Chapter 17 Crossword

3. A mixture of chopped onions, carrots, and celery used to flavor foods.
7. A mixture of cold liquid and starch used to thicken soups or sauces.
8. A thickener made of soft butter and flour mixed together.
9. Thickening a liquid by simmering to remove water.
11. Soups soups that are thickened with cream, roux, or purée.
13. A flavorful liquid made by simmering bones, vegetables, and seasonings.
15. A rich sauce made from reduced brown stock and sauce espagnole.
16. Garni A bundle of herbs tied together and used to flavor soups and stocks.
17. Made clear by removing fat and impurities.
18. Soups Transparent soups like broth or consommé.
19. To slowly add hot liquid to a cold mixture to prevent curdling.
20. A liquid or semi‑liquid added to food for flavor, moisture, or appearance.

1. Five basic sauces used as the foundation for many others.
2. To cook food until it develops a brown color for added flavor.
4. A thickener made from equal parts fat and flour cooked together.
5. Cooking food gently in fat without browning to release moisture and flavor.
6. Soups Thick soups made by blending cooked ingredients until smooth.
8. Cooking food briefly in boiling water, then cooling it quickly.
10. Herbs and spices wrapped in cheesecloth to flavor liquids.
12. Foods, like onions, garlic, and herbs, that add aroma and flavor.
14. Thick soups usually made with milk or cream, potatoes, and seafood or vegetables.