Tle 10

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Across
  1. 1. -Agents: Substances that increase the viscosity of a liquid.
  2. 7. -If reduced too much, stock or sauce may become too thick.
  3. 9. -A mixture of chopped onions, carrots, and celery used to flavor stocks and soups.
  4. 11. -Rich emulsified sauce made from butter, egg yolks, lemon juice, and cayenne.
  5. 14. -The finest level of chopping, frequently done using a food processor.
  6. 16. -Made from stock and tomato products seasoned with spices and herbs.
  7. 18. -A young immature pigeon under 4 weeks old, with tender dark meat and a rich, gamey taste.
  8. 21. -Chewy starch balls used in dishes like ginataang.
  9. 22. -Based on stocks and combined with other ingredients for flavor, consistency, appearance, and aroma.
  10. 25. -Swirling liquid in a sauté pan to dissolve food particles.
  11. 29. -Chicken fat, beef drippings, and lard.
  12. 30. -These vegetables should be added during the final stage of cooking.
  13. 33. -A general cutting method used to break food into bite-sized or irregular pieces.
  14. 34. -Adds and develops flavor.
  15. 36. -Needs more time to cook.
  16. 37. -A cutting style that slices ingredients thinly while following their natural shape.
  17. 39. -Brown stock-based sauce made with margarine or butter.
  18. 40. -One of the most common pepper sauce brands.
  19. 41. -A surgically desexed male chicken, usually under 8 months of age.
  20. 42. -Added to give flavor and richness to sauce.
  21. 46. -A versatile kitchen tool used for cutting, slicing, dicing, and chopping vegetables, fruits, and meats.
  22. 48. -A water-soluble pigment that gives plants and vegetables their green color and contributes to their fresh flavor.
  23. 49. -Liquid dispersed in another liquid with or without an emulsifier.
  24. 50. -A tool used to remove the outer skin from fruits and vegetables.
  25. 52. -Help extract flavor and dissolve connective tissues from bones.
  26. 53. -Important to produce a smooth, lump-free sauce.
  27. 60. -A tool used to mix ingredients and create smooth sauces or emulsions.
  28. 62. -Used for cooking, frying, and as a base for emulsions like vinaigrettes.
  29. 67. -Broth-based soups prepared in advance, cooled, and defatted.
  30. 68. -Made just before use.
  31. 71. -Soup: A Chinese soup.
  32. 72. -Soup thickened with egg, butter, and cream.
  33. 74. -Yellow-orange, fat-soluble pigments found in plants.
  34. 75. -Used for steaming vegetables.
  35. 76. -Used depending on availability and local tradition.
  36. 78. -Used to hold items while cutting.
  37. 81. -Clear seasoned stock or broth with one or more vegetables, meat, or poultry added.
  38. 87. -A sexually mature male chicken over 10 months old, with tougher meat than younger birds.
  39. 88. -Slaughtered birds processed by bleeding, de-feathering, and removing internal organs, sold complete unless noted.
  40. 89. -Thick soups may thicken during cooking and may need additional stock or water to adjust consistency.
  41. 94. -Water-soluble pigments responsible for pale yellow, cream, or white colors in vegetables such as cauliflower and potatoes.
  42. 95. -Thickened soups made from shellfish.
  43. 96. -Used to add acidity and brightness to sauces like hollandaise.
  44. 97. -Mixture of starch and cold water used to thicken soup or sauce.
  45. 98. -A general term for cutting across the grain into thin, relatively uniform pieces.
  46. 99. -Occurs when starch coats the outside of a lump.
  47. 100. -Substances that give vegetables like onions, garlic, and cabbage their distinctive strong flavor and aroma.
  48. 101. -Dried stock ingredients compressed into cubes.
  49. 102. -A large spoon used to serve soups and sauces, or to transfer liquids while cooking.
Down
  1. 2. -Rich, flavorful stock or broth clarified to be perfectly clear.
  2. 3. -A variation of traditional soup served at or below room temperature.
  3. 4. -A sour liquid used in vinaigrettes and for pickling.
  4. 5. -Bundle of fresh herbs and aromatics tied with string.
  5. 6. -Concentrates basic flavors.
  6. 8. -A creamy liquid from coconut meat used in dishes like ginataang.
  7. 10. -A traditional soup which is typically broth-based, clear soup, or starch-thickened soup.
  8. 12. -Getting rid of something no longer useful or desirable.
  9. 13. -Leftover cooked meat from poultry carcasses.
  10. 15. -Compounds in foods necessary for essential life processes and health.
  11. 17. -Made from beef or veal bones.
  12. 19. -Japanese azuki bean soup.
  13. 20. -A young chicken 3 to 6 months old, weighing 4 to 6 pounds, perfect for whole roasting with tender flavor.
  14. 23. -Used to store prepared stocks, soups, and sauces to prevent spoilage.
  15. 24. -Alive chickens, ducks, or turkeys sold for home preparation; young ones with fine feet are often fryers.
  16. 26. -A precise method of slicing fruits and vegetables into long, thin matchstick shapes.
  17. 27. -Made by combining lean chopped meat, egg whites, mirepoix, herbs, spices, and an acidic ingredient.
  18. 28. -Can be served hot or cold.
  19. 31. -Made from beef or veal bones that have been browned in an oven.
  20. 32. -Small red beans used in Japanese dishes like oshiruko.
  21. 35. -Also called deep pot frying, it involves cooking food by submerging it fully in hot oil.
  22. 38. -Most commonly used thickeners for sauce making.
  23. 42. -Used depending on availability and local tradition.
  24. 43. -Stocks, soups, or sauces are frozen.
  25. 44. -Process where starch granules absorb water and swell.
  26. 45. -Slaughtered birds that have been bled and de-feathered.
  27. 47. -A Filipino soup made from coconut milk, fruit, and tapioca pearls; served hot or cold.
  28. 48. -A French cooking technique for neatly cutting herbs or leafy green vegetables into thin strips.
  29. 51. -Cutting into cubes of the same size.
  30. 54. -Cooked mixture of equal parts fat and flour.
  31. 55. -Used as a substitute for butter due to lower cost.
  32. 56. -Technical term for weeping.
  33. 57. -Water or wine used to simmer mirepoix and bouquet garni.
  34. 58. -A young chicken that has fine and soft feet.
  35. 59. -Reconstituting properly helps to avoid spoilage and food-borne illness.
  36. 61. -Pot: A large, deep pot designed specifically for making stocks, soups, and sauces.
  37. 63. -Ensures that stocks, soups, and sauces maintain their original quality and flavor.
  38. 64. -Vegetable soup thickened with starch.
  39. 65. -A cut meaning round in shape, used for slicing cylindrical or round foods into discs.
  40. 66. -Mixture of egg yolks and cream added to sauce for richness and smoothness.
  41. 69. -A spicy chili pepper used to add heat to sauces and dishes.
  42. 70. -Powder made by grinding grains, roots, beans, nuts, or seeds.
  43. 73. -Made from fish bones and trimmings left over after filleting.
  44. 74. -Hearty soups made from fish, shellfish, or vegetables.
  45. 77. -Fresh vegetables should be crisp and bright in color.
  46. 79. -Slightly darker; commonly used for velouté.
  47. 80. -Used to hold vegetables.
  48. 82. -Vegetables are submerged in salted boiling water and cooked until tender.
  49. 83. -A dry-heat cooking method used to make foods like bread and cake by preparing and shaping dough or batter.
  50. 84. -Drains excess water after washing vegetables.
  51. 85. -Natural sugar that provides sweetness in vegetables.
  52. 86. -Cold emulsion of oil and vinegar used in salads.
  53. 90. -A quick cooking method that uses high heat to cook food in a small amount of butter or oil.
  54. 91. -One of the important components of a dish.
  55. 92. -Cooked ahead of time, then cooled, covered, and placed in the refrigerator to chill.
  56. 93. -Used for cooking vegetables or other foods.