Across
- 5. Butter substitute made from vegetable oils.
- 6. High-fat dairy cream.
- 8. Soup served chilled, such as gazpacho.
- 10. Killing of animals for food.
- 11. Sauce based on tomatoes, often seasoned.
- 14. Special breed used in Chinese cuisine.
- 16. Cauliflower-based preparation.
- 18. Removing solids from liquid.
- 20. Carbohydrates used for thickening.
- 22. Sauce made from brown stock and brown roux.
- 24. Smooth soups thickened with a light stock and roux.
- 25. Prepared with potatoes.
- 29. Removing feathers.
- 31. Oil extracted from plants.
- 32. A clear stock made from bones and vegetables without browning them.
- 33. Thick soups containing milk or cream, potatoes, and seafood or vegetables.
- 34. Soups made by blending cooked ingredients until smooth.
- 37. Removing internal organs.
- 38. Rich, creamy soups made from shellfish, thickened with cream.
- 40. A stock made from browned bones and vegetables, giving a dark color and rich flavor.
- 41. soup A transparent soup without thickening agents.
- 42. A mineral used to season food and preserve ingredients.
- 43. Richer muscle meat (legs, thighs).
- 46. Large pot used for stocks and soups.
- 48. The process of forming an emulsion.
- 52. Light soups made from meat, bones, or vegetables simmered in water.
- 55. soups Thick soups made with milk or cream.
- 57. A rich, clear soup clarified to remove impurities.
- 58. Lightly cooked roux.
- 60. Garnish of potatoes and onions.
- 64. Soup made mainly from vegetables.
- 65. Throwing away unwanted parts.
- 66. Mixture of egg yolk and cream used for thickening.
- 67. Soups with a heavy consistency, thickened by starch, cream, or purée.
- 70. A light stock made by simmering fish bones and trimmings.
- 74. flour – High-protein flour used for bread.
- 77. Prepared with spinach.
- 78. A mixture of two liquids that normally don’t combine.
- 79. it is the most important ingredients in a stock, as it provides falvor, color, and nutrients.
- 80. Combination of dry and moist heat.
- 83. such as water or wine are ordinarly used to simmer and nurishing element, mirepoix, and bouquet garni.
- 84. Soups from Asian cuisine, often light, broth-based, and flavored with herbs and spices.
- 86. sauces – Sauces served warm or spicy sauces.
- 89. Formation of lumps due to improper mixing.
- 90. Cooking quickly in small fat.
- 91. butter – Butter with milk solids removed.
- 93. Cooking with liquid or steam.
- 94. A dressing made of oil and vinegar.
- 95. Adding liquid to dissolve browned bits in pan.
- 96. Cooking submerged in hot oil.
- 97. Sweet soups served as desserts, often fruit- or milk-based.
- 100. Large young chicken.
Down
- 1. Early seasonal vegetables
- 2. Sweet soup made from fruits, served hot or cold.
- 3. Thickening by boiling to evaporate liquid.
- 4. Young chicken suitable for roasting.
- 7. Style with garlic, tomatoes, olive oil.
- 9. Starch mixed with cold liquid to thicken hot liquids.
- 12. The flesh of animals used as food.
- 13. A rich emulsion of egg yolk, butter, and lemon juice.
- 15. Garnish of green beans.
- 17. Concentrated cubes of stock used to flavor soups and dishes.
- 19. Appliance for cold storage.
- 21. Dark cooked roux with nutty flavor.
- 22. Fat made from churned cream.
- 23. Mature male chicken.
- 26. Older chicken suitable for stewing.
- 27. sauce Sauce made from milk and white roux (béchamel).
- 28. Lighter muscle meat (breast).
- 30. Rustic country-style dish.
- 35. agents – Ingredients used to thicken liquids.
- 36. Domesticated birds used for food.
- 39. Slightly browned roux.
- 44. Dish finished with cheese and cream.
- 45. A starch used to thicken sauces and soups.
- 47. A liquid made by simmering chicken bones, meat, and vegetables in water.
- 49. A liquid or semi-liquid accompaniment to enhance food flavor.
- 50. Fat separating from sauce.
- 51. Unpleasant consistency.
- 52. Cooking with dry heat in an oven
- 53. Removing bones.
- 54. Dipping in hot water to loosen feathers.
- 56. Ground grain used for thickening and baking.
- 59. granules – Tiny particles that swell when heated in liquid.
- 61. Sauce made from light stock and roux.
- 62. Process where starch absorbs liquid and thickens.
- 63. Visible oil lines in sauce.
- 68. Liquid separation from gel.
- 69. Adding salt, spices, and herbs.
- 71. Cooking without liquid.
- 72. Hard parts of animals used to make stock for flavor and nutrients.
- 73. it is a mix of coarsley chopped vegetables usually carrot, celery, and onion.
- 75. Ingredients like vinegar or lemon juice that add sourness to food.
- 76. it is a combination of fresh herbs and vegetables bundled together with twine and then added to stock.
- 81. Garnish of spring vegetables.
- 82. Prepared with mushrooms.
- 85. are simmered gently with small bubbles at the bottom but not breaking all the surface.
- 87. Cooking in rapidly bubbling liquid.
- 88. Style from Nice, with tomatoes, olives.
- 92. Liquid dishes made by cooking ingredients in stock or water.
- 98. Cooked mixture of fat and flour used as a thickener.
- 99. sauces – Sauces served chilled, like mayonnaise.