Culinary Crossword 2003-226

FoodReference.com Culinary Crossword 2003-226
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Across

4. Crust formed on top of foods by baking or broiling.
6. Tuber cooked by exposing it to dry heat. (5,6)
9. An older name for 'Baked Alaska' type dessert.
11. Fleshy sweet pear-shaped yellowish or purple multiple fruits eaten fresh, preserved or dried
12. A gin that is heavier and stronger flavored than London dry gin.
13. A well known Cotes-du-Rhone wine. (4,5)
14. Mad cow disease
16. Red fleshy sweet pear-shaped multiple fruit eaten fresh or preserved or dried (9,3)
18. Japanese chicken vegetable soup, aka zoni.
20. Famous liqueur made by Carthusian monks. (5,10)
22. A closed vessel which usually has a spigot.
23. Soup with green peas (5,7)

Down

1. Infectious protein particle thought to be responsible for diseases like scrapie and BSE
2. British: a ready-cooked and highly seasoned pork sausage
3. Spherical gram-positive bacteria occurring in pairs or chains
4. Soft creamy cheese flavored with cherry juice and coated with chopped nuts.
5. A growth-regulating chemical sprayed on fruit trees; entire crop can be harvested at one time
7. A wooden board or platter on which food is served or carved
8. Graduated utensil used to measure quantities.
10. Coffee with spriits, sugar and whipped cream (5,6)
12. A scrubbing cloth for cleaning pans. (3,7)
15. Originally referred to highest grade of China black tea, later, lowest quality.
17. An Italian red wine from Tuscany.
19. Strong dark heavy-bodied porter
21. Remove from the surface of a liquid

Solution

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