TLE

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