STOCKS,SOUPS AND SAUCES

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Across
  1. 4. fish bones or crustacean shells cooked slowly with vegetables and seasonings in water
  2. 8. combination of fresh herbs and vegetables
  3. 10. is an emulsion of egg yolk and liquid butter
  4. 11. made from roux and milk
  5. 12. made from brown stock and brown roux
  6. 13. mix of coarsely chopped vegetables that add flavor, nutrients and color
  7. 14. type of clear soup made from richly flavored stock
  8. 17. acidic cooking liquid
  9. 18. stock used in soups with no meat, or as a flavor enhancer in place of water
  10. 20. ingredients forced through a food blender or processor
Down
  1. 1. mixture of egg yolks and heavy cream
  2. 2. a thick soup
  3. 3. it is known or called as "second stock"
  4. 5. raw bones and vegetables simmered in water with seasonings
  5. 6. English name for bouillon
  6. 7. a culinary sauce made by mixing vinegar and oil and usually seasoning it with salt, herbs and spices
  7. 9. made by combining half brown sauce and half brown stock
  8. 15. cornstarch mixed with a cold liquid
  9. 16. a combination of equal parts by weight of flour and fat
  10. 19. bones and vegetable that have first been browned then simmered in water with seasonings