CROSSWORD PUZZLE

2. / It is defined as a clear liquid that is flavored with soluble substances extracted from the bones of meat, poultry or fish, vegetables and seasonings.
4. / These are liquid dishes that contain meat, poultry, fish and vegetables.
7. / These soups are made by blending a spoonful of fermented soybean paste with stock, dash of water from the soup pot and carefully incorporating this mixture back into the pan.
10. / It is a mixture of equal parts of butter and flour mixed together to form a paste
11. / It is a mixture if equal weights of fat and flour that is cooked to remove its starchy taste.
12. / It is a mixture of egg and cream. It thickens sauce due to the coagulation of egg proteins.
13. / It is the culinary name for meat from the domestic pig.
15. / It is yellow in colour and remains tough, even when cooked. The ligaments which join two bones together are mostly made up of it.

1. / It is found in meat underneath the skin and between the muscles and is a creamy-white colour.
3. / These are soups that are very filling which may contain a combination of meat, poultry and vegetables.
5. / It is a French word which means relish.
6. / it is a mixture of cornstarch and cold water.
8. / These are soups thickened by roux, liason, or beurre manié with cream or milk added.
9. / It is a classic flavoring combination used for other dishes as well. But in making stocks, it should be 10% of the mixture.
14. / This stock is considered as the best but the bones are not readily available.