Across
- 4. → Cook food in water at 100°C
- 5. → Upper limb part of poultry
- 9. → Sauce made from mustard seeds
- 10. → Cook food quickly in sealed steam vessel
- 12. → Bulb that adds aroma and flavor
- 13. → Liquid from animals, adds creaminess
- 14. → Shallow cooking vessel for frying or sautéing
- 18. → Waterfowl used for meat and eggs
- 21. → Sauce with sugar and vinegar
- 27. → Game bird often roasted
- 30. → Soup made from fish stock
- 32. → Cook food uncovered in oven with dry heat
- 33. → Soup made from chicken stock
- 35. → Appliance for baking or roasting food
- 36. → Cook food with alcohol set aflame
- 37. → Citrus fruit that adds tangy flavor
- 40. → Appliance for blending or beating ingredients
- 41. → Sweet, smoky sauce for grilled meats
- 44. → Cold Spanish tomato soup
- 46. → Staple grain used worldwide
- 47. → Clarified clear soup
- 48. → Tool for straining or sifting ingredients
- 49. → Female chicken
- 50. → Lower leg part of chicken
- 53. → Cook food with dry heat in an oven
- 54. → Cook food using vapor from boiling water
- 58. → Soup thickened by blending vegetables
- 59. → Meaty front part of poultry
- 61. → Powder from grains, used in baking
- 63. → Wild bird prized for game meat
- 64. → Sauce flavored with curry spices
- 66. → Sauce of tomatoes, onions, peppers
- 67. → Fat from milk, adds richness
- 70. → Spicy Thai soup
- 71. → Spicy fruit that adds heat
- 74. → Ingredient that binds and enriches food
- 75. → Tool for checking food temperature
- 80. → Tool for gripping and lifting food
- 81. Pin → Tool for flattening dough
- 83. → Cook food gently in liquid below boiling
- 85. → Mineral used to season and preserve food
- 86. → African bird raised for meat
- 88. → Cook food in a small amount of fat
- 89. → Fat used for cooking and frying
- 90. → Tool for removing skin from fruits/vegetables
- 91. → Soup made from lentils
- 92. → Italian vegetable soup
- 94. → Liquid base from bones and vegetables
- 95. → Brown food, then cook slowly in liquid
- 99. → Microorganism that makes dough rise
- 100. → Filipino rice porridge soup
- 103. → Soup with noodles as main ingredient
- 104. → Sweetener from cane or beet
- 105. → Tool for serving soups or stews
- 108. → Powder used to thicken sauces
- 109. → Filipino sour tamarind soup
- 110. → Creamy soup from shellfish
- 112. → Plant leaves used for flavoring
Down
- 1. → Round container for mixing ingredients
- 2. → Small game bird with delicate meat
- 3. → Sauce of butter, egg yolk, lemon
- 6. → Wild birds hunted for food
- 7. → Dressing of oil and vinegar
- 8. → Soup thickened with milk or cream
- 11. → Small bird sometimes eaten as game
- 15. → Vietnamese noodle soup
- 16. → Dairy product that adds richness
- 17. → Clear soup from meat or vegetables
- 19. → Sauce of parsley, garlic, vinegar, oil
- 20. → Cook food slowly in liquid until tender
- 22. → Large bird often roasted whole
- 23. → Male chicken
- 24. → Sauce of mayo and pickles
- 25. → Deep vessel for boiling or simmering food
- 26. → Cook food using electromagnetic waves
- 28. → Spice that adds heat or pungency
- 29. → Tool for cutting or slicing food
- 31. → Natural sweetener from bees
- 34. → Sauce of basil, garlic, nuts, and oil
- 38. → Flat surface for chopping food
- 39. → Act of removing feathers from poultry
- 41. → White sauce of milk and roux
- 42. → Cook food directly under high heat
- 43. → Soup made from assorted vegetables
- 45. → Salty sauce from fermented soybeans
- 51. → Sauce made from cooked tomatoes
- 52. → Tool for draining pasta or vegetables
- 54. → Brown surface of food quickly at high heat
- 55. → Covering of birds, removed before cooking
- 56. → Cook food directly over flame or heat source
- 57. → Tool for beating or mixing batter
- 59. → General term for avian species
- 60. → Tool for flipping or spreading food
- 62. → Brown sauce with stock and tomato
- 65. → Japanese noodle soup
- 68. → Thick soup with milk or cream
- 69. → Sauce of light stock and roux
- 72. → Common domestic bird used for meat/eggs
- 73. → Tool for measuring liquid or dry ingredients
- 75. → Filipino chicken ginger soup
- 76. → Bulb vegetable with strong flavor
- 77. → Brown food with radiant heat
- 78. → Large bird with rich meat
- 79. → Sauce made with melted cheese
- 82. → Tool for shredding cheese or vegetables
- 84. → Sour liquid used for flavoring/preserving
- 86. → Sauce made from meat drippings
- 87. → Cook food quickly in hot oil
- 88. → Cook food gently below boiling point
- 92. → Cold sauce of egg yolk and oil
- 93. → Thick sauce made from oysters
- 94. → Flavor and preserve food with smoke
- 96. → Young pigeon used for meat
- 97. → Flat container for holding or baking food
- 98. → Heat sugar until it turns golden brown
- 101. → Fruit used in sauces and soups
- 102. → Large flightless bird farmed for meat
- 106. → Briefly boil food, then cool quickly
- 107. → Garlic-flavored mayonnaise
- 111. → Tool for measuring or stirring food