FoodReference.com Culinary Crossword 2003-217 by James T. Ehler
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    Across

    3. Free of extraneous elements of any kind.
    5. Most restaurant kitchens have one, but most homes do not.
    8. This spirit may be spelled with or without the 'e.'
    12. Greek soup with tripe and pigs feet.
    13. Butter and sugar creamed together with brandy or other flavoring and served with rich puddings.
    15. A protozoa, its last name is Parvum, found in contaminated water supplies and salad vegetables that were fertilized with manure.
    17. Sterilizer.
    19. A piece of meat of a size for slicing into more than one portion.
    22. The food and drink of the gods; mortals who ate it became immortal.
    23. The back part of the hindquarter of a meat animal.
    25. Vietnamese: pork.
    26. Russian: A cutlet of chicken or salmon, covered with flour or bread crumbs and sautéed in butter.
    28. French: Nut, or a cut of veal.

    Down

    1. Acute contagious bacterial infection marked by the formation of a false membrane in the throat and other air passages causing difficulty in breathing.
    2. A large vessel for making coffee or tea.
    3. To twist or braid bread.
    4. A moose in Europe.
    6. Used for stir-frying.
    7. First 3 letters of illiness commonly caused by food handlers, contaminated water or shellfish.
    9. French for syrup.
    10. Small boat shaped pastry shell.
    11. Russian soup with salted cucumbers.
    12. French water.
    14. Turkish soup of beef stock & small meat-filled dumplings, garnished with yogurt, thyme and mint.
    16. A cooking time.
    18. The IMPS are illustrated & described in The Meat Buyer's Guide published by this association.
    20. Japanese chicken soup served over rice cakes.
    21. Wild plum of northeastern United States having dark purple fruits with yellow flesh.
    24. Animal hunted for food or sport.
    27. Goes with tail.
Solution

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