foods 30 soups and sauces

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Across
  1. 1. is a clear soup that can be made with various ingredients and flavors
  2. 4. boiling the liquid until the solid particles suspended in it concentrate and thicken the resulting sauce
  3. 7. the ____ are considers the creators of classical sauces
  4. 8. A ____ is used to lightly thicken some broth's
  5. 9. a consomme is a bouillon clarified with ___ white
  6. 11. Spices are grown in a _____ environment
  7. 13. the chemicals that produce aroma are ___ soluble
  8. 16. taste like soap to some people
  9. 17. ____ herbs are stored in room temperature as to not wither and wilt
  10. 18. Most of the ___________ in herbs are volatile and evaporate during drying and storage
  11. 19. toasting spices before _____ them heightens their aroma
  12. 20. the colour in herbs mostly come from _____
Down
  1. 2. someone in a kitchen designated to sauces
  2. 3. The word ____ comes from the latin word for salt
  3. 5. A type of spice
  4. 6. is basically a stock
  5. 10. basil is part of the ____ family
  6. 12. Dill is part of the ____ family
  7. 14. aromatic compounds but be _____ to reach the sensory receptors in our nose
  8. 15. egg whites are ____ into a cold broth
  9. 19. is good with turkey