Back To Basics

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Across
  1. 4. Roughly cut vegetables like onions, carrots and celery in the ratio of 50:25:25 respectively.
  2. 7. A Japanese soup made with fermented soybean paste, often containing tofu and seaweed.
  3. 10. A small knife with a short blade, ideal for intricate cutting.
  4. 12. The upper part of the leg of poultry, known for its juiciness.
  5. 14. A type of shellfish with a delicate, sweet flavor.
  6. 15. A flavored liquid base made by simmering bones, meat, vegetables, and aromatics in water.
  7. 20. A liquid or semi-liquid mixture used to enhance the flavor of food.
  8. 22. Equal quantities of fat & flour mixed together, uncooked.
  9. 23. When a consommé is reduced by 30%, this reduction effectively increases its gelatine content and flavour. Combined with a wine such as Madeira, Port or Sherry, consommé gets converted
  10. 24. Knife A Japanese knife with a broad blade and a sharp edge for slicing.
  11. 25. onion soup This classic French soup is made with caramelized onions and beef broth, often topped with melted cheese.
Down
  1. 1. Edible plant parts such as roots, stems, leaves, and flowers.
  2. 2. A cut from the breast or lower chest, often used for slow cooking.
  3. 3. A liquid dish typically made by cooking meat, fish, or vegetables with various added ingredients.
  4. 5. A cold, tomato-based vegetable soup originating from Spain.
  5. 6. The part of poultry including the drumette, flat, and tip.
  6. 8. The mature ovary of a flowering plant, usually containing seeds.
  7. 9. A lean cut of meat from the loin, known for its tenderness.
  8. 11. A cut from the shoulder, commonly used for ground beef.
  9. 13. meaning "with juice" describes the serving of meat, most often beef, with the natural juices that were produced while the meat was being cooked.
  10. 16. A hot and sour Thai soup usually cooked with shrimp, mushrooms, and lemongrass.
  11. 17. A bivalve mollusk often enjoyed raw or cooked.
  12. 18. The lower part of a chicken or turkey leg.
  13. 19. A second stock preparation, prepared using the same ingredients of the first stock. This results in a weak stock but is flavourful than water. It can be used to cook products which require a mild flavor.
  14. 21. The meaty part of poultry, often considered the leanest.