CROSSWORD PUZZLE

Across

2. Added to give flavor and richness to sauce
7. A Chinese dessert soup
10. The consistency is not good
11. The process of mixing liquids to form an emulsion
12. Rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent
13. A fine, white powder from corn’s endosperm, primarily used as gluten-free thickening agent for sauces
15. Soups thickened with roux, beurre manie, liaison or other thickening agents, plus milk, or cream.
20. Its chief ingredients are veal, chicken, and fish broth, thickened with blonde roux
21. Using this results to finest sauces because of its flavor
24. It isa sauce made from stock (ham/pork) and tomato products seasoned with spices and herbs
28. Can be served hot or cold depending on the recipe where dried fruits are used like raisins and prunes
29. Made just before they are to be used, sauce used to add spice
32. The technical term for what chefs call "weeping"
33. Gives extra shine and smoothness to the sauce
37. When a gel that’s holding onto liquid in a food lets go of some of that liquid
38. Dried seeds, bark, roots, or fruits used for seasoning and adding spice
39. Mixture of egg yolks and cream added to sauce to give extra richness and smoothness
42. Stock made from beef or veal bones that have been browned in an oven
43. Is the principal starch used
46. This is a traditional soup which is typical broth, clear soup, or starch thickened soup
47. One of the most common pepper sauce brands we have grown to love.
48. Vegetable soup thickened with starch
50. Roux that is cooked just enough to cook the raw taste of flour; used for bechamel and other sauces based on milk
51. French term meaning, "the foundation of cooking."
54. Stocks made from chicken bones
57. Can be used for roux, but it adds no flavor
58. commonly used in commercial cooking
60. Occurs because the starch on the outside of the lump quickly gelatinizes into a coating that prevents the liquid from reaching the starch inside
62. A Japanese asuki bean soup
63. It is a rich emulsified sauce made from butter, egg yolks, lemon juice and cayenne
64. Is cooked mixture of equal parts by weight of fat and flour
65. Veal, beef, and chicken __ are most commonly used
66. An essential kitchen appliance that uses electricity to maintain a cool environment and stores items inside to cool them
68. Used as a substitute for butter because of its low cost
69. ___ such as water or wine are ordinarily used to simmer the nourishing element, mirepoix, and bouquet garni.
78. Are the most commonly used thickeners for sauce making
81. Soup thickened with egg, butter and cream
82. It is a brown roux-based sauce made with margarine or butter, flavor and brown stock
84. Its basic ingredient is milk which is thickened with flour enriched with butter
86. Slightly warm, not hot or cold
87. A pot in which stock for soup is prepared by long, slow cooking
88. Chicken fat, beef drippings and lard, fat from animals.
89. Cooked ahead of time, then cooled, covered and placed in a refrigerator to chill
90. A filipino soup made from coconut milk, milk, fruit, and tapioca pearl served hot or cold
91. Impurities or foam that rise to the surface of soup or stock during cooking
93. It is a mixture of coarsely chopped vegetables.
94. Is very important in order to produce a smooth, lump free sauce
95. The most common problems arise when the flour is not whisked in thoroughly into the pan drippings and/or while adding the stock to the roux and/or you adding the liquid to quickly
96. Contribute great flavor and acid to brown stocks, but they should be careful on amount
97. The edible seed or seedlike fruit of grasses that are cereals

Down

1. Stocks made from beef or veal bones
3. Roux that is cooked a little longer to a slightly darker color, used for veloutes
4. Extremely cold, turned into ice or hardened by cold temperatures
5. Get rid of(someone or something) as no longer useful or desirable
6. The most important ingredient in stocks, as it provides flavor, color, and nutrients.
8. A sauce that thick soup is based on
9. Ginataan, osheriku, and tonge sui are examples of this soup
14. A lightweight, loosely woven, gauze-like cotton fabric used primarily for straining liquids
16. Are based on stocks added with other ingredients for variety or flavor, consistency, appearance and aroma
17. Must be seperated before heating in liquid to avoid lumping
18. Substance which can increase the viscosity of a liquid without substantially changing its other properties
19. Soups that are thickened to provide a heavier consistency
22. Used to concentrate basic flavors
23. Clear seasoned stock or broth with the addition of one or more vegetable, meat, or poultry
25. Are hearty soups made from fish, shellfish or vegetables usually contain milk and potatoes
26. Stock made from fish bones
27. Ingredients added to enhance the flavor of food
30. Soup made by containing lean chopped meat, egg whites, mirepoix, herbs and spices and an acidic ingredient like tomatoes, wine, or lemon juice.
31. Another name for brown sauce
34. Broth-based soups maybe prepared in advance, cooled and refrigerated. This facilitates removing of congealed fat from the surface
35. Bringing them back to their original consistency after they’ve been frozen
36. Are thickened soups made from shellfish
40. Used to hold, store, transport, or cook food
41. The oiling off property of cheese, also called free oil or fat leakage, is the separation of liquid fat from the melted cheese body into oil pockets, particularly at the cheese surface
44. A combination of fresh herbs and vegetables bundled together
45. Food with most of its moisture removed
49. Hot, pungent spice made from ground, dried fruits of a specific type of chili pepper
52. Leftover cooked __ such as that remaining on poultry carcasses, is often used along with the bones of the bird or joint
53. A cold emulsion of oil and vinegar with flavorings and seasonings used extensively in salad preparation
54. This is variations on the traditional soup wherein the temperature when served is kept at below temperature
55. Among the most basic preparations found in professional kitchen.
56. A combination of starch and cold water, used to thicken a sauce or soup
58. Roux that is cooked to light brown color and nutty aroma
59. Fresh or dried leaves used to flavor food
61. Ready made stocks and stocks cube consisting of dried, compressed stock ingredients readily available
67. If a stock, soup or sauce has been __ it may have become too thick
70. To swirl a liquid in a sauté pan to cooked particles of food remaining on the bottom
71. A combination where the particles that make the broth appear cloudy are trapped as it cooks
72. These enhance the taste of the food to be served as well as add moisture or succulence to the food that are cooked dry
73. Added close to the end of the cooking process to keep it from overcooking
74. Consists of liquid dispersed with or without an emulsifier in another liquid that usually would not mix together
75. Is the process by which starch granules absorb water and swell many times their original sizes
76. Could cause the stock to become too concentrated
77. Having low temperatures, not warm or hot
79. Having high temperatures, very warm or heated
80. They help extract flavor and dissolve connective tissues from bones
83. Tagalog and spanish common name for the arrowroot plant
85. Allows cold water to flow under the pot around it by setting the pot in a sink with blocks, rack or some other object under it.
89. A type of conical container used for straining stocks, sauces, soups
92. Needs to be added early enough so that it cooks thoroughly