Across
- super fine sugar, also known as bar sugar.
- a concentrated stock added to sauces.
- type of beer stronger than lager and more bitter due to the hops.
- The style of
- to cook in agitated liquid over medium to high heat.
- a direct by-product of sugar cane produced when making mollasses,
- 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
- (French) Crawfish
- sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
- Unit of heat
- crawfish or shrimp slowly stewed or braised with vegetables.
- measuring volume and weight in imperial format, abbreviated to oz.
- partly frozen syrups or creams etcÖ
- small sliced vegetables or French bread slightly smaller than a baguette.
- the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
- a small round citrus fruit that turns yellow when ripe
- slowly cooking over low heat, covered.
- Scandinavian liquor made from potatoes or grain, flavoured with caraway seed.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- Scottish breakfast roll.
- term used to indicate a pie shell that is pre-baked with a weight (beans or a pie plate) over it to prevent large air bubbles from forming.
- (French) Egg
- 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.
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Down
- fat from the internal organs (kidneys) of cows and sheep, characteristics are crumbly and dry, used in steamed puddings, also known as tallow and atora.
- clarified butter with no milk solids
- boat shapped pastry shell filled with either savoury or sweet.
- spoon cabbage
- a sweet liquorice flavoured annual plant used for flavouring
- basic white sauce made with milk and thickened with a roux.
- Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
- northern Italian light fruity red wine.
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
- Salt pork strips inserted into meat
- type of packaging letting a little amount of air into the food prolonging its life in most cases.
- vegetable pod used in gumbos
- a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
- brandy made from apple cider.
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- spooning fat or stock over food while baking to avoid drying out.
- ice cream on top of pie
- fermented soybean cake, high in protein.
- garlic mayonnaise.
- a soft cookie made with sour cream and sugar.
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