Across
- 4. / large meatballs made from ground veal or beef, rice, and spices (Algerian and eaten with Dafina)
- 5. / refined rice dishes (pilaf or polou)
- 7. / Common ________ dishes -- Crempogs (type of pancake), Bara birth (fruit bread), Lavarbread, Leek soup or “Granny’s stew”, Caerphilly (Famous Welsh cheese)
- 9. / Dutch cheese
- 12. / Common classic _______ dishes -- Irish stews, Boxty (dishes with grated raw potato), Bacon and cabbage, Coddle (stew of “leftovers”), Colcannon ( mashed potato with kale or cabbage
- 15. / term for braising (German)
- 16. / became the center of the Irish diet after 50 years - brought from South America from Spain - Led to famine in 1845
- 17. Tartars / fermentation of cabbage (taught to them from the Chinese), as well as the consumption of raw slices of meat
- 22. / roasting whole lamb over fire on a spit
- 23. Gigot / lamb or mutton (Scottish Dish)
- 25. / leavening breads fermented milk products
- 26. / the use of vinegar roast raisins (German)
- 28. / tamales with olives and capers
- 30. Careme / became personal Chef to Alexander I
- 31. / Eat using only the ______ hand and three fingers unless it is unmanageable (North Africa)
- 32. / world for braising (German)
- 36. de volailles / Chicken Kiev
- 37. / saffron and ginger
- 39. / an elaborate buffet full of choices from hot and cold delicacies
- 40. / a stew cooked from Friday thru Saturday and eaten for lunch on Sunday
- 41. / The ______ -- Islamic North Africans that crossed the Strait of Gibraltar
- 42. / swedish meatballs
- 43. / salt preserved lemons -- only use the rind (pulp is thrown away)
- 44. / pan fried cutlet (German)
- 46. / “communal” oven (North Africa)
- 49. / term for potato salad (German)
- 51. / is a rich stewed named after the earthenware pot it is cooked in
- 52. / Cassava root - Poisonous in its raw state was the staple starchn- Cooking reduces harmful poisons
- 53. / Russian version of the “smorgasbord”
- 54. / largest of the nation’s states in the U.K. and is located on the island of Great Britain
- 57. Pozharsky / croquettes meet butter stuffed chicken
- 59. / word for simmered (German)
- 60. /term used for fire roasting or barbeque (Caribbean)
- 61. / Largest country by area in the world
- 62. / swedish sausage
- 63. / "thick sliced" bacon (Scottish Dish)
- 66. / Comprised of two countries: Northern Ireland (part of the UK) and Southern Ireland which is independent
- 68. / term used for "killing a small fish and placing it back in the water to attract larger fish" (Caribbean)
- 69. / thin pancakes (Russia)
- 70. / ground offal meat mixed with oatmeal and put into a sheep’s stomach (Scottish dish)
Down
- 1. / containing tomatoes and cassava
- 2. / term for apple sauce (German)
- 3. / Common _______ dishes -- Fish and chips, Meat pies, Rib Roasts with yorkshire pudding, Pound cake, Scones and Liver and onion
- 4. / crème anglaise made with coconut milk
- 5. / German ________ techniques -- Smoked, cured, or cooked wursts (pork), Bier (beer; preserved grain), Brot (bread; preserved grain, Pokelfische (pickled herring)
- 6. kapusta / Russian term for "sauerkraut"
- 8. / Couscous is made by steaming the couscous in a ________. (Only made correctly if it has been steamed 3 times and wetted in between with cold water and separated)
- 10. / method of sun-drying and spicing meat in strips and then preserving them in fat
- 11. Saxons / two main tribes in the British Isles
- 13. Cheese / Scottish cheddar
- 14. / German Pastry
- 18. Smokies / smoked haddock (Scottish Dish)
- 19. / the only Scandinavian country that is connected to European mainland
- 20. / Scandinavian Traders
- 21. / generic name for Indian spice blend
- 24. / term for pan fried (German)
- 27. / Scandinavian descendants from France - they were believed to have introduced peas and a system of land organization based on lords and nobles
- 29. / air dried cod treated with lye
- 32. / grave salmon (Russia)
- 33. / refers to spice made from cassia bark – related to true cinnamon (usually what is sold as cinnamon in US)
- 34. / cumin and paprika
- 35. mit apfeln / term form red cabbage with apples (German)
- 37. / Arabic word for West
- 38. / served with hot pepper sauce
- 45. / term for stewed (German)
- 47. Temptation / casserole made from pickled pickled sprat (similar to an anchovie), potatoes, onion, and cream
- 48. / known as the Scandinavian mariners -- preservation methods include: Salt curing, air drying, pickling, and fermenting
- 50. the Great / Largest culinary influence because of the heavier use of potato in their cuisine (German)
- 51. / beef and onion stew
- 55. / stew of okra and lamb from Tunisia
- 56. / term for simmered (German)
- 58. Masala / Indian “warm” spice blend
- 64. / Russian noodles usually served in a broth soup
- 65. / Hands are always washed before the meal because they are considered ________ (North Africa)
- 67. Raiders / brought their techniques of salted and dried cod, herring, and smoked salmon