Across
- A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts
- Japanese root vegetable
- to pre-cook or partially cook, to tenderize, to aid in the removal of skin of fruits & nuts.
- un-cooked mixture made with flour, eggs and milk.
- Japanese wheat-flour noodles
- variety of flavored plant leaves.
- 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.
- A beverage made by soaking leaves in hot water.
- to slowly raise the temperature of a food product by gradually pouring hot liquid to avoid curdling.
- A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
- to cook in agitated liquid over medium to high heat.
- 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.
- The style of
- A fortified Portuguese wine with an alcoholic strength of more than 16.5%.
- a hot coffee-and-chocolate beverage.
- an enzyme that changes regular sugar (sucrose) into invert sugar.
- powdered calcium sulphate, used as a coagulating agent when making beancurd.
- a fine, uniform dice used mostly for vegetables.
- (French) Crawfish
- fruit of the oak tree.
- a small pastry shell.
- A clear form of brandy that is distilled from cherry juice and pits.
- classic Spanish rice meat and seafood dish
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Down
- soups made with vegetables and meat, poultry or seafood
- The fruit of the cocoa plant.
- Potatoes
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- to cook surrounded by dry heat.
- spooning fat or stock over food while baking to avoid drying out.
- a salty liquid used as a preservative.
- unit of twelve.
- Bridegrooms
- - Wine from grapes used in making fine French champagnes and white burgundies.
- glossy brown sauce
- Switzerland cheese rich semi-soft tasting like gruyËre.
- 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
- A red wine made with the skins and stems removed almost immediately.
- a rich yeast cake soaked in brandy or kirsch.
- French for with juice best known when serving the juice of the beef with prime rib.
- small sliced vegetables or French bread slightly smaller than a baguette.
- This spice is a member of the parsley family and dates back to the Old Testament.
- An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
- equal parts of starch (flour) & fat used for thickening sauces.
- measuring volume and weight in imperial format, abbreviated to oz.
- A strongly flavored herb of the mint family. There are two varieties: winter and summer.
- clarified butter with no milk solids
- Carbonated water that is sometimes flavored with fruit extracts, sugar, and a small amount of quinine,
- A rich, dark reddish-brown Mexican sauce that is often served over poultry
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