Across
- 3. thick liquid served with food, usually savory dishes, to add moistness and flavor
- 6. a thick, filling, and nutrient-dense dish, often serving as a full meal, characterized by abundant, chunky ingredients like root vegetables, meat, legumes, or grains in a rich broth
- 11. a classic bundle of herbs, typically parsley, thyme, and bay leaf, tied together with kitchen twine or wrapped in cheesecloth
- 12. the goods or merchandise kept on the premises of a business or warehouse and available for sale or distribution
- 13. a light, velvety sauce made by thickening natural meat juices or roasted meat drippings (jus) with a small amount of starch, such as cornstarch, arrowroot, or roux
- 16. pure butterfat separated from water and milk solids (proteins/sugars) by melting and straining
- 19. a cone-shaped, perforated metal kitchen strainer used to strain stocks, sauces, and soups to remove solids and ensure a smooth consistency
- 20. a versatile, primarily liquid food created by simmering ingredients like meat, vegetables, or grains in water, broth, or stock
- 23. a stable mixture of two liquids that typically do not mix, such as oil and water, achieved through vigorous whisking or blending and an emulsifier
- 25. Rich emulsified sauce using eggs
- 26. the ideal consistency of a sauce or custard that is thick enough to evenly coat the back of a spoon
- 27. a rich, concentrated brown sauce from classic French cuisine, made by simmering and reducing a mixture of equal parts brown stock (typically veal) and sauce espagnole until it becomes a thick, syrupy glaze
- 28. the process of gently heating vegetables (commonly onions, garlic, or mirepoix) in a small amount of fat over low heat to soften them and release their natural moisture without browning
- 29. the act of using a spoon, spatula, or other utensil to move ingredients in a circular motion, usually while in a pot or pan
- 30. structural, nutrient-dense, and flavor-enhancing components derived from animals
Down
- 1. Sauce with a roux base
- 2. Classic French mother sauce
- 4. thickening agent, often referencing French cooking, sauces, or fat/flour mixtures
- 5. a gentle cooking method using a container of food placed inside (or over) a vessel of hot water
- 7. gentle cooking technique where food is cooked in liquid kept just below the boiling point
- 8. an edible item—such as herbs, citrus, nuts, or sauces—added to a dish or drink to enhance its visual appeal, color, and texture
- 9. derivative sauces made by adding specific ingredients, seasonings, or flavors to one of the five French "mother sauces"
- 10. one of five fundamental, foundational sauces in classical French cuisine that serve as the starting point for making various secondary "daughter" sauces
- 14. a mixture of a cold liquid (water, broth, or wine) and a starch (usually cornstarch, arrowroot, or flour) used to thicken sauces, soups, and stews
- 15. a light, airy, and frothy custard-like sauce made by whisking egg yolks, sugar, and wine (traditionally Marsala or champagne) over a simmering water bath
- 17. the caramelized, browned, and flavor-packed bits of food stuck to the pan after searing, roasting, or sautéing meat or vegetables
- 18. a rich, dark mother sauce in French cuisine, traditionally prepared by thickening a brown stock (usually beef) with a dark roux and flavoring it with tomato purée, mirepoix, and herbs
- 21. a small, light, and flavorful starter served at the beginning of a meal to stimulate the appetite and prepare the palate for subsequent courses
- 22. a light, unthickened, and transparent or translucent broth-based liquid
- 24. a mixture of sautéed chopped vegetables used in various sauces