T.L.E

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Across
  1. 2. Plastic container – Storage container made of plastic
  2. 3. Bread crumbs – Crushed or ground dried bread
  3. 4. Cold soup – Soup served chilled
  4. 6. Demi-glace – Rich brown sauce made from brown stock and espagnole
  5. 8. Oil – Liquid fat used in cooking
  6. 10. Tomatoes – Red fruits commonly used as vegetables
  7. 12. Starch granules – Tiny particles of starch found in plants
  8. 13. Thickening agent – Ingredient used to thicken soups or sauces
  9. 15. Roux – Cooked mixture of flour and fat
  10. 17. White stock – Stock made without browning bones
  11. 18. Meat – Edible flesh of animals used as food
  12. 19. Sauce consistency – Thickness or texture of a sauce
  13. 20. Tomato sauce – Sauce made from tomatoes
  14. 26. Degreasing – Removing excess fat from liquid
  15. 27. Cream-based sauce – Sauce made using cream as the main ingredient
  16. 28. Emulsion – Mixture of oil and liquid that normally don’t mix
  17. 29. Glutinous rice – Sticky type of rice
  18. 30. Starchy vegetables – Vegetables high in starch, like potatoes
  19. 31. Bread – Baked food made from flour
  20. 33. Sweet – Taste like sugar
  21. 36. Uraro – Arrowroot starch used in Filipino cooking
  22. 37. Veal bones – Bones from young cattle used for stock
  23. 38. Thick soup – Soup with heavy consistency
  24. 40. Discarding – Throwing away unwanted parts
  25. 42. Cornstarch – Fine starch from corn used to thicken liquids
  26. 43. Wine – Alcoholic drink made from fermented grapes
  27. 44. Manie – Mixture of flour and butter used to thicken sauces
  28. 46. Cream – Thick dairy product from milk
  29. 47. Osheriku – Japanese red bean soup
  30. 49. Bread flour – Flour with high protein content used for making bread
  31. 51. Pasta – Italian food made from dough
  32. 53. Asian soup – Soup originating from Asia
  33. 54. Mother sauces – Five basic sauces in French cooking used as a base
  34. 55. Hollandaise – A rich sauce made from butter, egg yolk, and lemon juice
  35. 56. Dense – Thick and heavy in texture
  36. 58. Gelatinization – Process where starch thickens when heated
  37. 60. Beurre – French word for butter
  38. 62. Vinaigrette – Dressing made from oil and vinegar
  39. 64. Soup garnish – Ingredients added on top of soup for flavor or design
  40. 67. Egg whites – Clear part of the egg
  41. 69. Glass – Hard transparent material
  42. 70. Fruits – Sweet or sour edible plant products
  43. 71. Acid products – Ingredients that add sourness, like vinegar or lemon
  44. 72. China cup – Cup made of porcelain
  45. 73. Veloutés – French sauce made from stock and roux
  46. 75. Clear soup – Soup that is transparent and not thick
  47. 78. Seasoning – Ingredients added to improve flavor
  48. 79. Grain – Small hard seed used as food
  49. 81. Brown roux – Cooked mixture of flour and fat until brown
  50. 82. Cream soup – Soup thickened with cream
  51. 83. Vegetables – Edible plant parts
  52. 84. Fruit soup – Soup made from fruits
  53. 86. Starches – Carbohydrates used for thickening
  54. 88. Sauce – Liquid or semi-liquid used to add flavor to food
  55. 89. Dessert soup – Sweet soup served as dessert
Down
  1. 1. Rice flour – Flour made from ground rice
  2. 2. Butter – Dairy fat made from churned cream
  3. 5. Chowders – Thick soups with milk or cream
  4. 7. Slurry – Mixture of starch and cold liquid
  5. 9. Flour – Powder made from ground grains
  6. 10. Espagnole – A classic brown sauce in French cooking
  7. 11. Pork – Meat from pigs
  8. 13. Vegetable soup – Soup made mainly from vegetables
  9. 14. Liquid – Substance that flows freely
  10. 16. Cold sauces – Sauces served cold
  11. 17. Bones – Hard parts of animals
  12. 18. Raisins – Dried grapes
  13. 19. Clear stock – Stock that is well-strained and free from impurities
  14. 20. Hot sauce – Spicy liquid condiment
  15. 21. Puree soup – Soup made by blending cooked ingredients until smooth
  16. 22. Air tight container – Container that prevents air from entering
  17. 23. Stock pot – Large pot used for making stock
  18. 24. Herbs – Fresh or dried leaves used for flavor
  19. 25. Cheese cloth – Thin cloth used for straining
  20. 30. Arrow root – Starch used as a thickening agent
  21. 32. Fish stock – Stock made from fish bones
  22. 34. Purees – Smooth mashed foods
  23. 35. Poultry – Meat from birds like chicken or turkey
  24. 37. Refrigerator – Appliance for keeping food cold
  25. 39. Consommé – Clear, clarified soup made from stock
  26. 41. Heavy cream – High-fat cream used for cooking
  27. 42. Liaison – Thickening mixture of egg yolk and cream
  28. 43. Broth – Light soup made by boiling meat or vegetables
  29. 44. Potatoes – Starchy root vegetables
  30. 45. Soups – Liquid dishes usually served hot
  31. 46. Mirepoix – Mixture of chopped onion, carrot, and celery used for flavor
  32. 48. Bisques – Creamy soups made from shellfish
  33. 50. Bouillon cubes – Concentrated stock cubes for flavoring
  34. 52. Milk – White liquid from mammals
  35. 53. Stocks – Flavorful liquid made from bones, meat, and vegetables
  36. 55. Animal fat – Fat obtained from animals
  37. 57. Egg – Food laid by birds, used in cooking
  38. 59. Blond roux – Light brown flour and fat mixture
  39. 60. Brown stock – Stock made from browned bones
  40. 61. Ginataan – Filipino dish cooked with coconut milk
  41. 62. Tong Sui – Chinese sweet dessert soup
  42. 63. Nourishing elements – Nutrients that give energy
  43. 65. Chicken – Poultry meat
  44. 66. Tabasco – Brand of hot pepper sauce
  45. 68. Margarine – Butter substitute made from vegetable oils
  46. 69. Chicken stock – Liquid made by simmering chicken bones and vegetables
  47. 74. Lemon juice – Sour liquid from lemons
  48. 75. Reduced – Cooked down to make thicker
  49. 76. Lumping – Formation of clumps in sauces
  50. 77. Beef – Meat from cattle
  51. 80. Stock reduction – Process of simmering stock to intensify flavor
  52. 82. Rice – A staple grain used as food
  53. 85. Spices – Dried plant parts used for flavor
  54. 86. Bouquet garni – Bundle of herbs used to flavor soups
  55. 87. Fish – Aquatic animal used as food