STOCKS IN CULINARY

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Across
  1. 3. A light stock made with dried seaweed, dried bonito fish flakes, and mushrooms
  2. 5. neutral stock composed of vegetables and aromatic herbs sautéed gently in butter, then cooked in the liquid.
  3. 10. A tall pot with a lid used for preparing stocks
  4. 11. usually water with wine or vinegar, where vegetables and seasonings have been simmered to extract their flavors
  5. 14. It is prepared by simmering chicken bones with mirepoix and seasonings.
  6. 15. A court bouillon for preparing shellfish and sometimes served as a broth with a dish
  7. 17. The liquid that results from simmering meats or vegetables; also referred to as broth
  8. 19. The second wetting of the stockpot. After the stock is strained, fresh water is added and allowed to simmer a second time.
  9. 20. Stocks prepared with meat including veal, lamb, and beef.
Down
  1. 1. A clear, pale liquid made by simmering poultry, beef, or fish bones.
  2. 2. A reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
  3. 4. flavorful liquids used in the preparation of soups, sauces, and stews, derived by gently simmering various ingredients in water.
  4. 6. Another term for a brown stock usually made with beef and veal bones
  5. 7. A stock prepared with lobster, shrimp or crab
  6. 8. An amber liquid made by first browning/roasting poultry, beef, veal, or game bones.
  7. 9. the result of the clarification process that uses egg whites and a fine dice of mirepoix to create a raft.
  8. 12. Concentrated, highly aromatic, flavorful liquid derived from vegetables or herbs
  9. 13. Stocks prepared from poultry of chicken or turkey and are either white or brown stock
  10. 16. A liquid derived from simmering meats, mirepoix, herbs and spices
  11. 18. A stock that is categorized separately from the other basic stocks because of its limited usage.