Stocks, Consommé, and Intro to Sauces

1234567891011121314151617181920212223242526
Across
  1. 2. halfway between a stock and a glace
  2. 5. should be taller than it is wide
  3. 7. contains any herbs you like
  4. 9. syrupy, sticky consistency
  5. 10. made by cooking fish bones in a little oil until they turn opaque, then adding water, mirepoix, spices, and herbs
  6. 12. combinations of vegetables and herbs (and sometimes even meats) that are heated in some fat to impart deep flavors into a dish
  7. 15. made up of amino acids
  8. 16. cooking process where the heat transfers from the bottom of a pot, warmed liquid rises to the top, cooler liquid falls to the bottom of the pot
  9. 20. chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
  10. 23. an intensely flavored amber-colored clear liquid
  11. 24. process used to remove food particles and bits of fat
  12. 25. component in most foods
Down
  1. 1. used with finely chopped meat and vegetables to strain a liquid (raft)
  2. 3. always contains parsley, thyme, and bay leaf
  3. 4. water at the beginning of the stock making process
  4. 6. desired consistency of a sauce, at which it is thick enough to coat the back of a spoon
  5. 8. a mixture of two liquids that would ordinarily not mix together
  6. 11. use this cooking method to remove impurities and to keep liquid clear
  7. 13. work together with emulsifiers to allow food ingredients that would not otherwise mix well keep a homogenous distribution
  8. 14. onions, carrots, and celery
  9. 17. don't add this since it will intensify during the reduction process
  10. 18. when vegetables, fruits, herbs, meats are broken up they release solid particles that make a liquid thick but makes it look like this
  11. 19. a loosely woven, gauze-like cotton fabric used in the kitchen for a variety of straining tasks
  12. 21. use this cooking method to intensify flavor and color and to coagulate proteins
  13. 22. example of an emulsion
  14. 26. describes the protein mesh that rises to the top of a pot of stock that is being clarified