Cookery cross-word

3. It should be removed from the sacks and wheeled bins with lids.
5. They are aromatic vegetables added to the stock.
7. The repetition should be avoided.
8. A perfect clear, thin soup.
10. A male chicken with coarse skin.
11. The grain of which is ground to make flour for bread, pasta, pastry, etc.
13. It adds flavor to a dish.
15. A simply bread that is made with rye flour.
16. It is the most produced cereal crop in the world.
17. To cook in simmering liquid.
18. A good choice of starchy food.
20. Highlights that help make presentations practical.
21. A young goose weighing 4-10 pounds.
22. The base for soups, sauces, and other dishes.

1. A breakfast food made from roasted grain, typically eaten with milk.
2. It should be a type that can be easily cleaned.
4. The most widely consumed staple food in Asia.
6. A surgically unsexed male chicken
7. A thick creamy soup that originate in France.
9. It is cooked in many ways.
10. It is regularly eaten in the form of wheat, rice, potatoes, and other staple foods cultivated throughout the world
12. It is essential in bread baking, wine and beer making.
14. A whole-grain food.
17. To preserve with salt and vinegar.
19. It is easily contaminated by strong smelling foods therefore it must be stored in air tight tins.