Across
- 4. A rich sauce made from egg yolks, butter, and lemon juice.
- 6. Seeds of cereal plants like rice, corn, and wheat.
- 8. Thin cloth used for straining liquids.
- 12. spoilage Actions taken to stop food from going bad.
- 13. Soup that is transparent and free from thickening agents.
- 15. Domesticated birds raised for meat and eggs, such as chicken and duck.
- 17. Large pot used for making soups and stocks.
- 18. stocks Stock made from roasted bones, giving a darker color and richer flavor.
- 19. soup Soup made mainly from vegetables.
- 20. A clear, clarified soup made from rich stock.
- 22. A surgically desexed male chicken usually under 8 months
- 23. sauce Sauce made from milk thickened with flour enriched with butter.
- 25. stocks Stock made by simmering chicken bones, meat, and vegetables.
- 26. Liquid foods made by boiling meat, fish, vegetables, or grains in stock or water.
- 28. These are slaughtered birds that have been bled and defeathered.
- 29. Appliance used to keep food cold and fresh.
- 32. A small-diced cut of potatoes, carrots and other vegetables will require 30-40 minutes to cook.
- 33. Sweet soups served as dessert.
- 36. Traditional soup which is typically broth, clear soup, or starch thickened soup.
- 39. Thick, creamy soups usually made from shellfish.
- 40. A young chicken usually 9 to 12 weeks.
- 41. Light liquid made by simmering meat or vegetables.
- 43. Allow a little more time to cook.
- 45. Soup that is thickened using cream, starch, or purée.
- 47. quality Keeping food fresh, safe, and nutritious.
- 48. Powder made from ground grains used in cooking and baking.
- 49. A mature female chickens usually more than 10 months.
- 50. Food preserved by keeping it at very low temperatures.
- 52. Fresh or dried leaves of plants used for seasoning food.
Down
- 1. Small bowl used for serving soup or sauce.
- 2. stocks Stock made from raw bones without browning them first.
- 3. A Japanese azuki bean soup.
- 5. thisck soups ma continue to thicken during cooking and may need to add stock or water.
- 7. Edible flesh of animals used as food.
- 9. Fine white powder used as a thickening agent.
- 10. Soup served chilled instead of hot.
- 11. Allowing steam or air to escape from containers.
- 14. soup Soup thickened with cream or milk.
- 16. Small feathers indicates that the chicken is young.
- 21. Thick soups usually made with seafood, milk, and vegetables.
- 24. A white sauce made from stock thickened with roux.
- 27. Thick soups made from blended vegetables or legumes.
- 30. A Chinese sweet soup.
- 31. Liquid cooked to evaporate water and concentrate flavor.
- 34. Proper keeping of food to maintain quality and safety.
- 35. stocks Stock made by simmering fish bones and trimmings.
- 37. soup Filipino soup cooked with coconut milk.
- 38. A mixture of chopped onions, carrots, and celery used for flavoring.
- 42. Dried seeds, roots, bark, or fruits used to add flavor and aroma to food.
- 44. Add fish in the end so it wouldn't overcooked.
- 46. A liquid or semi-liquid food served to add flavor, moisture, and appearance to dishes.
- 49. Flavorful liquids made by simmering bones, meat, vegetables, and seasonings in water.
- 50. Soup made from fruits, usually sweet and served cold or hot.
- 51. Slaughtered have been bled and defeathered and the visceral organs are removed.