Stocks and Soups

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Across
  1. 3. as wine or vinegar.
  2. 6. into a bundle with a twine.
  3. 7. - is a liquid flavoured from meat, poultry,fish and their bones and from vegetables.
  4. 8. - is a selection of herbs
  5. 9. is made by simmering vegetables and seasoning in water, and adding an acidic liquid
  6. 10. - is a mixture of onions, celery and carrots added to a stock to enhance
  7. 11. flavor and aroma.
Down
  1. 1. - should be clear and light coloured. This stock can replace meat based stock in most
  2. 2. - is made from chicken, veal or beef bones in wate,with vegetable and seasoning.
  3. 4. - is made from chicken, veal, beef or game bones and vegetables, all of which are carmalized before being simmered in water with seasoning.
  4. 5. - are made by slowly cooking fish bones or crustacean shells and vege tables without coloring them.