TLE

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Across
  1. 4. – Small particles that swell when heated
  2. 5. – Poultry product used in cooking
  3. 7. – Japanese red bean soup
  4. 11. – Formation of lumps in sauces
  5. 12. – Vegetables high in starch
  6. 14. – Removing solids from liquids
  7. 15. – Edible grain used as food
  8. 16. – Thickening process when starch is heated
  9. 17. – Soup made mainly from vegetables
  10. 19. – Dairy liquid from animals
  11. 20. – Adding liquid to dissolve browned bits
  12. 21. – Allowing steam or air to escape
  13. 24. – Unpleasant consistency of food
  14. 27. – Sauce made mainly from tomatoes
  15. 31. – Ingredient that gives aroma
  16. 34. – Starch from corn used as thickener
  17. 35. – Containers with lids to protect food
  18. 36. – Thickened by removing liquid
  19. 39. – Soup with a heavy consistency
  20. 40. – Vegetables that are green in color
  21. 42. – Soup originating from Asian cuisine
  22. 43. – Food with moisture removed
  23. 45. – Dairy fat made from milk
  24. 50. – Uncooked food
  25. 53. – Classic brown sauce
  26. 54. – Thick soups with milk and chunky ingredients
  27. 55. – Smooth soups made from blended ingredients
  28. 56. – Lowering stock temperature safely
  29. 57. – Sauce made from stock and roux
  30. 60. – Stock made from vegetables
  31. 63. – Stock made by simmering chicken bones and meat
  32. 64. – Flour with high protein content
  33. 66. – Presence of harmful substances in food
  34. 68. – Stock made from roasted bones
  35. 72. – Concentrated stock cubes dissolved in water
  36. 74. – Japanese pork soup with vegetables
  37. 75. – Throwing away unwanted parts
  38. 78. – Roux cooked briefly without browning
  39. 81. – Non-porous food container material
  40. 82. – Sauces served cold
  41. 83. – Fat obtained from animals
  42. 87. – Thin cloth used for straining
  43. 88. – Mix ingredients
  44. 89. – Visible oil lines on sauces
  45. 92. – Container that prevents air entry
  46. 95. – Soup thickened with cream or milk
  47. 96. – Disease caused by contaminated food
  48. 97. – Soup served chilled
  49. 98. – Sweet soup made from fruits
  50. 99. – Large pot for making stock
  51. 100. – Butter with milk solids removed
  52. 101. – Liquid separation from a gel
Down
  1. 1. – Sweet soup served as dessert
  2. 2. – Domestic birds used as food
  3. 3. – Liquids extracted from fruits
  4. 6. – Filipino dish cooked in coconut milk
  5. 8. – Sauces served warm
  6. 9. – Clear stock made without browning bones
  7. 10. – Liquid turning into vapor
  8. 13. – Properly keeping stocks for use
  9. 16. – Seeds used for food
  10. 18. – Powder made from ground grains
  11. 22. – Stocks made by adding water to concentrates
  12. 23. – Butter substitute made from oils
  13. 25. – Thickening by simmering and evaporation
  14. 26. – Foods made from milk
  15. 28. – Ingredient that adds sourness, like vinegar or lemon
  16. 29. – Cooking using water or steam
  17. 30. – Liquid from grated coconut meat
  18. 32. – Keep food fresh and safe
  19. 33. – Preserved by very low temperature
  20. 37. – Animal flesh used as food
  21. 38. – Smooth soups thickened with roux
  22. 41. – Roux cooked to a light golden color
  23. 44. – Thick, creamy shellfish soups
  24. 46. – Cooking without water
  25. 47. – Clear, clarified soup
  26. 48. – Stop food from going bad
  27. 49. – Stocks kept for future use
  28. 51. – Transparent soup without thickening
  29. 52. – Clear liquid used in cooking
  30. 58. – Ingredient used to thicken sauces
  31. 59. – Plant ingredients used for flavor and aroma
  32. 61. – Carbohydrates used to thicken foods
  33. 62. – Chopped onions, carrots, and celery used as a base
  34. 65. – Mixture of oil and water
  35. 67. – Dark sauce made from brown stock
  36. 69. – Food decay caused by bacteria
  37. 70. – Emulsified butter and egg yolk sauce
  38. 71. CUP – Heat-resistant cup for serving soup
  39. 73. – Stock made mainly from bones
  40. 76. – Ingredients added to enhance taste
  41. 77. – Roux cooked until dark brown
  42. 79. – High-fat dairy cream
  43. 80. OFF – Separation of fat from sauce
  44. 84. – Stock made from fish bones and trimmings
  45. 85. – Appliance for cold storage
  46. 86. – Bundle of herbs tied together for flavoring
  47. 90. – Sauce made with milk and white roux
  48. 91. – Liquid dish made by cooking ingredients in stock or water
  49. 93. – Keep food for later use
  50. 94. STOCK – Stock cooled and kept cold