Across
- 3. Aromatic bark of the ___ tree, a small evergreen tree of the laurel family. Sweet, warm flavor.
- 7. A mixture of rough-cut or diced vegetables, herbs, and spices used for flavoring stocks, sauces, soups, and other food preparations.
- 8. Soft green leaves that look like pine needles of a shrub. Flavor like pine and a faintly lemony aroma.
- 9. Adding liquid to a hot pan with a "fond"--browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting.
- 10. Substances used in cooking to bring out flavor that is already present.
Down
- 1. Cilantro or Thai basil, ginger, garlic, scallion, orange, rice, wine, fish sauce, soy sauce, sesame oil contribute to ___ flavors.
- 2. Mustard, Worcestershire sauce, Tabasco, soy sauce, and Sriracha are ___.
- 4. Large brown seed of the fruit from the ___ tree. Sweet, aromatic warm flavor.
- 5. Searing or browning food (usually meat) in a small amount of oil or its own fat and then adding liquid and simmering until done.
- 6. A seasoned liquid used before cooking to flavor and moisten foods, usually with the foundation of an acidic ingredient.