soups, sauces, and stocks

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Across
  1. 2. A liquid-based dish made from stock or water combined with ingredients such as vegetables, meat, or grains.
  2. 3. A mixture of starch and cold liquid used to thicken hot liquids.
  3. 5. To cook a liquid gently just below the boiling point
  4. 7. A combination of onions, carrots, and celery used to flavor stocks, soups, and sauces.
  5. 9. A mixture of equal parts fat and flour used to thicken sauces and soups.
  6. 12. of the five basic sauces from which many other sauces are made.
  7. 14. Vegetables, herbs, and spices added to enhance flavor
  8. 16. A mother sauce made from stock and thickened with a roux.
  9. 17. A mother sauce made from milk and thickened with a white roux.
Down
  1. 1. The thickness or texture of a soup or sauce.
  2. 4. Removing fat and impurities from the surface of a stock or soup.
  3. 5. A flavorful liquid made by simmering bones, vegetables, herbs, and aromatics in water.
  4. 6. A brown mother sauce made from brown stock and roux.
  5. 8. A rich, dark stock made from roasted bones and vegetables.
  6. 10. A clear stock made from bones that are blanched but not roasted.
  7. 11. A mother sauce made primarily from tomatoes and aromatics.
  8. 13. A sauce that is created by modifying a mother sauce.
  9. 15. A mother sauce made from egg yolks, butter, and acid, and thickened by emulsification.