Across
- 4. Rich frosting made from chocolate and whipping cream.
- 7. Small casserole or baking dish.
- 8. Shellfish with only one shell, looks like an ear.
- 9. Traditional Scottish dish, made similar to sausage from organs of sheep.
- 11. Small shellfish, has suddenly had a surge in popularity, must be discarded if dead.
- 14. Alcohol flavoured with herbs and spices, used for flavouring in food and cocktails.
- 16. Small cakes made from chickpeas, oil and water, similar to pancakes.
- 17. Rich creamy soup made with shellfish.
- 19. Frozen dessert, similar to Sherbet but without eggs or dairy.
- 21. One of five taste sensations, perception of savory.
- 23. Soybean curd, high in protein.
- 26. Fat separated out from whole milk to make cream and butter.
- 29. Important staple food, consumed around the world.
- 30. Garlic Mayonnaise
- 31. Italian sauce made from olive oil, basil, parmesan, pine nuts and other ingredients.
- 32. Used for thin acurate slicing of fruits and vegetables, name similar to musical instrument.
- 35. Prepared in the style of Nice, typically including tomatoes, olives, garlic and anchovies.
- 36. Protective outer lining on cheese, typically edible if odd tasting.
- 39. French term for flakey open faced tart.
- 41. Rich, sweet or savoury, fluffy/creamy dish.
- 42. To cut food into thin strips, often using a mandolin.
- 45. Traditional fish soup from provence.
- 48. Italian term for sheep's milk cheese.
- 49. Confectionary dough commonly made using almonds, sugar and egg whites.
- 50. Boil down and reduce volume, used with vinergars and wines.
- 53. Popular gold coloured mushroom, wide cap, nutty, earthy flavour.
- 54. Vegetable often confused with Sweet Potatoes.
- 55. Sweet syrup that remains after extracting sugar from sugarcane.
- 56. Root vegetable, popular on roast beef sandwiches.
- 58. To melt fat.
- 60. Breaking down sugars under intense heat, resulting in browning.
- 62. Japanese method of deep frying in egg based batter.
- 65. General catch all term for stew like foods that may or may not contain meat.
- 69. Sausage made from calf or pigs head, aka Fromage de tete de porc or Brawn.
- 70. Type of bean used in making falafel and hummus.
- 71. Root vegetable also known as the mexican potato.
- 73. Type of syrup, very Canadian, delicious on many foods.
- 74. A traditional meat pairing with Bordeaux.
- 77. A Spirit or beverage meant to be served before eating.
- 78. Broth made from meat or fish.
- 80. Preserve food product in brine solution.
- 82. Small green fruit, shares its name with the people from where it's grown.
- 83. Pickled immature flower buds commonly used in Italian Cuisine.
- 85. Great red wine for sweet teriyaki and berbecue.
- 87. Important crop in the Mediterranean.
- 88. Liqueur tastes like almonds, made from apricot pits.
- 91. Plant whose leaves and seeds have a licorice taste.
- 92. flavourful liquid commonly used for soup.
- 93. Light dishes served before the main meal in italian cuisine.
- 94. Long, slow cooking of meat in small ammount of liquid.
- 95. Greek cheese made from sheep's milk.
- 97. A method of cooking meat in its own fat, commonly used for duck.
- 98. Dish served garnished with almonds.
- 99. A decorative piece added to finish the appearance of a dish.
- 100. Classically paired with lamb.
Down
- 1. Paste made from ground sesame seeds.
- 2. to flame foods by dousing in alcohol and setting on fire.
- 3. Type of water fowl.
- 4. Term for the innards of poultry.
- 5. Spice used for various purposes from soft drinks to pickled versions in japanese cuisine.
- 6. Type of swiss cheese, made from cows milk, well cured, named for town in switzerland.
- 10. Tomato based vegetable soup.
- 12. Thick puree style sauce typically made from fruit such as tomato or raspberry.
- 13. Liquor, commonly referred to as the Green Fairy, once thought to cause hallucinations.
- 15. Leaves from the coriander plant, commonly used in mexican and asian cuisine.
- 18. Fatty meat that makes everything taste better.
- 20. Type of japanese cuisines, sauce using soy sauce and sugar or honey.
- 22. Rich sauce made from beef stock and sweet wine or sherry, then reduced.
- 24. Food served typically melted from a central pot on table.
- 25. A spanish pork sausage.
- 27. Meaning made in the style of florence, common type of egg.
- 28. Dish containing raw beef, egg and onion.
- 33. vegetable like fruit related to Tomatoes and Potatoes.
- 34. Root vegetable, typically garnet coloured.
- 37. Large waterfowl used for foie gras.
- 38. Type of cream popular with scones.
- 40. Fruit that has been cooked with syrups and flavourings, often used as a topping or side.
- 41. Slightly soft german cheese from vosges area, great with riesling.
- 43. French term for small, simple and elegant desserts.
- 44. British sauce, name purposely designed to confuse.
- 46. A common fish paired with Pinot Noir.
- 47. Mexican dish, meat/vegetables in cooked corn dough and wrapped in corn husk.
- 51. Small Hors d'oeuvre with a bread base toped with savory meat, fish cheese or caviar.
- 52. Term for Baby goat.
- 55. Ground seeds from plant of same name, makes yellow or sometimes brown/green condiment.
- 57. Korean condiment made from fermented vegetables. Very spicy.
- 59. Seems like a grain, I actually a seed, great source of protein, similar texture to rice.
- 61. Small silver fish, typically salted and packed, common in mediteranean.
- 63. Soybean paste, commonly made into soup.
- 64. Thick stewlike creole dish.
- 66. Deboned poultry leg stuffed with ground beef and cooked.
- 67. deep fried garbanzo bean patties.
- 68. A spanish term for Spit Roasted Goat Kid
- 72. Creamy cheese would be delicious with Sancerre or Chablis.
- 75. Latin american dish, raw fish, citrus juice, often tomatos and onion, may be hors d'oeuvre.
- 76. Type of hawaiian tuna, used also for sushi and sashimi.
- 78. Hors d'oeuvre of bite sized vegetables, frequently served with chicken wings.
- 79. Beaten egg whites and sugar, frequently pie topping.
- 81. Coagulated milk from the cheesemaking process.
- 84. Enzyme from stomach of young cows, used to curdle milk.
- 86. This brand is one of the most visible types of bitters currently available.
- 89. Large flightless bird from Africa, would often be paired with Pinotage.
- 90. Middle eastern dish, pressed lamb chicken or beef shaved from spit.
- 96. Pungent herb, used in salads and teas, thought to help sleep.