Crossword Puzzle (TLE Q3)

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Across
  1. 5. Butter substitute made from vegetable oils.
  2. 6. High-fat dairy cream.
  3. 8. Soup served chilled, such as gazpacho.
  4. 10. Killing of animals for food.
  5. 11. Sauce based on tomatoes, often seasoned.
  6. 14. Special breed used in Chinese cuisine.
  7. 16. Cauliflower-based preparation.
  8. 18. Removing solids from liquid.
  9. 20. Carbohydrates used for thickening.
  10. 22. Sauce made from brown stock and brown roux.
  11. 24. Smooth soups thickened with a light stock and roux.
  12. 25. Prepared with potatoes.
  13. 29. Removing feathers.
  14. 31. Oil extracted from plants.
  15. 32. A clear stock made from bones and vegetables without browning them.
  16. 33. Thick soups containing milk or cream, potatoes, and seafood or vegetables.
  17. 34. Soups made by blending cooked ingredients until smooth.
  18. 37. Removing internal organs.
  19. 38. Rich, creamy soups made from shellfish, thickened with cream.
  20. 40. A stock made from browned bones and vegetables, giving a dark color and rich flavor.
  21. 41. soup A transparent soup without thickening agents.
  22. 42. A mineral used to season food and preserve ingredients.
  23. 43. Richer muscle meat (legs, thighs).
  24. 46. Large pot used for stocks and soups.
  25. 48. The process of forming an emulsion.
  26. 52. Light soups made from meat, bones, or vegetables simmered in water.
  27. 55. soups Thick soups made with milk or cream.
  28. 57. A rich, clear soup clarified to remove impurities.
  29. 58. Lightly cooked roux.
  30. 60. Garnish of potatoes and onions.
  31. 64. Soup made mainly from vegetables.
  32. 65. Throwing away unwanted parts.
  33. 66. Mixture of egg yolk and cream used for thickening.
  34. 67. Soups with a heavy consistency, thickened by starch, cream, or purée.
  35. 70. A light stock made by simmering fish bones and trimmings.
  36. 74. flour – High-protein flour used for bread.
  37. 77. Prepared with spinach.
  38. 78. A mixture of two liquids that normally don’t combine.
  39. 79. it is the most important ingredients in a stock, as it provides falvor, color, and nutrients.
  40. 80. Combination of dry and moist heat.
  41. 83. such as water or wine are ordinarly used to simmer and nurishing element, mirepoix, and bouquet garni.
  42. 84. Soups from Asian cuisine, often light, broth-based, and flavored with herbs and spices.
  43. 86. sauces – Sauces served warm or spicy sauces.
  44. 89. Formation of lumps due to improper mixing.
  45. 90. Cooking quickly in small fat.
  46. 91. butter – Butter with milk solids removed.
  47. 93. Cooking with liquid or steam.
  48. 94. A dressing made of oil and vinegar.
  49. 95. Adding liquid to dissolve browned bits in pan.
  50. 96. Cooking submerged in hot oil.
  51. 97. Sweet soups served as desserts, often fruit- or milk-based.
  52. 100. Large young chicken.
Down
  1. 1. Early seasonal vegetables
  2. 2. Sweet soup made from fruits, served hot or cold.
  3. 3. Thickening by boiling to evaporate liquid.
  4. 4. Young chicken suitable for roasting.
  5. 7. Style with garlic, tomatoes, olive oil.
  6. 9. Starch mixed with cold liquid to thicken hot liquids.
  7. 12. The flesh of animals used as food.
  8. 13. A rich emulsion of egg yolk, butter, and lemon juice.
  9. 15. Garnish of green beans.
  10. 17. Concentrated cubes of stock used to flavor soups and dishes.
  11. 19. Appliance for cold storage.
  12. 21. Dark cooked roux with nutty flavor.
  13. 22. Fat made from churned cream.
  14. 23. Mature male chicken.
  15. 26. Older chicken suitable for stewing.
  16. 27. sauce Sauce made from milk and white roux (béchamel).
  17. 28. Lighter muscle meat (breast).
  18. 30. Rustic country-style dish.
  19. 35. agents – Ingredients used to thicken liquids.
  20. 36. Domesticated birds used for food.
  21. 39. Slightly browned roux.
  22. 44. Dish finished with cheese and cream.
  23. 45. A starch used to thicken sauces and soups.
  24. 47. A liquid made by simmering chicken bones, meat, and vegetables in water.
  25. 49. A liquid or semi-liquid accompaniment to enhance food flavor.
  26. 50. Fat separating from sauce.
  27. 51. Unpleasant consistency.
  28. 52. Cooking with dry heat in an oven
  29. 53. Removing bones.
  30. 54. Dipping in hot water to loosen feathers.
  31. 56. Ground grain used for thickening and baking.
  32. 59. granules – Tiny particles that swell when heated in liquid.
  33. 61. Sauce made from light stock and roux.
  34. 62. Process where starch absorbs liquid and thickens.
  35. 63. Visible oil lines in sauce.
  36. 68. Liquid separation from gel.
  37. 69. Adding salt, spices, and herbs.
  38. 71. Cooking without liquid.
  39. 72. Hard parts of animals used to make stock for flavor and nutrients.
  40. 73. it is a mix of coarsley chopped vegetables usually carrot, celery, and onion.
  41. 75. Ingredients like vinegar or lemon juice that add sourness to food.
  42. 76. it is a combination of fresh herbs and vegetables bundled together with twine and then added to stock.
  43. 81. Garnish of spring vegetables.
  44. 82. Prepared with mushrooms.
  45. 85. are simmered gently with small bubbles at the bottom but not breaking all the surface.
  46. 87. Cooking in rapidly bubbling liquid.
  47. 88. Style from Nice, with tomatoes, olives.
  48. 92. Liquid dishes made by cooking ingredients in stock or water.
  49. 98. Cooked mixture of fat and flour used as a thickener.
  50. 99. sauces – Sauces served chilled, like mayonnaise.