Week 10, Soup

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Across
  1. 4. This volume measurement = 16 ounces
  2. 6. This shellfish is a bivalve commonly found in chowder
  3. 7. Mother sauce made with chicken or fish stock and white roux
  4. 10. This abbreviation commonly found on recipes means “To Taste”
  5. 12. This piece of small equipment is used in the kitchen for many tasks, including pureeing soup
  6. 14. This protein should be stored on the bottom shelf in the refrigerator
  7. 15. Roux is used as a thickener, it is equal parts by weight butter & ______
Down
  1. 1. This volume measurement = 8 ounces
  2. 2. Mise en _______ means “everything in its place”
  3. 3. Mirepoix is a mixture of 25% carrot, 25% celery and 50% _______
  4. 5. This is what you wear in the kitchen to prevent hair from getting into the food
  5. 8. RTE stands for “Ready to ____”
  6. 9. Leaving chili on the counter for 5 hours is an example of Time and ________ Abuse
  7. 11. this cooking method is used to slowly cook vegetables over low heat, without browning the vegetables
  8. 13. Water at 212 degrees fahrenheit, rapidly moving bubbles