CROSSWORD PUZZLE ABOUT PREPARING STOCKS, SOUP, SAUCES.

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Across
  1. 2. fish bones or crustacean shells cooked slowly
  2. 6. a type of clear soup made from richly flavored stock.
  3. 7. is a mixture of egg yolk and heavy cream.
  4. 8. it is removed before stock is used.
  5. 11. a french word for mashed.
  6. 14. A flavorful liquid
  7. 15. mixed of coarsely chopped vegetables.
  8. 16. usually served at the start of the meal.
  9. 18. a broth made by stewing meat.
  10. 19. raw bones and vegtables simmered in water with seasonings.
  11. 20. always begin with cold water.
Down
  1. 1. combination of fresh vegetables and herbs.
  2. 3. is a mixture of vinegar and oil
  3. 4. english name for bouillon.
  4. 5. made from emulsion of egg yolk and liquid butter
  5. 9. cornstarch made with a cold liquid.
  6. 10. bones and vegtables that have first been browned.
  7. 12. is a thickened sauce.
  8. 13. are thin and full of flavor.
  9. 17. need to be reduced.