Food

Edit Answers
123456789101112131415161718192021222324252627282930
Across
  1. 3. — easy to press; not hard
  2. 6. — cooked over direct heat on a metal rack or over flames
  3. 10. — tastes like food cooked over burning wood or charcoal
  4. 11. — flavored by exposure to wood fumes
  5. 12. — sharp and sometimes unpleasant, like black coffee; not sugary
  6. 14. — thin and light with a quick snap when bitten
  7. 16. — thick and smooth like dairy; no lumps
  8. 17. — needs a lot of biting; not soft
  9. 18. — lively, sharp taste like yogurt or citrus
  10. 19. — slowly cooked in plenty of liquid
  11. 21. — cooked in an oven until browned on the outside
  12. 23. — flavored with leaves like basil or mint; plant-like aroma
  13. 24. — browned first, then slowly cooked with a small amount of liquid
  14. 25. / Hot — contains chili heat; the opposite of mild
  15. 26. — completely covered in hot oil until crisp
  16. 28. / Umami — rich, meaty taste; not sugary
  17. 29. — full of liquid
  18. 30. — cooked in an oven with dry heat
Down
  1. 1. — light and airy
  2. 2. — kept in vinegar or salty liquid to preserve and add a sharp taste
  3. 3. — tastes like sugar; the opposite of bitter
  4. 4. — very oily
  5. 5. — changed by tiny living things to add sour or complex taste
  6. 7. — sharp taste like lemon; not mild
  7. 8. — cooked in water heated until it bubbles strongly
  8. 9. — tastes like roasted nuts; warm and toasty
  9. 10. / Smooth — very even and soft in the mouth; no rough pieces
  10. 11. — quickly cooked in a little oil while mixing constantly in a very hot pan
  11. 13. — easy to cut and bite; the opposite of tough
  12. 15. — has a strong taste of salt
  13. 17. — firm and loud when you bite; makes a crackling sound
  14. 20. — cooked by hot vapor, not touching the water
  15. 22. — cooked in oil in a pan
  16. 25. — clings to fingers or teeth
  17. 27. — gently cooked in hot liquid below a full bubble