TLE

Across

2. – Concentrated stock cubes dissolved in water
10. – Butter with milk solids removed
13. – Sweet soup made from fruits
15. – Liquids extracted from fruits
17. – Soup thickened with cream or milk
18. – Food with moisture removed
19. – Chopped onions, carrots, and celery used as a base
20. – Filipino dish cooked in coconut milk
21. – Liquid separation from a gel
24. – Sauce made with milk and white roux
28. – Starch from corn used as thickener
29. – Heat-resistant cup for serving soup
32. – Adding liquid to dissolve browned bits
33. – Flour with high protein content
35. – Plant ingredients used for flavor and aroma
37. – Thick soups with milk and chunky ingredients
38. – Japanese pork soup with vegetables
41. – Presence of harmful substances in food
45. – Unpleasant consistency of food
46. – Stop food from going bad
48. – Transparent soup without thickening
49. – Stock made by simmering chicken bones and meat
53. – Fat obtained from animals
55. – Classic brown sauce
57. – Thickened by removing liquid
58. – Soup with a heavy consistency
63. – Small particles that swell when heated
64. – Thin cloth used for straining
67. – Sauce made from stock and roux
73. – Smooth soups thickened with roux
76. – Stock made from vegetables
77. – Butter substitute made from oils
78. – Edible grain used as food
80. – Soup made mainly from vegetables
84. – Stock made mainly from bones
85. – Stock made from fish bones and trimmings
88. – Sauce made mainly from tomatoes
90. – Thickening by simmering and evaporation
91. – Foods made from milk
92. – Clear stock made without browning bones
94. – Roux cooked briefly without browning
95. – Container that prevents air entry
96. – Appliance for cold storage
97. – Vegetables high in starch
98. – Stock made from roasted bones
99. – Ingredients added to enhance taste

Down

1. – Clear, clarified soup
3. – Bundle of herbs tied together for flavoring
4. – Ingredient that adds sourness, like vinegar or lemon
5. – Domestic birds used as food
6. – Roux cooked to a light golden color
7. – Ingredient that gives aroma
8. – Allowing steam or air to escape
9. – Stocks kept for future use
11. – Stocks made by adding water to concentrates
12. – Soup served chilled
14. – Cooking without water
16. – Large pot for making stock
22. – Ingredient used to thicken sauces
23. – Clear liquid used in cooking
25. – Liquid from grated coconut meat
26. – Lowering stock temperature safely
27. – Preserved by very low temperature
30. – Emulsified butter and egg yolk sauce
31. – Disease caused by contaminated food
34. – Thickening process when starch is heated
36. – Throwing away unwanted parts
39. – Sweet soup served as dessert
40. – Dairy fat made from milk
42. – Vegetables that are green in color
43. – Dark sauce made from brown stock
44. – Keep food fresh and safe
47. – Dairy liquid from animals
49. – Stock cooled and kept cold
50. – Liquid dish made by cooking ingredients in stock or water
51. – Carbohydrates used to thicken foods
52. – Thick, creamy shellfish soups
54. – Visible oil lines on sauces
56. – Japanese red bean soup
59. – Smooth soups made from blended ingredients
60. – Removing solids from liquids
61. – Seeds used for food
62. – Food decay caused by bacteria
64. – Sauces served cold
65. – Mixture of oil and water
66. – Formation of lumps in sauces
68. – Separation of fat from sauce
69. – Powder made from ground grains
70. – High-fat dairy cream
71. – Sauces served warm
72. – Poultry product used in cooking
74. – Liquid turning into vapor
75. – Uncooked food
79. – Non-porous food container material
81. – Roux cooked until dark brown
82. – Soup originating from Asian cuisine
83. – Keep food for later use
86. – Properly keeping stocks for use
87. CONTAINERS – Containers with lids to protect food
89. – Cooking using water or steam
93. – Mix ingredients