Methods of Cookery - Definitions

123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051
Across
  1. 1. Small bowl used for serving soup or sauce.
  2. 5. Soup that is thickened using cream, starch, or purée.
  3. 7. Flavorful liquids made by simmering bones, meat, vegetables, and seasonings in water.
  4. 8. A young chicken usually 9 to 12 weeks.
  5. 9. A rich sauce made from egg yolks, butter, and lemon juice.
  6. 11. Fresh or dried leaves of plants used for seasoning food.
  7. 15. A liquid or semi-liquid food served to add flavor, moisture, and appearance to dishes.
  8. 19. A clear, clarified soup made from rich stock.
  9. 21. A mixture of chopped onions, carrots, and celery used for flavoring.
  10. 23. Stock made from raw bones without browning them first.
  11. 25. Small feathers indicates that the chicken is young.
  12. 27. Thin cloth used for straining liquids.
  13. 29. Allow a little more time to cook.
  14. 31. Dried seeds, roots, bark, or fruits used to add flavor and aroma to food.
  15. 33. Thick soups usually made with seafood, milk, and vegetables.
  16. 34. Edible flesh of animals used as food.
  17. 35. Powder made from ground grains used in cooking and baking.
  18. 36. Traditional soup which is typically broth, clear soup, or starch thickened soup.
  19. 38. Soup made from fruits, usually sweet and served cold or hot.
  20. 39. Sweet soups served as dessert.
  21. 41. Seeds of cereal plants like rice, corn, and wheat.
  22. 43. Stock made by simmering chicken bones, meat, and vegetables.
  23. 46. These are slaughtered birds that have been bled and defeathered.
  24. 48. A white sauce made from stock thickened with roux.
  25. 49. A Japanese azuki bean soup.
  26. 50. Add fish in the end to keep it from overcooking.
  27. 51. Soup made mainly from vegetables.
Down
  1. 2. Soup that is transparent and free from thickening agents.
  2. 3. Appliance used to keep food cold and fresh.
  3. 4. Stock made from roasted bones, giving a darker color and richer flavor.
  4. 6. Filipino soup cooked with coconut milk.
  5. 10. thick soup may continue to thicken during cooking and may need to add stock or water.
  6. 12. A mature female chickens usually more than 10 months.
  7. 13. Allowing steam or air to escape from containers.
  8. 14. Actions taken to stop food from going bad.
  9. 15. Large pot used for making soups and stocks.
  10. 16. A surgically desexed male chicken usually under 8 months
  11. 17. Soup thickened with cream or milk.
  12. 18. Thick, creamy soups usually made from shellfish.
  13. 20. Proper keeping of food to maintain quality and safety.
  14. 22. Sauce made from milk thickened with flour enriched with butter.
  15. 24. A Chinese sweet soup.
  16. 26. Keeping food fresh, safe, and nutritious.
  17. 28. Slaughtered have been bled and defeathered and the visceral organs are removed.
  18. 30. Liquid cooked to evaporate water and concentrate flavor.
  19. 32. Stock made by simmering fish bones and trimmings.
  20. 35. Food preserved by keeping it at very low temperatures.
  21. 37. Fine white powder used as a thickening agent.
  22. 40. Domesticated birds raised for meat and eggs, such as chicken and duck.
  23. 42. A small-diced cut of potatoes and carrots will require 30 to 40 minutes to cook.
  24. 43. Soup served chilled instead of hot.
  25. 44. Light liquid made by simmering meat or vegetables.
  26. 45. Liquid foods made by boiling meat, fish, vegetables, or grains in stock or water.
  27. 47. Thick soups made from blended vegetables or legumes.