Across
- This is a term that refers to the driest champagnes.
- This European herb has a flavor similar to that of cucumber.
- cooking vegetables and meat or poultry for long period of time in a covered pot.
- the coagulated product from soured milk, also used in the making of cheese.
- a substance that neutralizes acids, also known as forms of salt.
- Japanese for dressed food.
- hard fat with a high degree of heat resistance, used for greasing pans for products with a prolonged shelf life.
- measuring weight in metric format, also known as Kg.
- a sauce made from the juice of fruit, pureed and forced through a fine strainer to remove any lumps or seeds, usually goes under the food product.
- aerating and mixing dry ingredients (especially flour) by passing the powder through a mesh screen.
- salted and dried Hawaiin fish. also known as bigeye scad.
- sweetener made from sap drained from various palm
- 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.
- a bright red tropical fruit containing three large black seeds.
- similar to a baking stone but thinner and less expensive.
- to cook over high heat for a short period to lock in juices (steak) or achieve quick coloring (chicken skin).
- Switzerland cheese rich semi-soft tasting like gruyËre.
- type of beer stronger than lager and more bitter due to the hops.
- ingredients of a sandwich presented on top of thee bread.
- Mexican white cheese made from cows milk.
- macaroon type cookie made with bitter-almond paste or apricot-kernel paste.
- tubular pasta
- style of cooking rice where the ingredients and liquid are measured and cooked together so there is no excess liquid when done
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Down
- a leavener used in baked goods that produces carbon dioxide bubbles that make the dough rise.
- This milk contains certain protein immune substances that are lacking in cow's milk and infant formulas.
- A popular culinary herb of the mint family with a flavor similar to that of sweet marjoram or thyme
- An unaged liquor using distillates from barley, corn, or rye, and juniper berries.
- Two popular members of this mint family herb are "garden and "wild" Both varieties are used widely in cooking and to season vegetables, meats, poultry, fish, soups, and sauces. It is the key ingredient to "bouquet garni."
- mixing tool
- part of the wheat flour that gives dough its elasticity and strength to hold its structure.
- a formed creamy custard, also known as bavarois.
- (French) A sauce made with veal stock
- to cook using moisture and surrounded by dry heat.
- measuring volume in imperial format (8 fluid ounces), also known as c.
- 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.
- classic Spanish rice meat and seafood dish
- Sweet potato
- The style of
- add liquid to pan
- This spice is the dried, unopened flower bud of the tropical evergreen clove tree.
- leavening agent
- French for with milk.
- A beverage made by soaking leaves in hot water.
- An herb with a pungent flavor described as a cross between licorice and cloves.
- A slightly sweet liquor distilled from fermented sugar-cane juice or molasses.
- a open top tart filled with cream or custard, topped with fruit and glaze.
- Japanese wheat-flour noodles
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