Arshin’s Cookery Processes

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Across
  1. 4. A rich sauce made from egg yolks, butter, and lemon juice.
  2. 6. Seeds of cereal plants like rice, corn, and wheat.
  3. 8. Thin cloth used for straining liquids.
  4. 12. spoilage Actions taken to stop food from going bad.
  5. 13. Soup that is transparent and free from thickening agents.
  6. 15. Domesticated birds raised for meat and eggs, such as chicken and duck.
  7. 17. Large pot used for making soups and stocks.
  8. 18. stocks Stock made from roasted bones, giving a darker color and richer flavor.
  9. 19. soup Soup made mainly from vegetables.
  10. 20. A clear, clarified soup made from rich stock.
  11. 22. A surgically desexed male chicken usually under 8 months
  12. 23. sauce Sauce made from milk thickened with flour enriched with butter.
  13. 25. stocks Stock made by simmering chicken bones, meat, and vegetables.
  14. 26. Liquid foods made by boiling meat, fish, vegetables, or grains in stock or water.
  15. 28. These are slaughtered birds that have been bled and defeathered.
  16. 29. Appliance used to keep food cold and fresh.
  17. 32. A small-diced cut of potatoes, carrots and other vegetables will require 30-40 minutes to cook.
  18. 33. Sweet soups served as dessert.
  19. 36. Traditional soup which is typically broth, clear soup, or starch thickened soup.
  20. 39. Thick, creamy soups usually made from shellfish.
  21. 40. A young chicken usually 9 to 12 weeks.
  22. 41. Light liquid made by simmering meat or vegetables.
  23. 43. Allow a little more time to cook.
  24. 45. Soup that is thickened using cream, starch, or purée.
  25. 47. quality Keeping food fresh, safe, and nutritious.
  26. 48. Powder made from ground grains used in cooking and baking.
  27. 49. A mature female chickens usually more than 10 months.
  28. 50. Food preserved by keeping it at very low temperatures.
  29. 52. Fresh or dried leaves of plants used for seasoning food.
Down
  1. 1. Small bowl used for serving soup or sauce.
  2. 2. stocks Stock made from raw bones without browning them first.
  3. 3. A Japanese azuki bean soup.
  4. 5. thisck soups ma continue to thicken during cooking and may need to add stock or water.
  5. 7. Edible flesh of animals used as food.
  6. 9. Fine white powder used as a thickening agent.
  7. 10. Soup served chilled instead of hot.
  8. 11. Allowing steam or air to escape from containers.
  9. 14. soup Soup thickened with cream or milk.
  10. 16. Small feathers indicates that the chicken is young.
  11. 21. Thick soups usually made with seafood, milk, and vegetables.
  12. 24. A white sauce made from stock thickened with roux.
  13. 27. Thick soups made from blended vegetables or legumes.
  14. 30. A Chinese sweet soup.
  15. 31. Liquid cooked to evaporate water and concentrate flavor.
  16. 34. Proper keeping of food to maintain quality and safety.
  17. 35. stocks Stock made by simmering fish bones and trimmings.
  18. 37. soup Filipino soup cooked with coconut milk.
  19. 38. A mixture of chopped onions, carrots, and celery used for flavoring.
  20. 42. Dried seeds, roots, bark, or fruits used to add flavor and aroma to food.
  21. 44. Add fish in the end so it wouldn't overcooked.
  22. 46. A liquid or semi-liquid food served to add flavor, moisture, and appearance to dishes.
  23. 49. Flavorful liquids made by simmering bones, meat, vegetables, and seasonings in water.
  24. 50. Soup made from fruits, usually sweet and served cold or hot.
  25. 51. Slaughtered have been bled and defeathered and the visceral organs are removed.