Across
- 1. Maintaining proper heat levels during cooking to prevent burning, curdling, or bacterial growth. Important for simmering stocks, thickening sauces, and safe food handling.
- 4. stock Versatile stock made from chicken bones, meat, mirepoix, and herbs. Base for soups, gravies, and many dishes.
- 6. Stocks are stored in airtight containers in the fridge (up to 3 days) or frozen (up to 6 months). Can also be reduced to a concentrate or canned for longer shelf life.
- 7. A mixture of starch (corn starch, arrowroot) and cold liquid, added to hot dishes to thicken without lumping. Used when a clear texture is desired.
- 8. A versatile sauce made from tomatoes, often with aromatics (onion, garlic), herbs, and seasonings. Used as a base for pasta dishes, stews, and more.
- 10. Sauces served chilled, used to dress salads, cold meats, or seafood. Examples include vinaigrette, tartar sauce, and tzatziki.
- 12. A cold emulsion of oil and acid (vinegar, lemon juice), often with herbs and seasonings. Primarily used as a salad dressing.
- 15. birds (Duck, pheasant, quail) Add intense, unique flavor to stocks/soups.
- 17. Harmful bacteria/substances entering stocks/soups; prevented by proper hygiene, storage, and cooking temps.
- 19. Creamy soup/sauce made from white stock thickened with roux
- 23. Chilled soups ideal for warm weather (e.g., gazpacho, vichyssoise).
- 25. A classic French mother sauce made from egg yolks, melted butter, and lemon juice or vinegar. It’s creamy, rich, and often served with eggs Benedict or vegetables.
- 27. Seasoning that enhances flavor; added sparingly during stock-making to avoid over-salting.
- 28. Used for lamb stock, with distinct earthy notes for specific cuisines.
- 29. Used in stock-making to add flavor, collagen (which thickens), and nutrients. Roasting bones first deepens color and taste.
- 32. A precise cutting technique where ingredients are sliced into thin, matchstick-shaped pieces. Used for vegetables in soups, salads, or garnishes.
- 33. Broad category from Asian cuisines, featuring soy sauce, ginger, noodles, or seafood (e.g., miso soup, pho).
- 35. Serving soup carefully to avoid spills and ensure even distribution of ingredients. Garnishes are often added after pouring for presentation.
- 37. Presenting/serving soups (hot/cold, garnished) to enhance enjoyment.
- 40. Primary liquid for stocks; clean water ensures pure flavor.
- 42. Cooked briefly over low heat, so it remains pale. Used for light-colored sauces and soups (e.g., béchamel).
- 47. Adds mild, comforting flavor to stocks/soups.
- 50. Removing solids like bones, herb bundles, or excess fat from stocks/sauces after cooking to improve clarity and texture.
- 51. A gluten-free thickener made from tropical plant roots. It creates a clear, smooth texture and is stable at high temperatures, unlike some starches.
- 54. Condiments or sauces infused with chili peppers to add heat. They can be made from fresh or dried chilies and vary in flavor and spiciness (e.g., Tabasco, sriracha).
- 55. Passing liquids through a sieve or cheesecloth to remove solids, creating smooth, clear stocks, sauces, or soups.
- 58. Tied bundle of herbs (parsley, thyme, bay leaf) to infuse flavor, then removed.
- 60. A thick dairy product with high fat content (36-40%), used to add richness, creaminess, and texture to sauces, soups, and desserts.
- 64. Similar to stock but often has more meat and is seasoned for direct consumption.
- 65. Used to store stocks, sauces, and soups at cold temperatures (4°C/40°F or below) to slow bacterial growth and extend shelf life.
- 66. Thin, transparent (consommé, broth) made by clarifying stock or avoiding thickeners.
- 67. One of the five French mother sauces, made from a brown roux, veal stock, tomatoes, and mirepoix. It’s the base for sauces like demi-glace and gravy.
- 68. Liquid foundation for cooking, made by simmering bones, meat, veggies, herbs, and water. Extracts flavor, nutrients, and body.
- 72. Cooked slightly longer than white roux, with a light golden color and nutty flavor. Used for sauces like velouté.
- 74. Liquid/semi-liquid condiment made from stocks, thickeners, and other ingredients.
- 76. Ingredients that add fragrance and flavor to dishes. Common examples are onions, garlic, carrots, celery, and herbs like thyme and bay leaves. Used in stocks, sauces, and soups.
- 77. Classic mix of diced onion, carrot, celery; adds flavor and body to stocks/soups/sauces.
- 79. Creamy shellfish-based soups (e.g., lobster bisque), thickened with roux/rice.
- 80. Used for fish stock (fumet); quick simmering avoids bitterness, ideal for seafood dishes.
- 85. Thickener made from equal parts flour and fat (butter/oil), used for soups/sauces.
- 86. Heating a liquid to evaporate water, concentrating flavor, thickening consistency, and darkening color. Used for sauces, glazes, and stocks.
- 87. Practices like cleaning surfaces, utensils, and hands to prevent foodborne illness. Includes proper storage, heating, and cooling of dishes.
- 89. Smooth, thick soups made by blending cooked ingredients (veggies, legumes).
- 90. A soup made without any animal products (meat, dairy, eggs, honey). Uses plant-based ingredients like vegetables, legumes, grains, and nut milks.
- 91. A critical hygiene practice to prevent cross-contamination when handling food. Done with soap and water before, during, and after preparing dishes.
- 92. Hearty North American soups with seafood, potatoes, and cream/milk (e.g., clam chowder).
- 94. Components in stocks/soups that provide nutritional value (e.g., collagen, vitamins).
- 95. Skimming excess fat from the surface of stocks or sauces as they cool, to reduce richness and prevent spoilage.
- 97. Deterioration from bacteria/mold; signs include off odors, discoloration, or sliminess.
- 98. Decorative/flavorful additions (croutons, herbs, cream) to enhance soup appearance/taste.
- 99. The process where starch granules absorb liquid and swell when heated, thickening the mixture. It’s what gives sauces and soups their body.
- 100. A tool with holes or mesh used to separate solids from liquids. Types include fine-mesh sieves, colanders, and cheesecloths.
Down
- 2. A stable mixture of two liquids that don’t normally mix (e.g., oil and water). Examples include mayonnaise (oil-in-water) and butter (water-in-oil).
- 3. The thickness or thinness of a liquid or semi-liquid dish. Adjusted by adding thickeners (roux, slurry) or thinning with liquid (stock, water).
- 5. Highly clarified clear soup made by trapping impurities with ground meat/egg whites.
- 9. A stock made without meat or fish, using vegetables, herbs, and sometimes grains or mushrooms to add flavor and body. Used in vegetarian and vegan cooking.
- 11. Adding liquid (wine, stock) to a hot pan to dissolve browned bits of food (fond) stuck to the bottom, which adds flavor to sauces and gravies.
- 13. Base for beef stock, adding robust, savory flavor.
- 14. Dried seeds/bark/roots (pepper, cinnamon) adding warmth and complexity.
- 16. A French term meaning "putting in place" – preparing and organizing all ingredients, tools, and equipment before cooking. Saves time and reduces errors.
- 18. Sweet soups served as dessert (e.g., mango sago, cold strawberry soup).
- 20. Ingredients that add acidity to balance flavors, tenderize food, or enhance texture. Examples include vinegar, lemon juice, tomatoes, and wine.
- 21. The formation of hard clumps when starch or flour is added directly to hot liquid. Caused by uneven hydration; prevented by mixing with cold liquid first (as a slurry or roux).
- 22. Red/white varieties add acidity and enhance flavor in stocks/soups.
- 24. The separation of liquid from a gel or thickened mixture (e.g., when jelly weeps or a sauce curdles). Caused by changes in temperature or over-thickening.
- 26. A mixture of egg yolks and cream used to thicken and enrich sauces or soups gently, without curdling. Must be added off-heat or tempered to avoid scrambling.
- 30. Sometimes added to stocks to boost flavor and protein; lean cuts preferred to avoid excess fat.
- 31. Issues like lumps, thinness, or graininess in dishes, caused by improper thickening, overheating, or uneven mixing.
- 34. Planning and organizing steps in cooking to ensure dishes are prepared efficiently and served at the right temperature. Important for long-simmering stocks or multi-component sauces.
- 36. A traditional Filipino soup/dessert category where ingredients are cooked in coconut milk (gata).
- 38. Cereals (rice, barley, oats) added to soups for nutrition, texture, and thickening.
- 39. Grain powder used to thicken soups/sauces, alone or in roux.
- 41. Process of preparing stocks/soups (simmering, skimming, straining) for desired texture/flavor.
- 43. Foamy impurities/fat on simmering stock; skimming ensures clean taste/clarity.
- 44. A grain used in soups (e.g., congee, minestrone) for texture and bulk; can also thicken some dishes.
- 45. Starch A fine powder from corn kernels, used as a thickener for sauces, soups, and desserts. It creates a clear, glossy texture when mixed with liquid and heated.
- 46. Thick, rich soup with puréed ingredients and cream/milk (e.g., potato leek).
- 48. Beneficial substances (collagen, minerals, vitamins) extracted from bones/veggies into stocks.
- 49. A dark, rich stock made by roasting bones, meat, and vegetables before simmering. Caramelization gives it deep flavor and color, used for sauces, stews, and hearty soups.
- 52. Cooked until deep brown, with a rich, toasty flavor. Used for dark sauces and gravies (e.g., espagnole).
- 53. Taste and aroma of stocks/soups, shaped by ingredients and cooking methods.
- 56. A thickener made from equal parts flour and fat (butter, oil), cooked together. Categorized by color (white, blond, brown) based on cooking time, which affects flavor and hue.
- 57. A light-colored stock made with unroasted bones (veal, chicken, fish), vegetables, and aromatics. Mild flavor, used for clear soups and delicate sauces.
- 59. A dairy product made from churning cream, used to add flavor, richness, and moisture to dishes. Also used to make roux and finish sauces (beurre manié).
- 61. Makes high-quality white stock due to mild flavor and high collagen content.
- 62. A fine powder from corn kernels, used as a thickener for sauces, soups, and desserts. It creates a clear, glossy texture when mixed with liquid and heated.
- 63. Soups with fresh/cooked fruits; can be sweet (apple) or savory (tomato-based).
- 64. Crumbs Dried, ground bread used to thicken sauces, bind meat mixtures, or add texture to toppings. They absorb excess liquid and add body.
- 69. possibly referring to a specific Asian soup/dish; may relate to Japanese or Filipino cuisine, often with gelatinous or starchy components).
- 70. Individual components (bones, veggies, liquids, etc.) used to make stocks, soups, or other dishes.
- 71. The fifth basic taste (alongside sweet, sour, salty, bitter), often described as savory or meaty. Found in ingredients like tomatoes, mushrooms, soy sauce, and aged cheese.
- 73. A large spoon with a long handle, used to serve soups, sauces, or stews, and to transfer hot liquids safely.
- 75. The process of combining two immiscible liquids (like oil and water) into a stable mixture. It’s key for sauces like hollandaise, where egg yolks act as an emulsifier to prevent separation.
- 78. Add flavor, aroma, and nutrients to stocks/soups (often part of mirepoix).
- 80. Refers to storing stocks/soups frozen to preserve freshness and prevent spoilage.
- 81. Aromatic plants (thyme, rosemary) that boost flavor in stocks/soups.
- 82. Small particles in starchy ingredients (corn, potatoes) that trap liquid when heated, causing gelatinization and thickening.
- 83. A Chinese term for sweet soups or desserts, typically made with ingredients like red beans, lotus seeds, or fruits, served hot or cold.
- 84. Core ingredient in most stocks; marrow and connective tissue release flavor, collagen, and nutrients when simmered.
- 87. Adding salt, pepper, herbs, or spices to enhance or balance the flavor of food. Done throughout cooking and adjusted at the end.
- 88. Liquid-based dish made from stocks with added ingredients; served as appetizer/main course.
- 93. Base of stocks/soups; water, wine, or broth are common.
- 96. A sauce made from meat drippings, stock, and a thickener (roux, slurry). Served with meats, potatoes, or other dishes.