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Foodreference.com June 13, 2001 Culinary Crossword
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Across
1. Meat (especially mutton) stewed with potatoes and onions
5. Eurasian plant cultivated for its seed and as a forage crop
7. A dish, as of vegetables, fish, custard, or pastry, that is cooked and served in a small mold.
8. The liquid in which vegetables or meat have be cooked
9. Hard dry sharp-flavored Italian cheese; often grated
11. Implements for cutting and eating food
13. A ribbonlike strip of pasta
15. A kitchen appliance used for cooking food
16. The skinned tail of cattle; used especially for soups
17. Empty of liquid; drain the liquid from
20. Escoffier
22. An open vessel with a handle and a spout for pouring
24. A small tasty bit of food
25. Pan with a convex bottom, used for frying in Chinese cooking
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Down
1. Maize
2. Aromatic substances of vegetable origin used as a preservative
3. Relish
4. Asiatic onion with slender bulbs; used as early green onions
5. French blue cheese
6. Raise.
10. A certain food cooked slowly and for a long time in liquid
12. Atomic number 50
14. Oblong cream puff
18. Primitive chlorophyll-containing mainly aquatic eukaryotic organisms lacking true stems and roots and leaves
19. Used for e.g. baskets and hats or as fodder
20. The part of a forequarter from the neck to the ribs and including the shoulder blade
21. Wild plum of northeastern United States having dark purple fruits with yellow flesh
23. Soft-finned fish
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Solution
Copyright 2001 James T. Ehler |
