Food & Simple Recipes

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Across
  1. 1. Taste that is not sweet.
  2. 5. Increase sugary taste.
  3. 6. Smooth paste made from cooked food.
  4. 8. Overall taste impression of a dish.
  5. 12. Flat cooking vessel used on a stove.
  6. 15. Main dish of a meal.
  7. 16. Storage place for dry cooking supplies.
  8. 18. Cook gently just below boiling point.
  9. 21. Sharp taste often found in dark foods.
  10. 22. Remaining food after a meal.
  11. 24. Small dish served before the main course.
  12. 27. Measured amount served to one person.
  13. 30. Clear liquid made by simmering ingredients.
  14. 31. Savory taste often described as meaty or brothy.
  15. 32. Soft mixture placed inside food.
  16. 33. Habitual pattern of eating.
  17. 35. Value related to health and energy.
  18. 36. Reduce food into small shreds.
Down
  1. 1. Deep container with a handle for heating liquids.
  2. 2. Smaller dish served with a main item.
  3. 3. Soak food in liquid to improve taste.
  4. 4. Cook using hot vapor from water.
  5. 7. Keep food safe for longer storage.
  6. 9. Tool used to beat or blend mixtures.
  7. 10. Cut into small uniform cubes.
  8. 11. Change food using natural microorganisms.
  9. 13. Decorative addition placed before serving.
  10. 14. Outer firm layer formed during baking.
  11. 17. Pourable mixture used before frying or baking.
  12. 19. Cook using dry heat, often uncovered.
  13. 20. Tool designed to remove outer layers of produce.
  14. 23. Process ingredients until smooth.
  15. 24. Body reaction to certain foods.
  16. 25. Individual item used to prepare a meal.
  17. 26. Add flavor using salt, herbs, or spices.
  18. 28. Basic food eaten regularly.
  19. 29. Style of cooking linked to a culture or region.
  20. 33. Thick mixture of flour and liquid before shaping.
  21. 34. Way food feels when eaten.