Crossword Puzzle 8-2

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Across
  1. 3. Aromatic bark of the ___ tree, a small evergreen tree of the laurel family. Sweet, warm flavor.
  2. 7. A mixture of rough-cut or diced vegetables, herbs, and spices used for flavoring stocks, sauces, soups, and other food preparations.
  3. 8. Soft green leaves that look like pine needles of a shrub. Flavor like pine and a faintly lemony aroma.
  4. 9. Adding liquid to a hot pan with a "fond"--browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.
  5. 10. Substances used in cooking to bring out flavor that is already present.
Down
  1. 1. Cilantro or Thai basil, ginger, garlic, scallion, orange, rice, wine, fish sauce, soy sauce, sesame oil contribute to ___ flavors.
  2. 2. Mustard, Worcestershire sauce, Tabasco, soy sauce, and Sriracha are ___.
  3. 4. Large brown seed of the fruit from the ___ tree. Sweet, aromatic warm flavor.
  4. 5. Searing or browning food (usually meat) in a small amount of oil or its own fat and then adding liquid and simmering until done.
  5. 6. A seasoned liquid used before cooking to flavor and moisten foods, usually with the foundation of an acidic ingredient.