STOCKS,SOUPS AND SAUCES

4. fish bones or crustacean shells cooked slowly with vegetables and seasonings in water
8. combination of fresh herbs and vegetables
10. is an emulsion of egg yolk and liquid butter
11. made from roux and milk
12. made from brown stock and brown roux
13. mix of coarsely chopped vegetables that add flavor, nutrients and color
14. type of clear soup made from richly flavored stock
17. acidic cooking liquid
18. stock used in soups with no meat, or as a flavor enhancer in place of water
20. ingredients forced through a food blender or processor

1. mixture of egg yolks and heavy cream
2. a thick soup
3. it is known or called as "second stock"
5. raw bones and vegetables simmered in water with seasonings
6. English name for bouillon
7. a culinary sauce made by mixing vinegar and oil and usually seasoning it with salt, herbs and spices
9. made by combining half brown sauce and half brown stock
15. cornstarch mixed with a cold liquid
16. a combination of equal parts by weight of flour and fat
19. bones and vegetable that have first been browned then simmered in water with seasonings