Across
- 5. Developed in the 1950’s by finding a way to make a coating adhere to a piece of deboned meat, then fried; a most popular fast food item now
- 8. Began in Southeast Asia with preserving fish using fermented rice
- 10. Typically ingredients are butter, heavy cream, parmesan cheese, chicken, pasta
- 11. Typically made from unleavened dough of wheat flour mixed with water or eggs, then formed into shapes
- 13. The popular variation of this 5th century BC Mediterranean food, is often attributed to Teressa Bellissimo of the Anchor Bar in Buffalo, New York, in the 1960’s
- 14. Chef Auguste Escoffier popularized these with Caesar, Nicoise & Waldorf
- 15. A version, dipped in wheat or mochi batter, fried, may be cheese filled or potato-coated
Down
- 1. Lower part of the chicken leg
- 2. A small cut of beef, taken from the long, cylindrical muscle that runs along the spine of the cow
- 3. Began as a topped street bread; 1889 a version was created for Queen Margherita of Italy
- 4. Gerreidae family; often used as bait but larger ones may be eaten; served whole as Frita
- 6. “Light Meal”, Mexican dish consisting of a fried tortilla, filled and folded
- 7. Spanish dish originating from Valencia, containing rice, tomatoes, onions; Symbol of togetherness & community spirit
- 9. From the 15th century Old Norse root word, many cuts include porterhouse, sirloin, ribeye
- 10. Spicy stew of Mexican origin containing meat, peppers, various spices, tomatoes & sometimes beans
- 12. Harvesting & consuming of this are ancient practices dating back to the Upper Paleolithic period between 50,000 - 10,000 years ago