Across
- 5. white roux + milk or cream
- 6. flavored liquid from bone\veggies.
- 8. tomatoes\veggies cooked into thick sauce
- 10. sheep less than 1 yr old
- 11. voluntary based on size\quality of meat
- 12. cattle more than 1 yr old
- 15. thickened by pureeing main ingredient
- 16. agency that checks meat for safety
- 17. blonde roux + light colored stock chicken
- 18. large salad with protein
- 19. meat checked for safety and wholesomeness
- 20. meat from pig
- 21. substance that keeps oil and vinegar mixed
- 24. brown roux + dark stock like beef
- 27. salad usually contains gelatin or fruit
- 28. thick soup containing shellfish
- 29. ice bath, stir, refrigerate
- 30. thick soup made w\ cream ex: cream chicken
Down
- 1. egg yolks, melted butter, lemon juice
- 2. 145, seafood, lamb, veal, pork
- 3. salad served with main course
- 4. 165 F
- 7. 3:1 ratio of oil to vinegar
- 9. mayonnaise\seasonings make thick dressing
- 13. any bird raised for food
- 14. 155 F
- 22. 50% onion, 25% celery, 25% carrots
- 23. thickener made from = parts fat\flour
- 25. divide into small, shallow containers
- 26. young cattle usually 1-3 months old
- 29. thick soup usually made with potatoes