3 - Soups and Sauces.

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Across
  1. 4. Great sauces cannot be.
  2. 7. A type of method used to prepare cream soups.
  3. 9. A type of stock.
  4. 10. A skill required.
  5. 12. A sauce must be thickened enough to ___ lightly to the food.
  6. 13. Are used as a binder.
  7. 14. The soup should look and feel smooth, with no lumps.
  8. 16. The soup should have the consistency of cream or syrup.
  9. 18. Another skill required.
Down
  1. 1. A term that includes everything from the Classic sauces.
  2. 2. It is important to characterize the..
  3. 3. Sauces may be strained or contain a..
  4. 5. Classic puree soup.
  5. 6. Main flavor ingredient.
  6. 8. Use this ingredient for cold sauces.
  7. 11. Sauces may use thickners like..
  8. 14. Should have a distinct yet delicate flavor.
  9. 15. Bones are ___ until golden in color.
  10. 16. Reserved for the most experienced and..
  11. 17. Cut the ingredients in ___ shapes.