Soups and Sauces

12345678910
Across
  1. 2. The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or vegetables are reduced (simmered) and strained.
  2. 3. Also called a white sauce, made from fat, flour, and milk
  3. 4. made by adding cream and/or milk to a thickened flavorful puree made from meats, poultry, fish, and/or vegetables.
  4. 5. made by adding cream and/or milk to a thickened flavorful puree made from meats, poultry, fish, and/or vegetables.
  5. 8. Less gelatinous than stocks and may be added to poultry and vegetable stocks to add flavor.
  6. 9. Uncooked,thick, tomato-based soup with added vegetables and Latin American seasonings.
  7. 10. sauce made with tomatoes, vegetables, seasonings, and vegetable stock. It should be thick and rich.
Down
  1. 1. all modern sauces are derived from these 5 what?
  2. 5. Usually fish based soups thickened with vegetable pieces.
  3. 6. also called brown sauce, can make bordelaise or mushroom sauce from it
  4. 7. also called blonde sauce, calls for a darker roux
  5. 8. Stock made from meat or meat/bone combinations and some water with little or no flavoring. seldom reduced (simmered until much of the water evaporates) and therefore not as strong-flavored as stocks.