T.L.E. Activity

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Across
  1. 2. Often served as an appetizer and does not contain solid ingredients.
  2. 4. Mix of coarsely chopped vegetables to add flavor.
  3. 6. Made from brown stock and brown roux.
  4. 8. made by stewing meat, fish and vegetables in water.
  5. 9. Is a flavorful liquid made by bones or vegetables.
  6. 13. Is an emulsion of egg yolk and liquid butter.
  7. 16. Stock used in soups with no meat or as a flavor enhancer
  8. 17. Thickened sauce
  9. 19. Raw bones and Vegetables simmered in water with seasonings
Down
  1. 1. made from richy flavored stock and involves a technique called clarifying.
  2. 3. French word for mashed.
  3. 5. Combination of fresh herbs and vegetables.
  4. 7. English name of bouillon
  5. 8. Bones and vegetables that have been first browned then simmered in water with seasonings.
  6. 10. The most craved kind of soup.
  7. 11. Fish bones or crustacean shells cooked slowly with vegetables and seasonings
  8. 12. Combining half brown sauce and half brown stock
  9. 14. A slurry cornstarch mixed with a cold liquid.
  10. 15. known as cream or white sauce, made from roux and milk
  11. 18. Is a mixture of egg yolks and heavy cream.