alaina

2. a rich, creamy, and velvety French "mother sauce" made by emulsifying melted butter into egg yolks
5. thick liquid served with food
7. a thick, filling, and nutritious soup that serves as a complete, satisfying meal on its own
11. 6 to 8 fluid ounces
12. a light, airy, and frothy custard sauce made by whisking egg yolks, sugar, and wine
13. a mixture of two or more liquids that typically do not mix
14. highly concentrated French brown sauce made by simmering equal parts brown stock and Sauce Espagnole
16. below a boil
21. a light, unthickened, and transparent broth
22. a sauce created by adding extra ingredients, flavorings, or herbs to one of the five French "mother sauces"
24. a cone-shaped, perforated metal kitchen strainer used to strain stocks, sauces, and soups to remove lumps or seeds
25. "thickened juice"
26. a rich, creamy white sauce made by thickening hot milk with a white roux
28. mixture of fat (especially butter) and flour used in making sauces
30. a liquid dish

1. a cooking method or piece of equipment used to gently heat delicate foods
3. butter that has been gently heated to separate and remove the water and milk solids
4. a small, tied bundle of fresh herbs
6. a smooth, creamy French "mother sauce"
8. a small item—such as herbs, fruit, or vegetables—placed on or around food or beverages to add color, flavor, or visual appeal
9. a sauce thick enough to coat the back of a spoon
10. utrient-rich, leftover hard parts of animals
15. the act of mixing, agitating, or combining ingredients
17. the five foundational, classic French recipes used as a starting point to create hundreds of secondary ("small") sauces
18. a thin, watery mixture of insoluble solid particles
19. a rich, dark-brown mother sauce of French cuisine
20. a savory, unseasoned liquid created by simmering animal bones, vegetables, and herbs in water for several hours
23. to carmalized onions
27. the vegetables in a stock
29. the savory, browned, and caramelized bits of food