CrossFood 62

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1          2  3    4
C A S T E R S U G A R B
    5      6 
U H F U M E T A
7      8  9 
A L E E A L A R
10      11    12           
B O I L T R E A C L E T N Q
         
Š S S I U
  1314        15               
C B P A T Š I L A N G O U S T E
               
H A I A A I E T
      1617           
A R L J A G G E R Y T
            18    19     
M D A S O D C A L O R I E
20        21       
E T O U F F Š E I K
        22          23
L L A P O U N C E R A
        24         
I G T G F R A P P E
      25 
N G I G P
26          27            28 
B A T O N O C R Y O V A C A L
      29     
A T P L I M E
30      31  32   
S W E A T S A A J
    33              34   
T E A Q U A V I T M W A X
    35           
E M C U P M O O C
36      37               
B A P E B L I N D B A K E
  38           
E O E U F I E S
39         
L Y C H E E

Across

  1. super fine sugar, also known as bar sugar.
  2. a concentrated stock added to sauces.
  3. type of beer stronger than lager and more bitter due to the hops.
  4. The style of
  5. to cook in agitated liquid over medium to high heat.
  6. a direct by-product of sugar cane produced when making mollasses,
  7. 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
  8. (French) Crawfish
  9. sweetener made from the juices of sugar cane stalks, sold as hard or semi-sweet unrefined sugar cane, flavour is similar to mollasses.
  10. Unit of heat
  11. crawfish or shrimp slowly stewed or braised with vegetables.
  12. measuring volume and weight in imperial format, abbreviated to oz.
  13. partly frozen syrups or creams etcÖ
  14. small sliced vegetables or French bread slightly smaller than a baguette.
  15. the process to wrap foods in plastic while removing all the air to prevent spoilage & meat can easily age
  16. a small round citrus fruit that turns yellow when ripe
  17. slowly cooking over low heat, covered.
  18. Scandinavian liquor made from potatoes or grain, flavoured with caraway seed.
  19. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  20. measuring volume in imperial format (8 fluid ounces), also known as c.
  21. Scottish breakfast roll.
  22. 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.
  23. (French) Egg
  24. 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.

Down

  1. 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.
  2. clarified butter with no milk solids
  3. boat shapped pastry shell filled with either savoury or sweet.
  4. spoon cabbage
  5. a sweet liquorice flavoured annual plant used for flavouring
  6. basic white sauce made with milk and thickened with a roux.
  7. Italian semi-soft light yellow cheese when aged for a year becomes good for grating.
  8. northern Italian light fruity red wine.
  9. style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
  10. Salt pork strips inserted into meat
  11. type of packaging letting a little amount of air into the food prolonging its life in most cases.
  12. vegetable pod used in gumbos
  13. a blend of herbs and spices contained in a pouch (cheesecloth) used in stews, soups and sauces.
  14. brandy made from apple cider.
  15. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  16. spooning fat or stock over food while baking to avoid drying out.
  17. ice cream on top of pie
  18. fermented soybean cake, high in protein.
  19. garlic mayonnaise.
  20. a soft cookie made with sour cream and sugar.


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