CrossFood 74

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Across

  1. Scottish breakfast roll.
  2. a open top tart filled with cream or custard, topped with fruit and glaze.
  3. method of producing a smooth, creamy mixture by blending in an electric mixer at low speed.
  4. sweetener made from sap drained from various palm
  5. Sweet potato
  6. A slightly bitter spice taken from the root of a plant in the ginger family. Usually available ground, this spice is used to flavor baked goods, curries, fish, poultry, gravies, salads, and dressings.
  7. pastry filled with fruit, may be covered or not.
  8. a sweet liquorice flavoured annual plant used for flavouring
  9. all purpose flour fortified with baking powder as a leavening agent.
  10. An alcoholic beverage made from light and dark rums, syrup, curacao, and orange and lime juices
  11. A Swedish spiced-wine punch containing boiled fruit and brandy
  12. California Avocados
  13. vegetable pod used in gumbos
  14. a rich yeast cake soaked in brandy or kirsch.
  15. to free fat from the connective tissue of meats by means of heat.
  16. A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dried leaves and seed it was a symbol of good luck for first-century Romans.
  17. a slightly sweet flavoured weed used in salads and for cooking, high in protein.
  18. The style of
  19. This term refers to fine German white wines that are smooth, not too dry, relatively low in alcohol, have a delicate fragrance, and are often slightly effervescent.
  20. measuring volume in imperial format (8 fluid ounces), also known as c.
  21. The Prickly Pear cactus fleshy leaves ("paddles.
  22. A fortified wine named after a Portuguese island
  23. brand name for a flavour enhancer with monosodium glutamate (MSG).
  24. an enzyme present in germinated barley, potatoes etcÖ

Down

  1. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  2. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  3. rind of citrus fruit
  4. (French) Milk
  5. A tiny colored sugar pellet used to decorate cakes, cookies, candies, etc.
  6. A mild, aromatic herb of the parsley family
  7. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  8. A beverage made by soaking leaves in hot water.
  9. Inner portion of coarsely ground hard wheat
  10. a natural transparent and odorless substance of fats.
  11. A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods
  12. add liquid to pan
  13. Miso made from wheat.
  14. highly seasoned marinade used to flavour and preserve foods and is served chilled.
  15. protein substance found in the bran of wheat kernels.
  16. A tropically flavored alcoholic beverage made with coconut cream, pineapple juice, and rum
  17. foods prepared and handled according to Jewish religious customs.
  18. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  19. widely used in Greek kitchens and very popular in Indian kitchens where they call it dhals
  20. a clear jelly from meats, fish and poultry. AssaisonnÈ: French for seasoned.
  21. type of beer stronger than lager and more bitter due to the hops.
  22. Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine,
  23. spooning fat or stock over food while baking to avoid drying out.


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