Across
- 2. more strongly flavored than regular fish stock since it is reduced by 50%.
- 4. a stock that is reduced and concentrated.
- 6. stocks can be purchased in a powdered or concentrated form, called a
- 9. provides flavor, nutrients, and color.
- 10. made from chicken, beef, veal, or fish bones simmered with vegetables.
- 11. the liquid that forms the foundation of sauces and soups.
Down
- 1. a stock made of vegetables, herbs, spices, and water.
- 3. made by slowly cooking the bones of lean fish or shellfish.
- 5. the process of evaporating part of a stock’s water through simmering or boiling.
- 7. made from either beef, veal, chicken, or game.
- 8. a mix of coarsely chopped vegetables that is used in a stock to add flavor, nutrients, and color.