meats, soup, salad, sauces

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Across
  1. 5. white roux + milk or cream
  2. 6. flavored liquid from bone\veggies.
  3. 8. tomatoes\veggies cooked into thick sauce
  4. 10. sheep less than 1 yr old
  5. 11. voluntary based on size\quality of meat
  6. 12. cattle more than 1 yr old
  7. 15. thickened by pureeing main ingredient
  8. 16. agency that checks meat for safety
  9. 17. blonde roux + light colored stock chicken
  10. 18. large salad with protein
  11. 19. meat checked for safety and wholesomeness
  12. 20. meat from pig
  13. 21. substance that keeps oil and vinegar mixed
  14. 24. brown roux + dark stock like beef
  15. 27. salad usually contains gelatin or fruit
  16. 28. thick soup containing shellfish
  17. 29. ice bath, stir, refrigerate
  18. 30. thick soup made w\ cream ex: cream chicken
Down
  1. 1. egg yolks, melted butter, lemon juice
  2. 2. 145, seafood, lamb, veal, pork
  3. 3. salad served with main course
  4. 4. 165 F
  5. 7. 3:1 ratio of oil to vinegar
  6. 9. mayonnaise\seasonings make thick dressing
  7. 13. any bird raised for food
  8. 14. 155 F
  9. 22. 50% onion, 25% celery, 25% carrots
  10. 23. thickener made from = parts fat\flour
  11. 25. divide into small, shallow containers
  12. 26. young cattle usually 1-3 months old
  13. 29. thick soup usually made with potatoes