Across
- 3. liquid from simmering meats or vegetables
- 5. causes bones and mirepox to release flavor quickly
- 7. sometimes referred to as glaze
- 10. coarsely chopped onions
- 11. the process of removing fat that has been cooled
Down
- 1. similar to fish stock
- 2. gets rid of impurities that cause cloudiness in a stock
- 4. rich lightly cooked stock
- 6. herbs, spices, and flavorings that create a savory smell
- 8. bouillon aromatic vegetable broth for poaching fish or vegetables
- 9. weak stock made from bones