Soups and Charcuterie

5. is a common problem when cooking creamsoups because the proteins in the milk or cream coagulate when overheated or when an acidic ingredient is added
6. also called variety meats
8. is a French word defined as the process of preserving and flavoring meats such as pork, beef, game, poultry,fish, and seafood by means of curing, smoking and other preservation techniques
11. refers to chicken and other domesticated birds like goose, duck, and turkey
12. meat of cattle or cows
13. are blends of herbs and spices used to flavor charcuterie products
15. is a hearty soup usually made from fish, shellfish, and vegetables

1. are mixtures of ground meats that are stuffed in a casing usually made of animal intestines
2. a Filipino soup consisting of meat, fish or shrimp and a variety of vegetables, traditionally soured with tamarind
3. are kitchen equipment used to weigh ingredients
4. re seasoned mixtures of ground meats and fats that are used as stuffing or filling for sausages, pâtés, and other charcuterie products
7. are important ingredients when making charcuterie products because they add flavor and moisture
9. is usually defined as a liquid food cooked by simmering meat, fish,poultry and/or vegetables. It is typically served hot or warm
10. is a soup made by puréeing or crushing one or more of its ingredients
12. is a flavorful liquid that is cooked by simmering meat
14. is a Spanish soup of blended vegetables that is served cold