TLE 10 QUARTER 3

Across

1. – Removing solids from stock using a sieve or cloth.
3. – Plant ingredients added to stocks for flavor and nutrients.
6. – A sauce made primarily from cooked tomatoes, often seasoned with herbs.
7. – Hard parts of fish used for fish stock.
11. – A brown sauce made from brown stock, browned mirepoix, and thickened with a roux.
13. – Smell released while cooking.
14. – Stock made from roasted bones and vegetables.
16. – An emulsion sauce made from egg yolks, butter, and lemon juice or vinegar.
19. – A large, deep pot used for making stocks.
20. – Remaining parts after cutting meat or fish.
21. – Leaves or plants used to add aroma and taste to food.
23. – Soaking ingredients (like fruits or herbs) in liquid to soften and absorb flavor.
25. – The act of preparing soup.
29. – Flour made from finely milled rice, often used as a thickener or in gluten-free recipes.
32. – A thin, flavorful liquid made by simmering bones, meat, or vegetables in water.
34. – A mixture of chopped onions, carrots, and celery used for flavoring.
36. – Small pieces of meat left after cutting.
39. – A mixture of two liquids that normally do not combine, like oil and water, stabilized by an emulsifier.
40. – The strength of flavor in a stock.
42. – The clearness of a well-made stock.
43. – Water used at the start to help extract flavor and protein.
44. – The length needed to cook stock properly.
46. – The process of making a stock or sauce clear by removing impurities.
48. – The correct steps followed in making stock.
49. – A nutrient found in meat that helps give stock body.
51. (Uraro) A starch obtained from tropical plants, used as a gluten-free thickening agent.
53. – Preserving stock by storing it at very low temperatures.
56. – Stock made only from vegetables and herbs.
57. – Adding ingredients to enhance flavor.
60. – Lowering the temperature of hot stock safely.
61. – A fine white powder derived from corn used as a thickening agent in sauces, soups, and gravies.
62. – The process of removing bones from fish.
64. – Made mainly from bones.
65. – The degree of heat during cooking or storage.
68. – Removing excess fat from cooled stock.
70. – Taste that comes from herbs.
74. – To cook gently with small bubbles below the surface.
77. – The act of grouping items based on type.
78. – A covered vessel used to store stock.
80. – A liquid made from meat and vegetables, usually seasoned and lighter than stock.
82. – A bird commonly used to make stock.
84. – Ingredients that give aroma and flavor, like herbs and vegetables.
85. – A substance from bones that gives stock body when cooled.
86. – A pleasant smell coming from food or cooking.
89. – Steeping herbs, spices, or aromatics in liquid to extract their flavor.
91. – The starting liquid for making a velouté sauce, usually a light stock thickened with roux.
92. – Domesticated birds like chicken used for food.
94. – The process of drawing flavor and nutrients into the liquid.
95. – Cooked in an oven until browned.
97. – Process of making stock.
98. – Any ingredient added to improve taste.
99. – Thin cloth used for fine straining of stock.
100. – Keeping food properly to prevent spoilage.

Down

2. – An ingredient used to increase the viscosity of a liquid without changing its other properties.
4. – The process of food going bad.
5. – Soft tissue inside bones that adds richness.
8. – Using stock to prepare sauces.
9. – Cooking stock longer to intensify flavor.
10. – A basic French sauce made from a light stock thickened with a roux.
12. – Hard parts of animals used to give body and flavor to stock.
14. – To cook a liquid with large bubbles breaking the surface.
15. – The temperature just below boiling.
17. – The length of time stock stays safe to use.
18. – The process of removing scum from the surface of stock.
19. – A liquid or semi-solid mixture served with food to enhance flavor, moisture, and presentation.
22. – Stock made without browning bones or vegetables.
24. – A collection of different items.
26. – Simple cooking skills.
27. – Made mainly from meat.
28. – The foundation of soups and sauces, usually stock.
30. – To store food in a refrigerator to keep it fresh.
31. – The process of thickening and intensifying the flavor of a liquid by simmering or boiling.
33. – Equipment used for cooking.
35. – An appliance used for browning bones.
37. – A tool used to strain liquids.
38. – Flour with high protein content used in baking and sometimes in thickening mixtures.
41. – Small leftover pieces from cutting meat or fish.
45. – A clear, flavorful broth made from simmering meat, fish, or vegetables, similar to stock.
47. – Cooking until the surface turns brown.
50. – Finely ground dried bread used to thicken, coat, or add texture to dishes.
52. – The taste of food or liquid.
54. – A tool used to separate solids from liquid.
55. – A bundle of herbs tied together and used to flavor stocks.
58. – Also known as sticky rice; rice high in starch used to thicken or bind foods.
59. – A large container used for cooking stock.
60. – The thickness or texture of stock.
62. – Newly picked herbs used for flavor.
63. – Meat from a young cow used for making stock.
66. – A word used in cooking.
67. – A substance that flows freely, like water or stock.
69. – Cooking bones in the oven to deepen flavor.
71. – Skeletal parts used in stock preparation.
72. – Taking something out after cooking.
73. – The nutrients provided by stock.
75. – A mixture of fat (usually butter) and flour cooked together and used to thicken sauces and soups.
76. – Stock made from chicken or other birds.
77. – The bones of an animal after the meat has been removed.
79. – A rich, salty taste.
81. – Another term for bouquet garni.
83. – A seasoning usually not added to stock during cooking.
87. – A light stock made from fish bones and trimmings.
88. – Impurities that rise to the top of stock during cooking.
90. – A white sauce made from milk thickened with a roux, often a base for other sauces.
93. – Oil or grease that rises to the surface of stock.
96. – Meat from cattle used for stock making.