TLE

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Across
  1. 2. – Thickening substance.
  2. 6. – Added to soups.
  3. 7. – Degree of heat.
  4. 11. – Cooking in bubbling liquid.
  5. 13. – Stock from vegetables only.
  6. 15. – Fat used for roux.
  7. 16. – Aromatic leaves for flavoring.
  8. 18. – Thick matchstick cut.
  9. 19. – Starch mixed with cold liquid.
  10. 24. SLURRY – Flour mixed with water.
  11. 25. – Stock made from fish bones.
  12. 27. – Tool for pureeing.
  13. 28. – Another term for stock.
  14. 30. – Cold storage.
  15. 33. – Soup made from blended vegetables.
  16. 34. – Frozen storage.
  17. 39. – Cutting into thin pieces.
  18. 41. – Surface for chopping.
  19. 43. – Cloth for straining.
  20. 48. – Gives richness to soup.
  21. 49. – Dried seeds or bark for flavor.
  22. 52. – Thickening by boiling.
  23. 54. BOWL – Container for soup.
  24. 55. – A clear refined soup.
  25. 59. – Main flavor enhancer.
  26. 61. – Dairy used in soups.
  27. 62. – Cutting very small.
  28. 64. – Liquid fat for cooking.
  29. 65. – Base of cream soups.
  30. 66. – To remove solids from liquid.
  31. 67. – Thickener from bones.
  32. 68. – Long thin pasta for soup.
  33. 69. – A flavored liquid made by simmering bones and vegetables.
  34. 70. – Main ingredient of stock.
  35. 71. – Cooking appliance.
  36. 72. – Personal cleanliness.
  37. 73. – Mixing tool.
  38. 74. – Serving size.
  39. 79. – Common soup herb.
  40. 80. – Butter substitute.
  41. 81. – A bundle of herbs.
  42. 82. -a soup made thick with starch or cream.
  43. 84. – Vegetable similar to onion.
  44. 85. – Strainer for liquid.
  45. 87. – Stock made from roasted bones.
  46. 91. – Stock from beef bones.
  47. 92. – Soup thickened with milk or cream.
  48. 95. – Stock made from unbrowned bones.
  49. 96. – Adds color and sweetness.
  50. 97. – Mixing hot and cold slowly.
Down
  1. 1. – Main cutting tool.
  2. 2. – Cooking just below boiling.
  3. 3. – Good food quality.
  4. 4. – Food becoming bad.
  5. 5. – Health value of food
  6. 8. – Used in some thick soups.
  7. 9. – Protection from accidents.
  8. 10. – Common seasoning.
  9. 12. – Blending ingredients.
  10. 14. – To make soup clear.
  11. 17. – Adding salt and spices.
  12. 20. – A thick soup with milk and seafood.
  13. 21. – Tool for serving soup.
  14. 22. – Small cube cut.
  15. 23. – Cutting into pieces.
  16. 26. – Adds aroma to stock.
  17. 29. – Fried bread cubes.
  18. 31. – Thin strip cut.
  19. 32. – To boil briefly.
  20. 35. – Flour and fat mixture for thickening.
  21. 36. – Decoration on soup.
  22. 37. – A common thickening agent.
  23. 38. – Proper keeping of food.
  24. 40. – Aromatic bulb.
  25. 42. – Meat scraps for stock.
  26. 44. – A liquid food made from stock and other ingredients.
  27. 45. – Cleanliness in kitchen.
  28. 46. SLURRY – Cornstarch and water.
  29. 47. – Green herb garnish.
  30. 50. – A large pot for stock.
  31. 51. – Base of red soups.
  32. 53. – A transparent soup.
  33. 55. – Tool for garnishing.
  34. 56. – Removing fat from stock.
  35. 57. – Stock from poultry bones.
  36. 58. – A mixture of onions, carrots, and celery.
  37. 60. – Cutting into cubes.
  38. 63. – Heat source.
  39. 75. – Length of cooking.
  40. 76. – Taking off surface fat.
  41. 77. – Aromatic leaf.
  42. 78. – Thickens soups naturally.
  43. 83. – Stirring utensil.
  44. 86. YOLK – Thickener for sauces.
  45. 87. – A thick shellfish soup.
  46. 88. – Base liquid of stock.
  47. 89. – A starch used for thickening.
  48. 90. – Herbs tied in cloth.
  49. 93. – Main vegetable in stock.
  50. 94. – Added to soup for richness.