TLE 10 QUARTER 3

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Across
  1. 2. – Impurities that rise to the top of stock during cooking.
  2. 3. Stock – A light stock made from fish bones and trimmings.
  3. 4. – The taste of food or liquid.
  4. 7. – The length needed to cook stock properly.
  5. 8. – A large container used for cooking stock.
  6. 10. Stock – Stock made only from vegetables and herbs.
  7. 12. – A pleasant smell coming from food or cooking.
  8. 13. – Hard parts of animals used to give body and flavor to stock.
  9. 15. – A thin, flavorful liquid made by simmering bones, meat, or vegetables in water.
  10. 18. – The strength of flavor in a stock.
  11. 19. – To cook gently with small bubbles below the surface.
  12. 20. – Preserving stock by storing it at very low temperatures.
  13. 21. Stock – Stock made without browning bones or vegetables.
  14. 22. – A nutrient found in meat that helps give stock body.
  15. 23. Stock – Stock made from roasted bones and vegetables.
  16. 26. – The correct steps followed in making stock.
  17. 27. – Keeping food properly to prevent spoilage.
Down
  1. 1. – The process of removing scum from the surface of stock.
  2. 2. – A seasoning usually not added to stock during cooking.
  3. 5. – Plant ingredients added to stocks for flavor and nutrients.
  4. 6. Garni – A bundle of herbs tied together and used to flavor stocks.
  5. 9. – Leaves or plants used to add aroma and taste to food.
  6. 11. – The process of drawing flavor and nutrients into the liquid.
  7. 14. – A mixture of chopped onions, carrots, and celery used for flavoring.
  8. 16. – To store food in a refrigerator to keep it fresh.
  9. 17. – A liquid made from meat and vegetables, usually seasoned and lighter than stock.
  10. 23. – To cook a liquid with large bubbles breaking the surface.
  11. 24. – A substance that flows freely, like water or stock.
  12. 25. – Lowering the temperature of hot stock safely.
  13. 26. Stock – Stock made from chicken or other birds.