Crossword Puzzle

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