Unit Crossword

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Across
  1. 4. – Cooking gently below boiling to keep soups and stocks clear
  2. 7. – A smooth, creamy soup often made from shellfish or vegetables
  3. 8. – Flavorful liquid made from simmered bones and vegetables
  4. 9. – A mixture of fat and flour used to thicken soups or sauces
  5. 12. – There are four quarts in one of these
  6. 13. – Another name for broth
  7. 15. – The type of stock used for vegetarian dishes
  8. 16. – A clear soup made by simmering meat and vegetables
  9. 19. – Leafy plant used for flavoring food
  10. 20. – Leaf of the coriander plant used in salsa
  11. 21. – Two pints equals one of these
  12. 22. – Robust herb that adds earthy flavor to soups
Down
  1. 1. – Mixture of onions, carrots, and celery used for flavor base
  2. 2. – Three of these make one tablespoon
  3. 3. – Type of herb that’s stronger in flavor and lasts longer
  4. 5. – Thick soup enriched with milk or dairy
  5. 6. – A delicate herb often used as garnish or finishing touch
  6. 10. – Sixteen of these make a pound
  7. 11. – What you should NOT do to stock
  8. 14. – A red spice made from dried peppers
  9. 17. – A thick, chunky soup often made with milk or cream
  10. 18. – Two cups equal one of these