Culinary

2. ,A cooking method that involves heating liquid to a temperature just below boiling, and then reducing heat to maintain a steady temperature.
4. ,a thick glossy syrup like sauce made by reducing stock or meat juices.
7. ,A thick soup having pureed vegetables as a base.
11. ,to clear a cloudy liquid by removing the sidment.
13. ,A soups that are thickened using flour, corn starch, cream, vegetables, gelatins and other ingredients.
15. ,a technique that involves slowly cooking vegetables in a small amount of fat over low heat.
16. ,the process of removing fat from food to reduce its fat content.
19. ,a mix of sauteed chopped vegetables used in various sauces.

1. ,A thick creamy and smooth French style soup made with shellfish like lobster and crab.
3. ,a soup that is clear and not thick or creamy.
5. ,food or meals that are intended to heal or balance the body.
6. ,A cooking technique that involves briefly scalding food in boiling water or steam, then immediately cooling it in ice water.
8. ,a cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides.
9. ,a savory cooking liquid that forms the basis of many dishes like soups and sauces.
10. ,a soup with cream or milk mixed with ingredients such as potatoes and clams.
12. ,A clear concentrated soup or broth that's made by clarifying stock or broth to remove impurities.
14. ,The process by which a liquid turns into vapor when it is heated to its boiling point.
17. , Herbs and vegetables that add flavor and aroma to food.
18. ,refers to the texture, flavor or consistency of a food.
20. ,a cooked mixture of equal parts flour and fat.