Across
- 2. This technique is simply steaming, usually in banana leaves or in foil. This is used in Eastern India and other parts of India for fish and vegetables.
- 4. A small half-moon shaped ravioli is known as?
- 6. This is the process of tempering foods with the final addition of spices and ghee. It is used for most lentil dishes. Indian
- 9. A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made is known as?
- 10. 'Cha ye dan' (Mandarin name) are delicious, darkened ______?
- 11. A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parmesan. This is known as?
Down
- 1. Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual identity is known as a?
- 2. First searing the item (browning the outside at a very high heat), and then partially covering it with liquid and simmering at a low heat. Italian / Multiple
- 3. In Japan, what is the most popular topping for Pizza at Dominos?
- 5. These foods are boiled. The best-known subcategory is Nabemono, one-pot tabletop cookery in which the ingredients are simmered in a lightly seasoned broth, then usually dipped into a flavorful sauce. Japanese
- 7. These are fried foods. Famous dishes include Tempura, Kagiage (a batter-dipped, deep-fried patty of vegetables and shrimp), and Tonkatsu (a breaded, deep-fried pork cutlet). Japanese
- 8. A term, meaning "to the bite", used to describe the correct degree of doneness for pasta and vegetables.