3RD QUARTER LESSON

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Across
  1. 1. → Spicy fruit that adds heat
  2. 6. → Sauce of light stock and roux
  3. 8. → Tool for measuring or stirring food
  4. 10. → Tool for serving soups or stews
  5. 11. → Natural sweetener from bees
  6. 14. → Cook food in water at 100°C
  7. 15. → Cook food directly under high heat
  8. 19. → Tool for draining pasta or vegetables
  9. 20. → Thick sauce made from oysters
  10. 22. → Soup with noodles as main ingredient
  11. 25. → Tool for straining or sifting ingredients
  12. 27. → Mineral used to season and preserve food
  13. 28. → Sauce flavored with curry spices
  14. 29. → Soup thickened with milk or cream
  15. 31. → Wild birds hunted for food
  16. 33. → Soup made from fish stock
  17. 34. → Plant leaves used for flavoring
  18. 36. → Large bird often roasted whole
  19. 37. → Sauce of tomatoes, onions, peppers
  20. 39. → Thick soup with milk or cream
  21. 40. → Tool for measuring liquid or dry ingredients
  22. 43. → Cold sauce of egg yolk and oil
  23. 45. → Large flightless bird farmed for meat
  24. 46. → Sauce of butter, egg yolk, lemon
  25. 48. → Cook food directly over flame or heat source
  26. 49. → Large bird with rich meat
  27. 52. → Powder from grains, used in baking
  28. 53. → Appliance for blending or beating ingredients
  29. 56. → Cook food gently in liquid below boiling
  30. 57. garni - bundle of herbs
  31. 60. → Japanese noodle soup
  32. 62. → Cook food slowly in liquid until tender
  33. 64. → Sauce of mayo and pickles
  34. 65. → Sauce of parsley, garlic, vinegar, oil
  35. 66. → Brown food, then cook slowly in liquid
  36. 67. → Filipino sour tamarind soup
  37. 68. → Sauce made from meat drippings
  38. 72. → Sauce made from cooked tomatoes
  39. 74. → Tool for cutting or slicing food
  40. 75. → Small game bird with delicate meat
  41. 76. → Soup made from chicken stock
  42. 77. → Sweetener from cane or beet
  43. 79. → Brown food with radiant heat
  44. 80. → Liquid base from bones and vegetables
  45. 82. → Dairy product that adds richness
  46. 83. → Cold Spanish tomato soup
  47. 85. → Fat from milk, adds richness
  48. 86. → Small bird sometimes eaten as game
  49. 87. → Round container for mixing ingredients
  50. 88. → Cook food gently below boiling point
  51. 90. → Microorganism that makes dough rise
  52. 91. → Game bird often roasted
  53. 92. → Cook food in a small amount of fat
  54. 93. → Clear soup from meat or vegetables
  55. 95. → Common domestic bird used for meat/eggs
Down
  1. 2. → Soup made from lentils
  2. 3. → Tool for gripping and lifting food
  3. 4. → Fruit used in sauces and soups
  4. 5. → Vietnamese noodle soup
  5. 6. → Sour liquid used for flavoring/preserving
  6. 7. → Cook food quickly in hot oil
  7. 9. → Tool for removing skin from fruits/vegetables
  8. 12. → Bulb vegetable with strong flavor
  9. 13. → Brown sauce with stock and tomato
  10. 16. → Appliance for baking or roasting food
  11. 17. - the most important in making soup/stock
  12. 18. → Soup thickened by blending vegetables
  13. 21. → Cook food using vapor from boiling water
  14. 23. → Waterfowl used for meat and eggs
  15. 24. → Spice that adds heat or pungency
  16. 26. → Cook food quickly in sealed steam vessel
  17. 27. → Young pigeon used for meat
  18. 30. → Soup made from assorted vegetables
  19. 32. → White sauce of milk and roux
  20. 35. → Citrus fruit that adds tangy flavor
  21. 38. → Brown surface of food quickly at high heat
  22. 39. → Powder used to thicken sauces
  23. 41. → Wild bird prized for game meat
  24. 42. → Briefly boil food, then cool quickly
  25. 44. → Filipino rice porridge soup
  26. 47. → Flavor and preserve food with smoke
  27. 48. → Bulb that adds aroma and flavor
  28. 50. → Tool for shredding cheese or vegetables
  29. 51. → Filipino chicken ginger soup
  30. 53. → Italian vegetable soup
  31. 54. → Tool for flipping or spreading food
  32. 55. Pin → Tool for flattening dough
  33. 58. → Staple grain used worldwide
  34. 59. → Tool for beating or mixing batter
  35. 61. → Shallow cooking vessel for frying or sautéing
  36. 63. → Ingredient that binds and enriches food
  37. 65. → Clarified clear soup
  38. 66. → Sweet, smoky sauce for grilled meats
  39. 69. → Cook food uncovered in oven with dry heat
  40. 70. → Dressing of oil and vinegar
  41. 71. → African bird raised for meat
  42. 73. → Sauce made from mustard seeds
  43. 78. → Spicy Thai soup
  44. 80. → Salty sauce from fermented soybeans
  45. 81. → General term for avian species
  46. 82. → Sauce made with melted cheese
  47. 84. → Male chicken
  48. 85. → Flat surface for chopping food
  49. 87. → Creamy soup from shellfish
  50. 89. → Liquid from animals, adds creaminess
  51. 93. → Cook food with dry heat in an oven
  52. 94. → Fat used for cooking and frying