TLE

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Across
  1. 3. – Combination of onion, carrot, and celery
  2. 6. – Red powdered spice
  3. 7. – Soaking in seasoned liquid
  4. 9. – Stock made from beef bones
  5. 12. – Aromatic vegetable
  6. 13. – Aromatic spice
  7. 17. – Gripping tool
  8. 18. – Aromatic herb
  9. 20. – Cooking quickly in small fat
  10. 23. – Ground spice
  11. 24. – Thick creamy soup made from seafood
  12. 28. – Stirring tool
  13. 29. – Another term for bay leaf
  14. 31. – Cleanliness in kitchen
  15. 32. – Process of making soup clear
  16. 33. – Dairy used in soup
  17. 34. – Basic seasoning
  18. 36. – Type of onion
  19. 38. – Mixing tool
  20. 41. – The most basic preparation found in a professional kitchen
  21. 42. – Cooking with hot air
  22. 44. – Bundle of herbs
  23. 49. – Measures cooking time
  24. 54. – Adding salt and spices
  25. 55. – Cooking slowly at low heat
  26. 56. – Brief boiling then cooling
  27. 57. – Flavored cooking liquid
  28. 59. – Transfer of bacteria
  29. 61. – Thickening agent
  30. 62. – Food decoration
  31. 63. – Protective clothing
  32. 66. – Common soup herb
  33. 68. – Liquid food served hot or cold
  34. 69. – Roux cooked for a short time
  35. 71. – Sweet herb
  36. 72. – Opaque soup
  37. 74. – Adds color and sweetness
  38. 75. – Measures temperature
  39. 76. – Aromatic vegetable
  40. 80. – Cooking with vapor
  41. 81. – Cutting tool
  42. 82. – Strong herb
  43. 83. – Transparent soup
  44. 85. – Temperature when liquid boils
  45. 86. – White stock thickened with roux
  46. 87. – Stock made from chicken bones
Down
  1. 1. – Preservation method
  2. 2. – Surface for cutting
  3. 3. – Measures small ingredients
  4. 4. – Cause of food spoilage
  5. 5. – Adds aroma and taste
  6. 8. – Stock made from vegetables
  7. 10. – Fine strainer
  8. 11. – Roux cooked until brown
  9. 14. – Soup served chilled
  10. 15. – Green herb for garnish
  11. 16. – Brown sweet spice
  12. 18. – Yellow spice
  13. 19. – Used to clarify consommé
  14. 21. – Stock made from fish bones
  15. 22. – Thick soup with milk and seafood
  16. 24. – A clear soup made by simmering meat and vegetables
  17. 25. – Keeping kitchen safe
  18. 26. – Purees soup
  19. 27. – Clarifying agent
  20. 28. – Removing impurities on surface
  21. 30. – Cooking in bubbling liquid
  22. 35. – Strong dried spice
  23. 37. – Cooking in oil
  24. 39. – Cooking in simmering liquid
  25. 40. – A mixture of fat and flour used as thickener
  26. 43. – Food going bad
  27. 45. – Thickening powder
  28. 46. – Removing fat from stock
  29. 47. – Thickener
  30. 48. – Cooking over flame
  31. 50. – Main ingredient for stock
  32. 51. – Soup served warm
  33. 52. – Toasted bread cubes
  34. 53. – Cold storage
  35. 56. – Cooking with dry heat
  36. 58. – Thick soup made from blended ingredients
  37. 59. – Soup thickened with cream
  38. 60. – Head covering
  39. 64. – Common spice
  40. 65. – Ready to serve soup
  41. 67. – Measures liquid
  42. 70. – Plants used for flavor
  43. 73. – Dried seeds or bark for flavor
  44. 74. – A clear refined soup
  45. 75. – Thickening pearls
  46. 77. – Large pot for making stock
  47. 78. – Tool for serving soup
  48. 79. – Separates liquid from solids
  49. 84. – Liquid for chowder