Maren's Foods Crossword

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Across
  1. 2. – Brown sauce made with beef stock and tomato paste.
  2. 4. – Crystal-clear French soup made by clarifying stock.
  3. 6. – Classic white sauce made with milk and roux.
  4. 9. – Buttery sauce often served on eggs Benedict.
  5. 10. – Ginger and turmeric grow from these underground parts.
  6. 12. – How most herbs are preserved for spice jars.
  7. 14. – One of the five French mother sauces, red and rich.
  8. 15. – Fiery fruits that bring heat to curries and stews.
  9. 17. – Savory herb often paired with butter and gnocchi.
  10. 18. – Needle-like leaves with piney aroma.
Down
  1. 1. – Smooth sauce made from light stock and roux.
  2. 3. – Light liquid made by simmering meat or vegetables.
  3. 5. – Pungent pizza and pasta herb.
  4. 7. – Fresh, citrusy herb loved in salsa (and sometimes hated!).
  5. 8. – Small-leaved herb often paired with roasted meats.
  6. 11. – The foundational liquid base for many soups and sauces.
  7. 13. – Cubes or powders that dissolve into instant broth.
  8. 15. – Thick, creamy seafood soup from New England.
  9. 16. – A cooking base of onion, celery, and carrot is called this.
  10. 17. – Coriander, cumin, and fennel all come from these.