Culinary Vocabulary

2. a soup or stew of seafood usually made with milk or tomatoes, salt pork, onions, and other vegetables
9. the vegetables, herbs, and spices cooks use as the foundation of flavor for dishes
10. a mixture of flour and fat cooked together and used to thicken sauces.
11. a cooking method that involves briefly boiling or steaming food, then immediately cooling it in ice water
12. a slow-cooking process, using indirect, diffused heat to cook its ingredients
16. cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid.
18. To clear a cloudy liquid by removing the sediment
20. a French cooking technique that uses a mixture of diced vegetables cooked in fat to create a flavor base for soups, stews, sauces, and more

1. a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans
3. the removal of fatty acids from an object
4. a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
5. a type of clear soup made from richly flavoured stock or broth that has been clarified
6. purposefully consuming certain foods with the intention of healing the body
7. the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate
8. soups that are thickened using flour, corn-starch, cream, vegetables, gelatines and other ingredients
13. thick, syrup-like reduction of stock which is in turn used to flavor other sauces
14. a soup that is made by simmering veggies, & or meat in a liquid until all the flavors are released
15. how thick a liquid is
17. little bubbles coming up, NOT boiling
19. Constant big bubbles coming up