Across
- 1. the goods or merchandise kept on the premises of a shop or warehouse and available for sale or distribution.
- 3. a substance or plant emitting a pleasant and distinctive smell.
- 6. a mixture of sautéed chopped vegetables used in various sauces.
- 10. method for straining soup or sauce where the liquid is poured through a cheesecloth over a colander.
- 13. made primarily from tomatoes, usually to be served as part of a dish.
- 14. sometimes part of a hospital diet, or it is used to help squelch your appetite when dieting.
- 17. a mixture of fat (especially butter) and flour used in making sauces.
- 19. (of fruit) preserved in sugar.
- 21. (especially in French cuisine) a thin gravy or sauce made from meat juices.
- 24. (especially in Latin American cooking) a spicy tomato sauce.
- 25. is one of Auguste Escoffier's five mother sauces that are the basis of sauce-making in classic French cooking.
- 27. are mixtures of butter and supplementary ingredients.
- 30. improve the hardness and elasticity of (steel or other metal) by reheating and then cooling it.
- 32. is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces.
- 33. a stock of veal bones, vegetables, herbs, and seasonings: used as the basis for sauces and soups.
- 35. is an emulsion of egg yolk, liquid butter, water and lemon juice, whisked together over the low heat of a double boiler.
- 36. a liquid or semi-liquid substance served with food to add moistness and flavour.
- 38. a concentrated stock, especially of game or fish, used as flavouring.
- 40. charred onions are sometimes used as a natural colorant by chefs looking to Darken-soups stocks (beef or veal stock), or sauces.
- 42. an amount produced of an agricultural or industrial product.
- 43. a French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
- 44. the binding or thickening agent of a sauce, often based on egg yolks.
Down
- 1. a semi-liquid mixture, typically of fine particles of manure, cement, or coal and water.
- 2. a chef who prepares sauces.
- 4. (butter) in order to separate out the impurities.
- 5. is one of the basic stocks in French cuisine.
- 7. remove excess grease or fat from.
- 8. are an assemblage of fundamental sauces from which a plethora of secondary or derivative sauces are made.
- 9. a sauce of butter, parsley, salt, pepper, and lemon juice, called also maître d'hôtel butter.
- 11. is a stock that is made from bones that have already been used once to make a stock.
- 12. is a French culinary term meaning "with juice".
- 14. is a conical sieve with an extremely fine mesh.
- 15. is ground meat and vegetables mixed with egg whites to form this wierd looking substance that eventually floats to the top of your stock.
- 16. a bunch of herbs, typically encased in a muslin bag, used for flavouring a stew or soup.
- 18. a thin fruit or vegetable puree, used as a sauce.
- 20. are classified depending upon the type of thickening agent used such as puree.
- 22. is a small cheesecloth sack containing herbs and spices used to add flavor to stocks, soups and sauces.
- 23. a rich, glossy brown sauce from which the liquid has been partly evaporated, typically flavoured with wine and served with meat.
- 26. a stock made from wine and vegetables, typically used in fish dishes.
- 28. a rich shellfish soup, typically made from lobster.
- 29. thin soup or stock made by stewing meat, fish, or vegetables in water.
- 31. is a cooking term meaning to rough chop any ingredient, usually vegetables.
- 34. a white sauce made from a roux of butter and flour with chicken, veal, or pork stock.
- 37. is used to remove seeds and other coarse matter from soft foods.
- 39. a rich white sauce made with milk infused with herbs and other flavourings.
- 41. manie a mixture of flour and butter used for thickening sauces or soups.