Culinary Vocab

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Across
  1. 6. Examples include stocks, broths, and consommés
  2. 9. Thick soups similar to cream soups
  3. 11. A dry cooking method done by cooking food in an uncovered pan in a preheated oven
  4. 14. A mixture of chopped veggies used for stock
  5. 16. Made by reducing stock for a long period of time
  6. 18. A moist cooking method hotter than poaching but less than boiling
Down
  1. 1. Soups thickened by starch in the ingredients
  2. 2. How clear a stock or broth is
  3. 3. Examples include bisques and chowders
  4. 4. Boiling food for 1-2 minutes and then placing it in an ice bath
  5. 5. The base of a soup, like a stock or broth
  6. 7. An aggressive moist cooking method hotter than simmering
  7. 8. A dry cooking method similar to sauteing, but at much lower temperatures
  8. 10. Herbs and spices
  9. 12. A flavorful liquid made by simmering bones and/or veggies
  10. 13. Removing hardened fat
  11. 15. Clarified broth or stock
  12. 17. Cream soups normally made with puréed shellfish shells
  13. 19. A type of added starch