LHS Cookery Processes

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Across
  1. 3. Appliance used to keep food cold and fresh.
  2. 6. Allowing steam or air to escape from containers.
  3. 7. Fresh or dried leaves of plants used for seasoning food.
  4. 9. A white sauce made from stock thickened with roux.
  5. 12. Edible flesh of animals used as food.
  6. 13. Light liquid made by simmering meat or vegetables.
  7. 15. Small bowl used for serving soup or sauce.
  8. 16. sauce Sauce made from milk thickened with flour enriched with butter.
  9. 17. Large pot used for making soups and stocks.
  10. 18. Seeds of cereal plants like rice, corn, and wheat.
  11. 20. Liquid foods made by boiling meat, fish, vegetables, or grains in stock or water.
  12. 22. A clear, clarified soup made from rich stock.
  13. 23. soup Soup thickened with cream or milk.
  14. 24. spoilage Actions taken to stop food from going bad.
  15. 26. Powder made from ground grains used in cooking and baking.
  16. 27. stocks Stock made from roasted bones, giving a darker color and richer flavor.
  17. 30. Traditional soup which is typically broth, clear soup, or starch thickened soup.
  18. 31. soup Filipino soup cooked with coconut milk.
  19. 34. Thin cloth used for straining liquids.
  20. 36. Soup served chilled instead of hot.
  21. 37. Proper keeping of food to maintain quality and safety.
  22. 39. Soup that is transparent and free from thickening agents.
Down
  1. 1. A liquid or semi-liquid food served to add flavor, moisture, and appearance to dishes.
  2. 2. Dried seeds, roots, bark, or fruits used to add flavor and aroma to food.
  3. 4. Soup made from fruits, usually sweet and served cold or hot.
  4. 5. stocks Stock made from raw bones without browning them first.
  5. 6. soup Soup made mainly from vegetables.
  6. 8. A Japanese azuki bean soup.
  7. 10. stocks Stock made by simmering chicken bones, meat, and vegetables.
  8. 11. Flavorful liquids made by simmering bones, meat, vegetables, and seasonings in water.
  9. 12. quality Keeping food fresh, safe, and nutritious.
  10. 13. Thick, creamy soups usually made from shellfish.
  11. 14. A rich sauce made from egg yolks, butter, and lemon juice.
  12. 19. Fine white powder used as a thickening agent.
  13. 21. Food preserved by keeping it at very low temperatures.
  14. 24. Thick soups made from blended vegetables or legumes.
  15. 25. A mixture of chopped onions, carrots, and celery used for flavoring.
  16. 26. stocks Stock made by simmering fish bones and trimmings.
  17. 28. Thick soups usually made with seafood, milk, and vegetables.
  18. 29. A Chinese sweet soup.
  19. 32. Domesticated birds raised for meat and eggs, such as chicken and duck.
  20. 33. Soup that is thickened using cream, starch, or purée.
  21. 35. Sweet soups served as dessert.
  22. 38. Liquid cooked to evaporate water and concentrate flavor.