FOOD
Across
- 5. a sauce made by mixing the fat and juices exuded by meat during cooking with stock and other ingredients
- 6. a sticky yellowish-brown fluid made by bees and other insects from nectar collected from flowers, eaten as a sweet food
- 7. cream cream, typically sweetened, that has been beaten until it is light and fluffy
- 9. board a board on which vegetables and other types of food are chopped
- 11. cooked by prolonged exposure to heat in an oven or over a fire
- 13. the oval seeds of a tropical South American plant, often roasted and salted and eaten as a snack
- 15. the first course of a meal
- 16. the purple egg-shaped fruit of a tropical Old World plant, which is eaten as a vegetable; an aubergine
- 17. the kinds of food that a person, animal, or community habitually eats
- 18. the flesh of a cow, bull, or ox, used as food
- 19. not cooked
Down
- 1. a seasoned pureed condiment usually made from tomatoes
- 2. powder a mixture of sodium bicarbonate and cream of tartar, used instead of yeast in baking
- 3. food made of flour, water, and yeast mixed together and baked
- 4. cooked by steaming
- 8. a dish consisting of oatmeal or another meal or cereal boiled in water or milk
- 10. remove the outer covering or skin
- 12. a chiefly freshwater fish of the salmon family, found in both Eurasia and North America and highly valued for food
- 14. yellow seeds of a particular type of a plant, eaten as a vegetable
- 15. a liquid dish, typically savoury and made by boiling meat, fish, or vegetable