Soups And Sausces

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Across
  1. 4. While ___ stock is made with bones consume is enriched with pieces of the chicken veal or beef.
  2. 7. soups are purees of starchy vegetables or leguminous, whereas the puree of poultry, game, fish, and shellfish are more called coulis.
  3. 8. These ____ have enough starch so the puree will not need anything added to bind it.
  4. 11. are usually accompanied fried croutons.
  5. 14. Purees of ___ vegetables or legumes include beans, lentils, split peas, and others.
  6. 17. are the backbone of western cuisine from which much of the kitchen depends
  7. 18. will collect on the surface of the stock during the early stages of cooking
Down
  1. 1. When a____wine or liqueur is used to flavor or perfume a consommé it is added at the end just before service.
  2. 2. is a concentrated clear soup, and is the most sophisticated of the clear soups.
  3. 3. A sauce__ prepared with care and near perfection can take a meal to the next level
  4. 5. Broths, consommés, essences, and chilled ___ soups are all types of clear soup.
  5. 6. The ___ of a broth or bouillon comes from simmering the ingredients for a long period of time.
  6. 9. are a derivation of consommés with special flavors.
  7. 10. The flavors come from ___ of aromatics, flavorful herbs, plants, vegetables or mushrooms.
  8. 12. and bouillon can be used interchangeably and are considered to be among the simplest of soups to make.
  9. 13. In the ___ there were two basic methods were used to prepare cream soups.
  10. 15. extracts would be truffle, asparagus, fennel, tomato or tarragon extract.
  11. 16. The thickening agent is rice or the bread of ____ fried in butter
  12. 17. A ___must be thickened enough to cling lightly to the food, this is called Nipper.