Across
- French for with juice best known when serving the juice of the beef with prime rib.
- Polish yeast bread
- middle eastern long grain rice with nut-like flavour and aroma.
- terminology used for food with a hot sensation, also known as fire or hot.
- French for with milk.
- A clear, colorless, almost odorless unaged liquor made from potatoes, and sometimes from corn, rye, or wheat.
- An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
- fruit of the oak tree.
- German stew made from rabbit
- Japanese wheat-flour noodles
- boneless cut of meat stuffed, poached in court bouillon and served chilled, glazed with aspic.
- principal nitrogenous part of milk
- firm round root vegetable red in colour
- A bean beverage. Believed to have originated in Ethiopia
- Japanese dish of deep fried tofu.
- refers to the French word soup.
- corn Syrup
- This European herb has a flavor similar to that of cucumber.
- turnovers with dried fruit or sweet meat filling
- the coagulated product from soured milk, also used in the making of cheese.
- refers to materials which comes into contact with acidic foods and do not react to the acids, glass and stainless steel are examples.
- Sweet potato
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Down
- tubular pasta
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- Mexican style sour cream
- Scottish breakfast roll.
- This spice comes from the inner bark of a tropical evergreen tree.
- mayonnaise mixed with tomato puree and pimiento.
- A beverage made by soaking leaves in hot water.
- salted and dried Hawaiin fish. also known as bigeye scad.
- a type of sherry
- food that is dipped in a batter and deep fried, these foods may be meat, fish, poultry or vegetables.
- These are the sun-dried, then pickled buds of a bush native to the Mediterranean.
- (French) Milk
- utensil used for the application of icing & dough.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled
- type of beer stronger than lager and more bitter due to the hops.
- A sweet, clear liqueur that has been flavored with caraway seed, cumin, and fennel.
- variety of flavored plant leaves.
- The thick, sweet liquid made by bees from the nectar of flowers.
- A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
- A liquor distilled from wine or other fermented fruit juice and aged in wood
- a sweet juicy red berry from Hawaii.
- (French) Egg
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