A to Zuppa CAPS Culinary Crossword

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Across
  1. 1. Fermented, cooked soybeans made into a firm, dense cake with a nutty flavour. Great for vegan menus
  2. 6. Put dry ingredient through a fine sieve
  3. 8. Combine ingredients without affecting the air in the mixture
  4. 15. Italian for 'Chickpea'
  5. 17. _____, also known as the razor clam
  6. 18. A flat fish, that has a place at the table
  7. 19. Type of rice used for risotto
  8. 21. Cooling counter balance sauce for spicy Indian dishes
  9. 22. Popular cooking style, Nose to ____
  10. 23. Known particularly around Florida and the Caribbeans for making delicious fritters
  11. 26. Also identified as Pulpo
  12. 27. Tender young calf, 1-3 months old
  13. 28. A la _____, French garnish of carrots
  14. 29. Spanish for 'Cheese'
  15. 32. Spit grilled pork make up the meat in Tacos Al ______
  16. 33. Blue ______ cheese, Stilton for example
  17. 35. Red leaf, Italian chicory with bold, bitter notes
  18. 38. Thicker than yogurt, salted and strained and originates from the Levant
  19. 40. Hard for Pavlova, soft for Baked Alaska
  20. 42. Crescent shaped blade with vertical wooden handles. Nigella likes to use one
  21. 44. Indonesian fried rice dish, ____ Goreng
  22. 45. To plunge food into hot water briefly, and then into cold water to interrupt cooking
  23. 48. Japanese for 'Trusting' Put your trust in the sushi chef. Essentially a tasting menu
  24. 50. Also knows as 'Pigs feet'
  25. 55. Dish made with the tail end of the tenderloin; Tournedos _______
  26. 57. Mexican green tomato
  27. 58. Translates as 'smothered'
  28. 60. Highly seasoned, pickled vegetable relish. Served with a slice of terrine perhaps
  29. 64. Inserting fat into a special needle and threading it through the meat
  30. 65. Japanese for 'Chopsticks'
  31. 69. Large migratory fish, known for its flesh but more for its roe
  32. 70. Also known as Courgette
  33. 73. Italian bread stick originating in Turin
  34. 75. Served with aioli and spiced tomato sauce: Patatas _______
  35. 76. To partially cook a food that will be finished later
  36. 77. Fruit that is synonymous with luxury and hospitality
  37. 79. Special bread prepared for Jewish holidays, often braided
  38. 80. An enriched French bread with high egg and butter content, had a good run as a burger bun
  39. 83. Greek spinach pie
  40. 84. Coconut flavored egg nog from Puerto Rico
  41. 85. Small, plump game bird not eviscerated as entrails are considered a delicacy
  42. 87. Young, edible, tightly coiled fern frond. Seasonal availability
  43. 89. Spanish for 'Orange'
  44. 91. Classic French garnish for fish like Sole, involving grapes
  45. 92. Long, small, white, mushrooms, clumped together like under cooked spaghetti
  46. 93. Bechamel derivative, containing crayfish
  47. 94. Preserve containing the rind of Seville oranges, good on toast
  48. 95. Ground beef in the UK
  49. 96. Strongly flavoured garlic mayonnaise from Provence, France also a mother sauce in Spain
  50. 97. is used to make File powder, used in Gumbos
Down
  1. 2. Young hen, less than one year old
  2. 3. Herb belonging to the mint family
  3. 4. Chinese dumpling, perfect in soup
  4. 5. Pork salumi product, from Calabria. Highly seasoned and spreadable too
  5. 7. Form of clarified butter
  6. 9. Also known at St. Peter's fish, John ____
  7. 10. The name for the skin that forms on top of soy milk when heated
  8. 11. When natural fat is absent, tying fat like bacon around a joint of meat to add fat, and heat protection and moisture
  9. 12. ____ Gras
  10. 13. Polish specialty dumpling, can be savory or sweet
  11. 14. Derivative mother sauce, containing blood orange, juice and/or rind. Used for green beans or asparagus for example
  12. 15. Small, decorative food usually eaten in one bite
  13. 16. French for 'Lemon'
  14. 20. Type of rice used for Paella
  15. 23. Popular Mexican cheese
  16. 24. Also known as Rambutan
  17. 25. German for 'Sugar'
  18. 30. Also a movie, Fried green ________
  19. 31. Spanish word for 'Beans'
  20. 34. _______ Muffin
  21. 36. The other name for starfruit
  22. 37. ____ Log or Buche-De Noel
  23. 39. Bi Bim ___, Korean rice dish
  24. 41. Rollmops are this type of fish
  25. 43. Sausage of French origin used in Cajun cuisine
  26. 45. Indirect heat transfer method: ____ Marie
  27. 46. Tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta
  28. 47. Processed white fish that is made into imitation crab legs
  29. 49. Angler fish, or Sea Devil known as 'poor man's lobster' (ugly too!)
  30. 51. Green onion, spring onion or ________
  31. 52. Creole spiced rice dish
  32. 53. Japanese term referring to small, marinated pieces of chicken on skewers that are then grilled
  33. 54. Blackstrap ________
  34. 56. Greek sauce, consisting of yogurt, cucumber, dill, and garlic
  35. 59. North African hot chili pepper paste
  36. 61. The 'chameleon of the sea'
  37. 62. Almond confection, used in pastry applications
  38. 63. Satsuma orange, or language spoken in China
  39. 66. Also known as the European flat oyster
  40. 67. French for 'Ham'
  41. 68. Italian for 'Sugar'
  42. 71. Classic sauce for Eggs Benedict
  43. 72. Served as an appetizer, fried triangular pastries filled with vegetables or meat broth
  44. 74. Root vegetable known as the 'oyster plant'
  45. 78. Writer Brillat-_______, or a variation on a baba cake
  46. 81. Sandwich: Corned beef, Swiss cheese, sauerkraut, and sourdough rye. Served hot or cold. Russian dressing suggested!
  47. 82. The delicious bottom crust of the paella
  48. 86. Greek for 'Joy of the mountain' also known as wild marjoram
  49. 88. Simple French mollusc dish; ______ Frites
  50. 90. Famous culinary family, also a classic base for sauces