TLE

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