Foods 30 - soups and sauces

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Across
  1. 1. mostly made from meat
  2. 3. contributed mostly to the making of sauces
  3. 5. what most fresh herbs contain
  4. 9. comes from the latin word for salt
  5. 10. climate where most spices are found
  6. 12. chemicals that produce aromas are soluble to
  7. 13. The French word for broth
  8. 15. Flour mixed with fat
  9. 16. earliest sauces
  10. 17. made from the drippings of the roast
  11. 19. flavour that will be produced if spice is cooked for too long
Down
  1. 2. fragrant leaves of the plant
  2. 4. where colour in herbs come from
  3. 6. in the mint family
  4. 7. made from dehydrating the broth or stock
  5. 8. in the carrot family
  6. 9. mostly made from bones
  7. 11. created the sauce family tree
  8. 14. what just a few spices are
  9. 18. what aromatic compounds must be