Across
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- pastry filled with fruit, may be covered or not.
- A French term that refers to dishes that are served or prepared with whipped cream.
- French for lamb.
- corn Syrup
- a stock prepared with egg then strained to produce a clear flavour-full broth.
- An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
- A clear form of brandy that is distilled from cherry juice and pits.
- wild dark purple tart plum grown in sandy soil along the Atlantic
- small sliced vegetables or French bread slightly smaller than a baguette.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- a rich yeast cake soaked in brandy or kirsch.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- Scottish breakfast roll.
- Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine,
- A dark-brown, rum-based liqueur from Jamaica that features a strong coffee flavor.
- a bright red tropical fruit containing three large black seeds.
- soluble gummy substance formed from starch by heat & steam
- soft drink created by fermenting a blend of sugar and yeast with various roots, herbs, and barks such as sarsaparilla and sassafras.
- An alcoholic beverage made from light and dark rums, syrup, curacao, and orange and lime juices
- A food that has been preserved in vinegar or a seasoned brine.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- to cook using the vapor produced when water boils
- A garden herb with a reddish green stem, thick leaves, yellow flowers, and a mild acidic fatty flavor
|
|
Down
- The style of
- A rich, dark reddish-brown Mexican sauce that is often served over poultry
- A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
- a soft cookie made with sour cream and sugar.
- A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
- utensil used for the application of icing & dough.
- A beverage made by soaking leaves in hot water.
- All-purpose flour
- A tasteless dried seaweed that is used as a thickening agent
- A grape of French origin that produces excellent white wines
- A liqueur made by steeping gin with crushed sloes
- bean sweet flavoured dried red and white bean.
- Polish yeast bread
- meats stewed or poached and served in a velvutÈ.
- type of beer stronger than lager and more bitter due to the hops.
- flavored liquid produced by cooking vegetables, meat, bones, etc. also known as broth.
- vegetable pod used in gumbos
- garnished with almonds.
- refers to the mixture of delicate leaves and herbs in salads.
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- (French) Egg
- A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine.
- measuring volume in imperial format (8 fluid ounces), also known as c.
|