Food & Drinks Crossword Puzzles

battered fish rings, they can be pitted or stuffed with anchovies, it is the piece of meat, generally pork, minced, seasoned and introduced into the …

also called vegetable strainer, used to grate, slice, and shred. often used for cheese, made of rubber or silicone. used to scrape the food from the …

cooking food in deep boiling liquid (not oil), browning food in fat then cooked with liquid in covered pan. starts with b, frying in a little oil in …

i am the national dish of scotland, i am like crepes but i'm thick and fluffy, i am greasy and fishy. i can be found as street food in the streets of …

buttercream, meat that ferments, the slowest dinner ever, modified food, kids favorite desert, only caught in water, sourest candy, food as god …

fortified wine that's often served as an after-dinner drink, french brandy that's made from grapes, clear spirit that serves as the base of a classic …

another word for when you feel something, the amount of food you are given is known as a _ , the thing you eat with dinner to make it healthier that …

transparent gel that can be tinted any color for decorating or writing, the container that hold your decorating tip and decorating icing, concentrated …

porridge is made with this, flour is made from this, many cuisines use this eg in risottos or pilaf, grown at high altitudes in the andes, the central …

a person who does not eat meat or animal products, a healthy food you can serve in buns with burgers, name of the german city hamburgers come from, …

soft and sticky, not having a strong taste or character or not showing any interest or energy, very wet from having absorbed liquid, containing salt, …

the complicated truth here is that most nuts are actually _ because they generally open on their own & leave the shell. the term “nut” implies …

cook in an oven, cut into small pieces, cook in water at high temperature, mix ingredients with a circular motion, cut into thin pieces, cook in hot …

an evening meal, cubes added to a gin and tonic, an orange vegetable, a ukrainian green soup, a sauce used a lot in chinese dishes, when you chop this …

formed by the coagulation of milk and is produced in a wide range of flavors, textures and forms. it is packaged and sold under highly recognized …

this aroma could be reminiscent of soil or found in mushrooms and root vegetables, an intense flavor; could be used to describe a gravy, easy to cut …

better source of fiber and nutrients than white, can be grated right on salads, 7 grams of fiber versus fresh grapes with 1 gram of fiber, amount (%) …

characteristic or quality of something, something able to flow like water, to mix a solid into a liquid, the state of being hard, right for some …

what item is not added back into the the grains after is has been milled, what provides protein and energy from carbohydrates, whole grains contain, …

what can stock be used for, what do you use to thicken a soup, what is a cold emulsion sauce, what stock cooks for 20 minutes, what can you use to …

this ingredients provides structure, these are measured by filling cup and then leveling, contains little gluten, contains a lot of gluten, provides …

the day of the week pancake day is on, a drink that normally comes from cows, a chocolate spread that people like on their pancakes, a period of time …

melted to easily blend into fillings and batters, can be molded, this ingredient make the texture seem thicker and improve the whipping qualities, …

what to do after combining ingredients, pasta, made from tomatoes, yellow dairy product, how to get water off the noodles, tube style meat, hot dog …

to cook the fat out of meat using a low heat. strain any solid chunks from the fat before you store, to make shallow cuts into the surface of foods …

an action that you do to most of the vegetables in an omelette, the part of the cooker omelettes are cooked on, the name of a spanish omelette, a …

easy to chew or cut; opposite of tough, cooked in hot oil or fat until the food is crispy and brown, cooked in an oven or over an open flame, often …

to cut meat through the middle without completely separating the halves and then spread the halves evenly. this technique makes stuffing easier and …

veal, chicken or fish stock, stock reduction, a liquid semisolid product that is used in preparing other foods, stock and tomatoes, emulsion made from …

sat used in france that is collected when seawater is trapped in salt marshes and the water evaporates from the sun and the wind, herb mixture that …