cookery

3. It is a flavored liquid preparation.
4. These are hearty American soups made from fish, shellfish, and/or vegetables.
6. It is liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.
8. These are thickened soup made from shellfish.
9. It is a mixture of cream and beaten egg yolks that is added to soups and sauces to improve color, increase flavor, improve texture and bind them together.
13. It is a compressed, flavor-concentrated cube of dehydrated meat, poultry, fish, or vegetable stock.
15. This is a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup.
16. It is a stock-based white sauce. It can be made from chicken, veal, fish stock. Enrichments such as egg yolks or cream are sometimes also added.
18. This is a sauce made of a simple blend of oil, vinegar, salt, and pepper.
19. It is a French word for a mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour.

1. The remains of a cooked bird after all the edible parts have been removed.
2. These are soup that are naturally thickened by puréeing one or more of their ingredients.
5. It is traditionally made of a rich meat stock, browned vegetables, a nicely browned roux, herbs and sometimes tomato paste.
7. It is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.
8. It is used as a quick thickening agent in some of the small sauces.
10. It is a term used in cookery to describe a wide range of flavored liquids that are served as part of the meal or dish.
11. It is a white sauce, made with milk and thickened with a roux.
12. It is richly flavored broth made from fish, meat, poultry, or vegetable stock that has been clarified.
14. It adds a nice, crunchy texture to soups and are perfect for absorbing flavorful broth.
17. It is a mixture of chopped celery, onions and carrots.