Types Of Thickners

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Across
  1. 5. Mixture of egg yolks and heavy cream, often used to finish some sauces.
  2. 8. finely ground corn flour
  3. 9. A West Indian herbaceous plant from which a starch is prepared
  4. 11. Cooked quickly, bland flavor, has the most thickening power. Used where little color is needed like a bechamel sauce.
Down
  1. 1. A translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal parts.
  2. 2. Cooked longer than white roux until flour forms golden. Has a nutty aroma and is ideal for Velouté sauce.
  3. 3. Cooked until dark brown. Nutty roasted flavor.
  4. 4. Cornstarch mixed with a cold liquid, can be used instead of roux
  5. 6. A powder obtained by grinding grain
  6. 7. A gelatinous substance obtained from various kinds of red seaweed.
  7. 10. A thickner made of equal parts of cooked flour and fat like butter, oil, or shortening.