran of wheat kernels.
  23. leavening agent
  24. (French) Egg
  25. The style of
  26. measuring volume in imperial format (8 fluid ounces), also known as c.


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