Lesson 7 - Soups

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Across
  1. 2. the proteins in the milk or cream coagulated when overheated or when an acidic ingredient is added.
  2. 4. soup are soups that are made from broth or stock that is clear and light.
  3. 5. coagulated or solidified clearmeat
  4. 7. a soup made from shellfish like shrimp and lobster.
  5. 9. a very concentrated soup that is prized for its clarity.
  6. 10. is usually defined as a liquid food cooked by simmering meat, fish, poultry, and/or vegetables.
  7. 12. a hearty soup usually made from fish, shellfish, and vegetables.
  8. 13. a hearty Italian vegetable soup that usually contains pasta.
  9. 14. a Vietnamese soup made from beef or chicken broth, rice noodles, and thin slices of beef.
Down
  1. 1. The lean ground meat, mirepoix and egg whites make up
  2. 3. a Spanish soup of blended vegetables that is served cold
  3. 6. is a Creole soup made from stock(typically fish stock), shrimp, crabmeat, onions, celery, and bell peppers, and then thickened by okra
  4. 8. a Ukrainian soup that is made from white or brown stock and a variety of vegetables.
  5. 10. a Filipino soup consisting of meat, fish or shrimp, and a variety of vegetables, traditionally soured with tamarind.
  6. 11. a flavorful liquid that is cooked by simmering meat