Across
- The spice of a certain tree. The lacy membrane around the seed, when dried and powdered, is the spice we call "mace
- a clear jelly from meats, fish and poultry. AssaisonnČ: French for seasoned.
- soluble gummy substance formed from starch by heat & steam
- A culinary herb from the mint family with a mild, sweet sagelike flavor.
- to heat milk to just under the boiling point where small bubbles form along the edge of the pot
- French for served natural or un-cooked.
- Any of several varieties of the hardy perennial herb from the buckwheat family
- Scottish breakfast roll.
- to cook in agitated liquid over medium to high heat.
- a substance that neutralizes acids, also known as forms of salt.
- A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- Japanese wheat-flour noodles
- A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
- English sugar coated yeast bun studded with candied friut.
- The ground-up byproduct that results from the production of tofu.
- mash potatoes enriched with cream and/or egg yolk to produce a faster browning affect when baked.
- Japanese rice wine
- the act of icing or frosting a cake.
- Japanese for deep frying.
- Any of various plants belonging to the mustard family
- An aromatic flower that is dried and used to flavor tea
- Japanese for dressed food.
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Down
- measuring weight in metric format.
- variety of flavored plant leaves.
- A seasoning composed of celery seed and salt.
- bean sweet flavoured dried red and white bean.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- the coagulated product from soured milk, also used in the making of cheese.
- cured lower part a long-jawed pig„s cheeks served cold.
- refers to the French word soup.
- a grass with a bulbous base that has a nice fragrant aroma
- fresh fish poached in a courtbouillon.
- A sturdy dry red Italian wine now more commonly packaged in a Bordeaux-type bottle.
- a small round citrus fruit that turns yellow when ripe
- meat, poultry or seafood which is minced and combined with herbs and other ingedients, cooked in a bain marie and served chilled, it may have a layer of aspic to retain freshness
- Salt pork strips inserted into meat
- A beverage made by soaking leaves in hot water.
- A thick brown syrup that is separated from raw sugar during the refinement process.
- An alcoholic beverage made from light and dark rums, syrup, curacao, and orange and lime juices
- brand name for a flavour enhancer with monosodium glutamate (MSG).
- spooning fat or stock over food while baking to avoid drying out.
- A red wine made with the skins and stems removed almost immediately.
- corn Syrup
- A tasteless dried seaweed that is used as a thickening agent
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