Foods
Across
- 3. a savory sauce that is made from a roux and a light stock.
- 4. boiling the liquid until the solid particles suspended in it concentrate and thicken the resulting sauce
- 7. Store spicies in a () dark cabinet
- 9. Whole seeds will stay aromatic for ()year
- 11. flour mixed with fat
- 12. are made mostly from meat
- 15. a creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, served especially with fish.
- 16. preserves more flavor then the heat of sun-drying or oven-drying
- 18. fresh or dried herbs, which delays the evaporation of their aromatic compounds
Down
- 1. one of the countries that produce oregano
- 2. another word for cilantro
- 5. A consommé is bouillon clarified with
- 6. a mixture of starch and protein.
- 8. Just a few spices are spicy, meaning
- 10. sauces disperse fat droplets and/or protein particles in liquid rather than use a carb for thickening
- 12. are rich, smooth soups that are pureed, strained, and then smoothed with some cream and sometimes starch
- 13. A method that concentrates flavorful juices and starts extracting them from the vegetables, herbs, and/or meats sweating in the pot, where they can then be captured with cold water
- 14. one of the countries that produced chrysanthemum greens
- 17. Spices, unlike herbs, are always