Advanced Culinary Terms

123456789101112131415161718192021222324252627282930
Across
  1. 3. thick liquid served with food, usually savory dishes, to add moistness and flavor
  2. 6. a thick, filling, and nutrient-dense dish, often serving as a full meal, characterized by abundant, chunky ingredients like root vegetables, meat, legumes, or grains in a rich broth
  3. 11. a classic bundle of herbs, typically parsley, thyme, and bay leaf, tied together with kitchen twine or wrapped in cheesecloth
  4. 12. the goods or merchandise kept on the premises of a business or warehouse and available for sale or distribution
  5. 13. a light, velvety sauce made by thickening natural meat juices or roasted meat drippings (jus) with a small amount of starch, such as cornstarch, arrowroot, or roux
  6. 16. pure butterfat separated from water and milk solids (proteins/sugars) by melting and straining
  7. 19. a cone-shaped, perforated metal kitchen strainer used to strain stocks, sauces, and soups to remove solids and ensure a smooth consistency
  8. 20. a versatile, primarily liquid food created by simmering ingredients like meat, vegetables, or grains in water, broth, or stock
  9. 23. a stable mixture of two liquids that typically do not mix, such as oil and water, achieved through vigorous whisking or blending and an emulsifier
  10. 25. Rich emulsified sauce using eggs
  11. 26. the ideal consistency of a sauce or custard that is thick enough to evenly coat the back of a spoon
  12. 27. a rich, concentrated brown sauce from classic French cuisine, made by simmering and reducing a mixture of equal parts brown stock (typically veal) and sauce espagnole until it becomes a thick, syrupy glaze
  13. 28. the process of gently heating vegetables (commonly onions, garlic, or mirepoix) in a small amount of fat over low heat to soften them and release their natural moisture without browning
  14. 29. the act of using a spoon, spatula, or other utensil to move ingredients in a circular motion, usually while in a pot or pan
  15. 30. structural, nutrient-dense, and flavor-enhancing components derived from animals
Down
  1. 1. Sauce with a roux base
  2. 2. Classic French mother sauce
  3. 4. thickening agent, often referencing French cooking, sauces, or fat/flour mixtures
  4. 5. a gentle cooking method using a container of food placed inside (or over) a vessel of hot water
  5. 7. gentle cooking technique where food is cooked in liquid kept just below the boiling point
  6. 8. an edible item—such as herbs, citrus, nuts, or sauces—added to a dish or drink to enhance its visual appeal, color, and texture
  7. 9. derivative sauces made by adding specific ingredients, seasonings, or flavors to one of the five French "mother sauces"
  8. 10. one of five fundamental, foundational sauces in classical French cuisine that serve as the starting point for making various secondary "daughter" sauces
  9. 14. a mixture of a cold liquid (water, broth, or wine) and a starch (usually cornstarch, arrowroot, or flour) used to thicken sauces, soups, and stews
  10. 15. a light, airy, and frothy custard-like sauce made by whisking egg yolks, sugar, and wine (traditionally Marsala or champagne) over a simmering water bath
  11. 17. the caramelized, browned, and flavor-packed bits of food stuck to the pan after searing, roasting, or sautéing meat or vegetables
  12. 18. a rich, dark mother sauce in French cuisine, traditionally prepared by thickening a brown stock (usually beef) with a dark roux and flavoring it with tomato purée, mirepoix, and herbs
  13. 21. a small, light, and flavorful starter served at the beginning of a meal to stimulate the appetite and prepare the palate for subsequent courses
  14. 22. a light, unthickened, and transparent or translucent broth-based liquid
  15. 24. a mixture of sautéed chopped vegetables used in various sauces