tle cookery

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Across
  1. 2. Liquid made from meat or stock flavorings.
  2. 7. Cooking without water, such as frying or roasting.
  3. 9. Thickened by boiling to remove excess liquid.
  4. 10. Adding salt, spices, or herbs to enhance flavor.
  5. 11. Soup commonly found in Asian cuisine using local spices and ingredients.
  6. 13. Soup made mainly from vegetables.
  7. 15. A rich sauce made of egg yolks, butter, and lemon juice.
  8. 16. Keeping food fresh, safe, and appealing.
  9. 17. Stock made by simmering chicken bones, meat, and vegetables.
  10. 20. Stock made from fish bones and trimmings.
  11. 24. Sauce served warm or hot.
  12. 25. food.
  13. 26. Sauces prepared and served cold.
  14. 27. The process of thickening and intensifying flavor by boiling liquid.
  15. 28. Thickening process where starch absorbs liquid when heated.
  16. 29. Thickening process where starch absorbs liquid when heated.
  17. 37. Transfer of harmful bacteria from one food to another.
  18. 40. A mixture of chopped onions,carrots, and celery used for flavoring.
  19. 41. Removing excess fat from soup or stock.
  20. 42. Used to dissolve starch to prevent lumps.
  21. 45. A liquid or semi-liquid added to food for flavor and moisture.
  22. 48. Throwing away spoiled or unsafe food.
  23. 50. A thick soup made with milk or cream, vegetables, and seafood or meat.
  24. 52. Cooking using water or steam.
  25. 53. Sauce made from light stock thickened with roux.
  26. 55. Dairy fat used for cooking and flavoring.
  27. 56. A bundle of herbs used to flavor stocks and soups.
  28. 58. Separation of liquid from thickened food.
  29. 59. Soup served chilled instead of hot.
  30. 60. Sauce served chilled or at room temperature.
  31. 63. Roux cooked until dark brown with a nutty flavor.
  32. 66. A salad dressing made from oil and vinegar.
  33. 67. Not heating food properly, causing foodborne illness.
  34. 68. A dark-colored sauce made from brown stock and roux.
  35. 71. Creamy soups or sauces thickened with roux and stock.
  36. 72. Separation of fat on the surface of a sauce or soup.
  37. 74. Thick, creamy soups usually made from seafood.
  38. 75. A mixture of starch and cold liquid used for thickening.
  39. 76. Undesirable consistency in food, such as being grainy or watery.
Down
  1. 1. Starchy foods added to soups.
  2. 3. Changing thickness by adding liquid or thickener.
  3. 4. Methods used to keep food from going bad.
  4. 5. Stock made by simmering beef bones and vegetables.
  5. 6. A clear, refined soup made from clarified stock.
  6. 8. Ingredient used to thicken liquids.
  7. 12. Smooth soups made by blending cooked ingredients.
  8. 14. Sauce made primarily from tomatoes and seasonings.
  9. 18. Domesticated birds used for food, such as chicken, duck, and turkey.
  10. 19. Restoring stock from cubes or powder by adding water.
  11. 21. Soups with a heavy, creamy texture.
  12. 22. Powder made from grains used for thickening and baking.
  13. 23. A seasoning that enhances food flavor.
  14. 26. A transparent soup made from clear stock without thickening.
  15. 30. Main ingredient used in making stocks.
  16. 31. the most basic preparations found in a professional kitchen
  17. 32. A hot sauce used for seasoning.
  18. 33. Food that provides nutrients to the body.
  19. 34. A mixture of oil and liquid blended together.
  20. 35. Fruit used in sauces and soups.
  21. 36. Fresh or dried plant leaves used for flavoring food.
  22. 38. Visible lines of oil floating in a sauce.
  23. 39. Roux cooked until light golden in color.
  24. 43. Sweet soup served as dessert.
  25. 44. Allowing steam to escape from cooked food.
  26. 46. Alcoholic liquid used for flavoring dishes.
  27. 47. A mixture of egg yolk and cream used for thickening.
  28. 49. A cooked mixture of fat and flour used to thicken sauces.
  29. 51. Stock made from raw bones without browning.
  30. 54. Fluid used as a cooking medium.
  31. 57. Ingredients like vinegar or lemon that add sourness.
  32. 61. Concentrated cubes used to flavor soups and stocks.
  33. 62. Filipino dish cooked in coconut milk.
  34. 64. Vegetables like spinach, beans, and broccoli.
  35. 65. Soup thickened with cream or milk.
  36. 69. based on stocks added with other ingredient
  37. 70. Roux cooked briefly and kept pale.
  38. 73. A sweet soup made from fruits, served hot or cold.