Soup5 and Sauce5

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Across
  1. 1. most common used thickener
  2. 5. is made with beef, veal or poultry meat and bones
  3. 8. is made whtit meat or beef, veal bones, chicken carcasses or aromatic vegetables
  4. 9. read with care when doing stock,soups and sauces
  5. 10. a liquid dish made of meat, fish or vegetables
  6. 12. a mixture of fat espically butter
  7. 13. thickening agent usaully used in europe
  8. 14. a flavoring base with diced vegetables or occasionally pork fat
  9. 15. a flavoured liquid preparation it forms the base of many dishes
  10. 17. a term in that includes everything from the classic sauces of french cuisine and more
  11. 18. a rich creamy soup typacilly made with shellfish espically lobster
Down
  1. 2. broths, concomes, essences, and chilled jellied soups
  2. 3. the two most popular stocks
  3. 4. purpose of thickening agents
  4. 6. when a sauce is prepared incorrectly can turn into a
  5. 7. when you thicken a sauce enough to cling to food
  6. 11. is required throughout cooking stock
  7. 15. served at or near the beginning of a meal
  8. 16. soup potages lies, flavoured versions of be chamel and veloute but prepared thinner
  9. 19. a backbone of western cuisine