Crossword Puzzle

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Across
  1. 3. cooked fat and flour
  2. 6. add liquid back to concentrate
  3. 9. storage surface
  4. 12. vessel for heating liquids
  5. 14. savory taste
  6. 15. bay leaf for flavor
  7. 16. milk based white sauce
  8. 17. butter and egg yolk sauce
  9. 22. common stock protein
  10. 24. clear seasoned broth
  11. 27. remove solids from liquid
  12. 29. rectangular food service pan
  13. 31. flavored liquid accompaniment
  14. 33. basic seasoning
  15. 36. cleanliness practices
  16. 37. fine cloth for straining
  17. 39. toasted bread cubes
  18. 40. clear clarified soup
  19. 44. dark cooked roux
  20. 46. highly reduced concentrated stock
  21. 47. presenting food to guests
  22. 49. marking food containers
  23. 51. thick soup with chunks
  24. 52. remove impurities from surface
  25. 53. dairy cooking fat
  26. 54. used for light stocks
  27. 56. frozen storage
  28. 58. common spice
  29. 60. spice bundle in cloth
  30. 62. thickening with egg and cream
  31. 63. smell of food
  32. 64. natural meat juices
  33. 65. tied bundle of herbs
  34. 68. coats back of spoon
  35. 71. rapid cooling
  36. 73. preserve by freezing
  37. 75. list of dishes
  38. 78. clearness of liquid
  39. 79. keep food properly
  40. 80. combine fat and liquid
  41. 82. cooking with dry heat
  42. 83. usable time of food
  43. 84. smooth soup or sauce
  44. 85. lower temperature safely
  45. 86. heat again safely
  46. 87. pale cooked roux
  47. 91. acidic liquid
  48. 92. defrosting frozen food
  49. 93. brown mother sauce
  50. 94. add flavor
Down
  1. 1. sourness in food
  2. 2. lightly cooked roux
  3. 4. remove fat from liquid
  4. 5. flavored liquid from bones and vegetables
  5. 7. finishing sauce with butter
  6. 8. make liquid clear
  7. 10. large pot for stock
  8. 11. simmer to concentrate flavor
  9. 13. brown sugars for flavor
  10. 15. briefly boil then cool
  11. 18. proper food keeping
  12. 19. warming cooked food
  13. 20. richness of flavor
  14. 21. amount produced
  15. 23. harmful food contact
  16. 25. deep serving spoon
  17. 26. recording preparation date
  18. 28. hot water bath
  19. 30. liquid based dish
  20. 32. light liquid from meat and vegetables
  21. 34. creamy shellfish soup
  22. 35. delicate fish stock
  23. 36. aromatic plant leaves
  24. 38. cook gently without browning
  25. 40. loose woven cloth
  26. 41. mix rapidly
  27. 42. small cooking pot
  28. 43. rich reduced brown sauce
  29. 45. second stock from reused bones
  30. 48. fermented grape liquid
  31. 50. decorative topping
  32. 55. young beef rich in collagen
  33. 57. concentrated liquid
  34. 59. measured serving size
  35. 61. base for stock
  36. 66. liquid cooking fat
  37. 67. harmony of flavors
  38. 69. soup finished with cream
  39. 70. cook gently below boiling
  40. 71. protein that forms gelatin
  41. 72. cold storage
  42. 74. keeping food at safe temperature
  43. 76. tomato based sauce
  44. 77. sauce made from stock and roux
  45. 79. preventing foodborne illness
  46. 81. chopped aromatic vegetables
  47. 85. fine mesh strainer
  48. 88. used for bisque and stock
  49. 89. blended smooth soup
  50. 90. thickening from collagen