CrossFood 69

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12  3  4
Y F O L D A
5      6  7  8     
G R A M F I L I A S O N
9    10               
T U M V E L O U T E A R
11                 
O L O R O S O N R O
  12          13       
F E N D I V E C U M I N
14  15     
U D O N E A
  16            17          18
N B E L L I N I A P Š R T I F
19                 
A S I A G O S G I A
      20     
O E U C U R D
  21             
N T E Q U I L A C
22      23     
Z E S T S D C E
    24      252627
A W P O A C H D C
28            29     
C L O V E T U O K R A
  30    31    32         
T A Q U A V I T A E M C L
33           
S T M E A K A
34      35  36      37 
B A K E C C B A P N K V
          38             
¿ A A H R K A M O B O K O
  39                     
B B R O W N S U G A R I S
          40         
A E A R I L Y C H E E
41               
C R E S S P S K E
      42        43   
O T Š Y E A S T R U M

Across

  1. gentle mixing technique using a circular motion with a spatula.
  2. measuring weight in metric format.
  3. thickening agent made from cream and egg yolk, used in sauces.
  4. (French) A sauce made with veal stock
  5. a type of sherry
  6. This salad green is related to the chicory.
  7. This spice is a member of the parsley family and dates back to the Old Testament.
  8. Japanese wheat-flour noodles
  9. made with champagne and peach nectar.
  10. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  11. the coagulated product from soured milk, also used in the making of cheese.
  12. a colorless or pale straw-colored liquor made by fermenting and distilling the sap of the agave plant.
  13. rind of citrus fruit
  14. cooking method using a flavored liquid heated to just under the boiling point.
  15. This spice is the dried, unopened flower bud of the tropical evergreen clove tree.
  16. vegetable pod used in gumbos
  17. Latin for water of life, a clear distilled brandy.
  18. to cook surrounded by dry heat.
  19. Scottish breakfast roll.
  20. A variety of Japanese fish paste cake.
  21. a fine white sugar flavoured with cane molasses
  22. a treasured seasonal fruit native of Fujian, China. it has a thin hard shells that is easy to press open, it contains a small pit, the taste is sweet with a hint of sourness.
  23. Any of various plants belonging to the mustard family
  24. leavening agent
  25. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.

Down

  1. Sweet potato
  2. measuring volume in metric format.
  3. The style of
  4. sweetener made from sap drained from various palm
  5. aromatic and sweet, somewhat minty, and often fermented.
  6. plants that add flavour to food and beverage.
  7. A low-calorie, high-protein, cholesterol-free food made from curdled soy milk
  8. A mixture of onion powder and salt.
  9. Spanish for avacado.
  10. Forcemeat or Stuffing
  11. slowly cooking over low heat, covered.
  12. This milk contains certain protein immune substances that are lacking in cow's milk and infant formulas.
  13. Any of several varieties of the hardy perennial herb from the buckwheat family
  14. California Avocados
  15. a greyish green powder made from unripe mango
  16. A beverage made by soaking leaves in hot water.
  17. to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
  18. rare papaya hybride indiginous to Equidor.
  19. a cracker, thin pieces of bread or toast topped with cheese & other ingredients, served as an appetizer.
  20. to cook using moisture and surrounded by dry heat.
  21. foods prepared and handled according to Jewish religious customs.
  22. firm round root vegetable red in colour


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