Culinary vocab

2. scalding vegetables in boiling water or steam for a short time
5. a soup that is made by simmering veggies
7. a rich soup containing fish and clams
8. a mixture of boiled or simmered ingredients that includes animal bones, meats, vegetables
10. a smooth creamy thing that is made with fruit or vegetables
11. stays below the boiling point
13. rich flavors and textures
15. scalding vegetables in boiling water or steam for a short time
17. reduces the fat of the food
18. something that purpose is for your health
19. a sauteed mixture of diced vegetables herbs, and sometimes ham or bacon

1. soups that are thickened by using flour, corn-starch, cream,and vegetables
3. means icing or glaze.
4. cooking something in an oven or over an open fire
6. a combination of flour and fat which is commonly used as a thickening agent in cooking of stews and sauces
8. a technique that uses a heat to soften vegetables and draw out their flavors
9. a clear soup made with concentrated stock
12. removing the solids and making it liquid
14. brings a liquid to the temperature at which it bubbles and turns to vapor
15. a smooth, creamy French style of soup, traditionally made from crustaceans like lobster, crab or crayfish
16. herbs, spices and vegetables that are cooked in oil as a base for the flavor of a dish