Soups, Stocks & Sauces Crossword

3. _____ is a perfect complement to the food on your plate that really brings the dish together with color flavor, and aroma
5. A _____ is a mixture of cornstarch mixed with a cold liquid, and can be used instead of roux.
6. When preparing stocks; flavor, ____, and body are the most important attributes to consider.
8. _____can be a stand-alone meal on its own, or serve as a light first course to a larger meal
11. This is an emulsion made from eggs, butter and lemon.
15. ________ is a French word that refers to the mixture of coarsely chopped onions, carrots and celery that provides a flavor base for stock.
16. _____ is responsible for the flavor. This item is an essential ingredient in many soups and sauces. It is a flavorful liquid made by gently simmering bones and/or vegetables.

1. This activity rids stock bones of some of the impurities that can cause cloudiness in a stock.
2. A mother sauce made from milk and white roux.
4. A sauce made from veal, chicken, or fish stock and a white or blond roux.
7. ________ is the term for the herbs, spices and flavorings that create a savory smell
9. These type of soups include cream soups and puree soups, such as bisques, and chowders.
10. ______ is a cold mixture of fresh herbs, spices, fruits, and/or vegetables. It can be used as a sauce for meat, poultry, fish or shellfish.
12. This process causes bones and mirepoix to release flavor more quickly when liquid is added. Cook the bones and/or vegetables in a small amount of fat over low heat until they soften and release moisture.
13. This type of butter is used to finish grilled or broiled meats, fish, poultry, game, pastas and sauces.
14. A thickener made of equal parts cooked flour and fat, most sauces start with this item.