Foods II - Ch. 49 & 50, Vocab.

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Across
  1. 3. Armenia, sauteed grains cooked in a seasoned liquid with dried fruit and nuts or strips of meat.
  2. 5. Russia. Salted eggs of the Sturgeon, a large fish; major export of Russia.
  3. 7. Korean, fermented vegetables such as cabbage, daikon radish, or cucumbers, using salt, peppers, garlic and chilis in water.
  4. 8. India, mixture or puree of legumes, onions, chilis, and tomatoes.
  5. 10. Polish dumplings made with noodle dough.
  6. 13. Chinese sauce, thick, sweet, and salty paste with fermented soy, chilis, vinegar, and garlic.
  7. 14. India, rounded, clay, charcoal-burning oven
  8. 16. Japan, seaweed wrapper
  9. 18. Russia. small, yeast-leavened, buckwheat pancakes.
  10. 19. Russia. dumplings
Down
  1. 1. Polish smoked sausage.
  2. 2. Czech. Type of pastry with fillings, fruits, cheeses, fruit butter, nuts, or poppy seed paste.
  3. 4. Indian dish of vegetables, legumes, sea food, and/or meat & highly seasoned sauces.
  4. 5. India, zesty condiment made from fruit, sugars, spices, and vinegar
  5. 6. Sweet and sour Polish stew. Includes sauerkraut, pork, apples, cabbage and kielbasa.
  6. 9. Japanese, raw fish & shellfish served with condiments
  7. 11. Japanese, vinegar-dressed rice combined with sashimi or rolled in nori.
  8. 12. Latvia, rich, yeast oval or pretzel-shaped coffee cake.
  9. 15. Chinese, a large white radish with a mild flavor
  10. 17. Cantonese bite size dishes eaten at tea or between courses of a banquet, artistic and varied.