TLE 10

123456789101112131415161718192021222324252627282930313233343536373839404142434445464748495051525354555657585960616263646566676869707172737475767778798081828384858687888990919293949596
Across
  1. 1. degree of heat
  2. 3. place where food is prepared
  3. 7. starch used for thickening
  4. 11. thicken by simmering
  5. 12. main source of flavor in stock
  6. 15. leaf used to flavor stocks
  7. 16. taste of food
  8. 17. thickened liquid made by simmering
  9. 19. cover used while cooling stock
  10. 21. plant starch thickener
  11. 24. tools used in cooking
  12. 30. gradually adjust temperature
  13. 31. primary liquid used in making stock
  14. 32. make liquid clear
  15. 33. set of cooking instructions
  16. 34. cooking fat used in sauces
  17. 36. bones used for fish stock
  18. 40. make free from germs
  19. 42. thickness of soup or sauce
  20. 45. dried spice used whole in stocks
  21. 51. utensil used to cook sauces
  22. 52. gentle cooking method for stocks
  23. 54. spoon used to serve soup
  24. 55. flavored liquid served with food
  25. 57. poultry used for chicken stock
  26. 60. smell of food
  27. 61. appearance of food
  28. 63. maintaining food standards
  29. 65. slow cooking technique for stocks
  30. 67. energy applied in cooking
  31. 69. plants used for flavoring
  32. 71. liquid base for soups and sauces
  33. 72. substance giving body to stock
  34. 74. herb commonly used in bouquet garni
  35. 75. cook bones to deepen flavor
  36. 77. browned bones used for dark stock
  37. 79. mark storage time
  38. 80. aromatic vegetable in mirepoix
  39. 81. stock made without browning bones
  40. 82. length required to cook stock
  41. 83. amount of food given
  42. 85. rapid bubbling cooking method
  43. 86. handheld kitchen tools
  44. 90. aromatic used in stocks and sauces
  45. 92. add liquid to thin stock
  46. 94. vessel for storing stock
  47. 95. ingredients added for taste
  48. 96. feel of food in mouth
Down
  1. 2. get ingredients ready
  2. 4. common thickening agent
  3. 5. impurities skimmed from stock surface
  4. 6. condition of being clean
  5. 8. keeping food for later use
  6. 9. extracted from bones
  7. 10. vegetable that adds sweetness to stock
  8. 13. restore stock to original strength
  9. 14. seasoning used carefully in stock
  10. 18. common vegetable in mirepoix
  11. 20. apply heat to food
  12. 22. food deterioration
  13. 23. fat used in roux
  14. 25. large container for cooking stock
  15. 26. recently prepared food
  16. 27. reduced stock with strong flavor
  17. 28. mixture of carrots celery and onions
  18. 29. measured serving size
  19. 35. used to cool stock quickly
  20. 36. preserve stock for long storage
  21. 37. liquid dish often based on stock
  22. 38. quality of being uncomplicated
  23. 39. cleanliness in food preparation
  24. 41. accepted level of quality
  25. 43. tool used to separate solids
  26. 44. process of learning skills
  27. 46. brief boiling used before stock making
  28. 47. meat commonly used for white stock
  29. 48. large pot for making stock
  30. 49. standard of food excellence
  31. 50. richness of flavor
  32. 53. mixture of fat and flour
  33. 55. free from contamination
  34. 56. identify stored stock
  35. 58. professional cook
  36. 59. substances needed for health
  37. 62. present food to eat
  38. 64. control ingredient amounts
  39. 66. harmony of flavors
  40. 68. aromatic herb used in stocks
  41. 70. remove solids from liquid
  42. 73. clear soup similar to stock
  43. 74. repeated performance to improve skill
  44. 76. freedom from danger
  45. 78. meat used for brown stock
  46. 83. remove scum from surface
  47. 84. store stock at cold temperature
  48. 87. ability gained through practice
  49. 88. ingredient that thickens sauces
  50. 89. process done before storing stock
  51. 91. tool used to mix sauces
  52. 93. list of food items