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Food 101

Across
A white sauce, made from a white roux (butter and flour) and milk. Mother sauce of mornay.
Max's on Broad's owners last name.
Referred to as Dutch sauce an emulsion of egg yolk, liquid butter, water and lemon juice.
A flowering plant species in the carrot family. Uncooked it has a mild licorice flavor and crunchy texture.
The lights above the bar are from ________ airport.
Author of "The Raven".
The basic method of making _________ is to prepare a dark brown roux, to which veal stock is added, along with browned bones, pieces of beef, vegetables, and various seasonings. Tomato paste is added towards the end of the process.
A mixture of onion, celery and bell pepper.
Delicacy grown wild and hunted by pigs.
It is found in wheat, barley, rye, oat, related species and hybrids and products of these.
What type of factory are the overhead lights in the downstairs dining area from?
Down
Who was the president of the C.S.A.
This hotel used to have alligator's in it's lobby.
A dish in which tomatoes are a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme.
What is the traditional protein used in Waterzooi?
In preparing a _______ sauce, a light stock such as chicken or fish stock, is thickened with a blond roux.
A mixture of onions, carrots, and celery.
Flour and fat cooked together and used to thicken sauces.