Soups and Sauces

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Across
  1. 1. /Flavoured liquid food containing soluble nutrients and flavour from meat, poultry, fish, vegetables etc.
  2. 5. /A thickened flavoured, liquid that can be added to a food or dish
  3. 10. /Complimentary additions served with soups
  4. 14. /There are three types of sauces, the white sauce, the blended sauce and the _____________
  5. 15. /Contains a mixture of all ingredients e.g meat, vegetables, rice, pasta etc.
  6. 17. /This sauce is a mixture made from cornflour, milk or water
  7. 18. / A thickened soup that contains shell food e.g shrimp, clamp, lobster, crab etc.
  8. 19. /This sauce should not leave a residue when pouring
Down
  1. 2. /Usually sieved or liquidized and may be furthur used to thicken soups
  2. 3. /Uses less fat than the pouring sauce
  3. 4. /A chemical process in which flour used to make sauce is heated and the colour changes from white to brown
  4. 6. /A garnish served with soups
  5. 7. /In temperate countries a _________ is used exclusively for making stock
  6. 8. /Gives the soup added flavour
  7. 9. /Another name for the panada sauce
  8. 11. /In this region, soup is considered an economical one-pot meal
  9. 12. /Is the chunky soup that contains shell food and starch e.g potatoes, yam etc.
  10. 13. /Another name for clear soups, this is also the least nutritious soup
  11. 16. /_________ from eggs are used to thicken soups
  12. 18. /Liquid in which meat and vegetables are cooked and from which the nutrients are extracted by gentle simmering