CrossFood 72

This crossword was created by FBWorld.com with EclipseCrossword - www.eclipsecrossword.com

1234
       
5    67           
                     
8                 
                   
        9          10
                     
    11            12     
                         
1314      15 
             
  16      17  18           
                           
19    20    21  22   
                     
  23            24
                 
  25        26      27   
                         
28                 
                   
      29   
           
  30  31         
                 
      32               
                       
33          34 
               
      35      36  37 
                     
  38    39      40     
                       
41      42         
                   
43                 
                   
    44           
                 
45             
               

Across

  1. A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts
  2. Japanese root vegetable
  3. to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
  4. un-cooked mixture made with flour, eggs and milk.
  5. Japanese wheat-flour noodles
  6. variety of flavored plant leaves.
  7. a minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.
  8. A beverage made by soaking leaves in hot water.
  9. to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
  10. A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
  11. to cook in agitated liquid over medium to high heat.
  12. There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.
  13. The style of
  14. A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
  15. a hot coffee-and-chocolate beverage.
  16. an enzyme that changes regular sugar (sucrose) into invert sugar.
  17. powdered calcium sulphate, used as a coagulating agent when making beancurd.
  18. a fine, uniform dice used mostly for vegetables.
  19. (French) Crawfish
  20. fruit of the oak tree.
  21. a small pastry shell.
  22. A clear form of brandy that is distilled from cherry juice and pits.
  23. classic Spanish rice meat and seafood dish

Down

  1. soups made with vegetables and meat, poultry or seafood
  2. The fruit of the cocoa plant.
  3. Potatoes
  4. hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
  5. to cook surrounded by dry heat.
  6. spooning fat or stock over food while baking to avoid drying out.
  7. a salty liquid used as a preservative.
  8. unit of twelve.
  9. Bridegrooms
  10. - Wine from grapes used in making fine French champagnes and white burgundies.
  11. glossy brown sauce
  12. Switzerland cheese rich semi-soft tasting like gruyËre.
  13. 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
  14. A red wine made with the skins and stems removed almost immediately.
  15. a rich yeast cake soaked in brandy or kirsch.
  16. French for with juice best known when serving the juice of the beef with prime rib.
  17. small sliced vegetables or French bread slightly smaller than a baguette.
  18. This spice is a member of the parsley family and dates back to the Old Testament.
  19. An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
  20. equal parts of starch (flour) & fat used for thickening sauces.
  21. measuring volume and weight in imperial format, abbreviated to oz.
  22. A strongly flavored herb of the mint family. There are two varieties: winter and summer.
  23. clarified butter with no milk solids
  24. Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine,
  25. A rich, dark reddish-brown Mexican sauce that is often served over poultry


This crossword puzzle was created by FBWorld.com with EclipseCrossword. Try it today—it's free!