FoodReference.com Culinary Crossword 2003-203 by James T. Ehler
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Across
1. Japanese Quince.
3. A low woody perennial plant usually having several major branches.
7. Pantropical vine widely cultivated in several varieties for its large tuberous root.
10. "the soul and quintessence of sauces." F. Marin
11. Powdered sassafras leaves used to thicken soups & stews.
12. Fried cabbage and potatoes.
13. Elongate fatty-fleshed fish found in fresh water in Europe and America; with a continuous vertical fin but no ventral fins.
14. A fence or wattle built across a stream to catch or retain fish.
16. A delicate buttery cake leavened with eggs.
18. A small cut of meat including part of a rib cut from a young sheep.
21. A fabricated, boneless cut from the beef primal sirloin, used for a roast or cut into steaks. Last letter is missing.
22. Subterranean plant structure.
23. A descriptive term in recipes, commonly used with onion, pepper, or potato.
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Down
2. An European effervescent mineral water, first letter is A.
4. Vietnamese: pork.
5. A tool for working with a particular edible emulsion of fat globules.
6. Male odor detector.
8. A lichen sometimes used as food, but with little nutritional content.
9. Two saucepans, one fitting inside the other.
10. Perfected in 1928 by Walter Diemer of the Fleer Company.
11. The ripened reproductive body of a seed plant served as a liquid food.
15. An annual Old World plant in the mustard family, formerly cultivated for its leaves that yield a blue dye.
17. A thin porridge of usually oatmeal or cornmeal.
19. Swine, Bibb, Beefsteak.
20. Metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid.
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SOLUTION
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