Foods 30

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Across
  1. 5. the part of the herb that volatile and evaporate
  2. 6. base of soup made from bones
  3. 7. sauces made from the drippings
  4. 9. base of soup made from meat
  5. 11. boiling a liquid until thicken
  6. 15. where spices should be stored
  7. 16. all spices are this, unlike herbs which can be fresh
  8. 17. how the mother sauces are grouped
  9. 19. this has anti-inflamatory properties
Down
  1. 1. where the color of some herbs comes from
  2. 2. roux that is the darkest and taste like toast
  3. 3. a method of roasting spices to heighten their taste
  4. 4. soup that must be clear
  5. 8. what you should do to all spices before adding them to a dish
  6. 10. mother sauce that is has lemon/vinegar taste
  7. 11. created when flour and fat are mixed
  8. 12. one of the three ways to get the aroma of a herb
  9. 13. sauce made from the drippings of a roast
  10. 14. family that has basil/oregano in it
  11. 18. debris that is scraped off the top of your soup
  12. 20. one of the aromatics that are dried